Breakfast Empanadas with Smoky Cheese Dip are an easy breakfast or brunch recipe made with flaky biscuit dough, scrambled eggs, and savory sausage, baked until golden and served with a warm, smoky cheese dipping sauce. These bite-size breakfast empanadas are perfect for feeding a crowd and make a fun, flavorful option for holiday mornings, brunch parties, or breakfast for dinner.
Breakfast Empanadas with Smoky Cheese Dip are a fun, easy breakfast or brunch recipe made with fluffy scrambled eggs, savory sausage, and refrigerated biscuit dough, all baked until golden and served with a warm, smoky cheese dip. These bite-size breakfast empanadas are perfect for feeding a crowd and are always a hit with kids and adults alike.
If you’re looking for a breakfast recipe that feels a little more exciting than the usual eggs and toast, these Breakfast Empanadas are it. They’re handheld, easy to eat, and full of classic breakfast flavors. Plus, anything that involves dipping into warm cheese sauce is pretty much guaranteed to be a winner around here.
One of my favorite things about this recipe is how flexible it is. You can switch up the fillings, use different types of dough, or even prep parts of it ahead of time if you’re hosting brunch or feeding a crowd. My kids loved dipping their empanadas into the smoky cheese sauce, and honestly, that alone made this recipe a success in my book.
Why You’ll Love This Recipe
- Easy to make with simple, store-bought ingredients.
- Perfect for breakfast, brunch, or even breakfast-for-dinner.
- Great for kids and picky eaters.
- Easy to customize with different fillings.
- The smoky cheese dip takes these over the top.
What Are Breakfast Empanadas?
Breakfast empanadas are essentially small stuffed pastries filled with classic breakfast ingredients like eggs, sausage, cheese, or vegetables. Traditionally, empanadas are made with a homemade dough and baked or fried, but this easy version uses refrigerated biscuit dough to keep things quick and simple.
The flaky biscuit dough bakes up soft on the inside with a lightly crisp exterior, making it perfect for holding all that delicious breakfast filling. Using store-bought dough also makes this recipe very approachable, even if you’re not much of a baker.
Equipment You May Need
- Large Skillet – For cooking sausage and eggs.
- Baking Sheets – For baking the empanadas.
- Parchment Paper or Silicone Baking Mats – Helps make cleanup a breeze!
- Pastry Brush – For or egg wash before baking.
- Microwave-safe Bowl – For making the cheese dip.
Ingredients
Empanadas
- Ground Sausage – Adds savory flavor and protein. You can use pork, chicken, turkey, or even plant-based sausage.
- Eggs – Scrambled eggs make the empanadas hearty and filling.
- Refrigerated Flaky Biscuits – These make the recipe quick and easy while creating a soft, flaky crust.
Egg Wash (Optional)
- Egg
- Milk or Water
Smoky Cheese Dip
- White American Cheese – Melts smoothly and creates a creamy dip.
- Milk – Helps thin the cheese sauce to the perfect dipping consistency.
- Ancho Chile Powder – Adds a subtle smoky flavor without too much heat.
- Garlic Powder and Onion Powder – Enhance the overall flavor.
- Salt and Pepper – Adjust to taste.
- Optional Add-ins – Like chopped jalapeños, tomatoes, onions, salsa, or cilantro can be mixed into the dip for extra flavor.
How to Make Breakfast Empanadas with Smoky Cheese Dip
Step One: Preheat
Start by preheating your oven to 350 degrees F and lining your baking sheets with parchment paper or silicone baking mats.
Step Two: Cook Sausage
In a large skillet over medium-high heat, cook the ground sausage until fully browned and cooked through. Remove the sausage from the pan and drain most of the grease.
Step Three: Cook Eggs
While the sausage is cooking, crack the eggs into a bowl and whisk until well combined. Cook the eggs in the same skillet over low heat, scrambling gently until just set. Remove from heat and set aside.
Step Four: Assemble Empanadas
Next, prepare the biscuit dough. Separate each biscuit in half horizontally to create two thinner rounds. Gently stretch or press each piece slightly to make room for the filling. Spoon a small amount of sausage and scrambled eggs onto one side of each biscuit piece. Fold the dough over the filling to form a half-moon shape, then press the edges together using a fork or your fingers to seal.
Step Five: Egg Wash
If you’d like a shiny, golden finish, whisk together an egg and a tablespoon of milk or water, then lightly brush the tops of the empanadas with the egg wash.
Step Six: Bake
Bake the empanadas for about 10 to 15 minutes, or until lightly golden brown and cooked through.
