Crispy Vegetable Breakfast Empanadas
Handheld empanadas with eggs, veggies, and cheese.
Ingredients
- 1 package refrigerated pie crust (2 crusts)
- 4 eggs, scrambled
- ½ cup diced bell peppers (mixed colors)
- ¼ cup finely diced onion
- ½ cup black beans, rinsed and drained
- ½ cup corn kernels
- 1 cup shredded cheese (cheddar or monterey jack)
- 1 teaspoon cumin
- ½ teaspoon chili powder (mild)
- 1 egg white (for brushing)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, combine scrambled eggs, vegetables, beans, corn, cheese, and seasonings.
- Unroll pie crusts and cut each into 4 equal quarters (8 total).
- Place a spoonful of filling on one half of each piece, leaving a border around the edge.
- Fold over to create a half-moon shape and crimp edges with a fork to seal.
- Brush with egg white and make a small slit on top of each empanada.
- Bake for 20-25 minutes until golden brown.
- Allow to cool slightly before serving.
Notes
Can be made ahead and frozen before baking. Bake directly from frozen, adding 5-7 more minutes to the bake time.