Step Seven: Make Cheese Dip
While the empanadas are baking, prepare the smoky cheese dip. Place the chopped American cheese and milk in a microwave-safe bowl. Add the ancho chile powder, garlic powder, onion powder, and salt and pepper. Microwave in 30-second intervals, stirring after each, until the cheese is fully melted and smooth. Stir in any optional add-ins if desired. Serve the warm empanadas alongside the smoky cheese dip for dipping.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- These Breakfast Empanadas are best served warm right out of the oven with the cheese dip on the side.
- They pair well with fresh fruit, breakfast potatoes, or a simple green salad if serving for brunch.
- They’re also great for parties or holiday mornings since they’re easy to grab and eat without a plate.
Quick Tips for Best Results
- Do not overfill the empanadas or they may burst while baking
- Make sure the edges are sealed well to keep the filling inside
- Keep the cheese dip warm using a small crockpot or fondue pot if serving for a crowd
- If the dip thickens too much, add a splash of milk and reheat
Breakfast Empanadas FAQ
How should I store the empanadas and dip?
Store any leftover empanadas in an airtight container in the refrigerator. If possible, store the empanadas and the cheese dip separately so the empanadas stay crisp when reheated.
Can I freeze the empanadas?
Yes! Let them cool completely, then freeze in a single layer before transferring to a freezer safe bag or container. Reheat in the oven for best texture. The cheese dip can also be frozen, though it may need extra stirring when reheated and the texture may be different after freezing.
How long will the empanadas last?
The empanadas will last about 3 to 4 days in the refrigerator and up to 2 months in the freezer when stored properly. The cheese dip will last about 3 days in the refrigerator.
Substitutions?
You can substitute the sausage with bacon, ham, chorizo, or even cooked vegetables like peppers, onions, or mushrooms. For the cheese dip, I don’t recommend using other types of cheese in this particular recipe. The processed American cheese melts better than other options.
Can I use low-fat ingredients?
Yes, you can use low-fat sausage, reduced-fat cheese, and low-fat milk in the cheese dip. Keep in mind that the dip may be slightly less creamy, but it will still be flavorful.
What else can I add to this recipe?
Try adding diced bell peppers, onions, spinach, or shredded potatoes to the empanada filling. For the cheese dip, chopped jalapeños, green chilies, salsa, or fresh herbs like cilantro make great additions for extra flavor.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – This recipe is not vegan.
Vegetarian – This recipe is not vegetarian but you can omit the meat in the filling.
Low-Carb – This would be a tough recipe to make low carb.
Gluten-Free -Try a gluten-free dough recipe.
Hope you enjoy these Breakfast Empanadas! Looking for another great breakfast recipe? Check out my Liege Waffle recipe for great authentic Belgian waffles! Or this Mexican Sausage & Cornbread Strata!
Breakfast Empanadas with Smoky Cheese Dip
Ingredients
Empanadas:
- 1 pound ground sausage
- 8 large eggs
- 2 (8 count) tubes large flaky biscuits
Egg Wash: (optional)
- 1 large egg
- 1 Tablespoon milk (or water)
Dip:
- 2 (8 oz.) packages (white) American Cheese Slices, chopped
- 1 cup milk
- 1/4 teaspoon ancho chile powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- Salt & Pepper to taste
- (optional add-ins – chopped tomatoes, chopped onions, salsa, chopped cilantro, chopped chilies or jalapenos, etc.)
Instructions
- Preheat oven to 350 degrees F. Line baking sheet(s) with parchment paper or silpats if desired.
- Brown sausage in large skillet over medium-high heat. Remove sausage (and excess grease) from pan.
- Break 8 eggs into small bowl, and whisk until well mixed. Cook and scramble eggs in large skillet over low heat until cooked through.
- Meanwhile, divide each biscuit in half horizontally. Spoon sausage and egg onto one side of biscuit. Fold biscuit over filling and using a fork or fingers, press to seal.
- If desired, whisk together additional egg and a little milk (or water), and brush over top of empanadas.
- Bake empanadas for about 10-15 minutes at 350 degrees F or until lightly browned.
- When empanadas are just about done, place cheese and 1 cup of milk in small microwave-safe bowl. Add ancho chile powder, garlic powder, onion powder, and salt and pepper. Microwave on high for 30 second intervals, stirring after each interval, until smooth. Add any desired add-ins if desired. Serve alongside empanadas.
Notes
- The cheese dip will thicken as it cools. You can reheat in the microwave or keep the dip in a fondue pot or small crockpot.
- You may have to adjust seasonings to personal taste.
- This recipe can easily be cut in half or multiplied.
- Instead of sausage you can substitute ham, bacon, or any ground meat or precooked vegetables.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
Linda says
Saving this one for Easter.