Breakfast Pocket Empanadas
November 22, 2025
Golden, cheesy breakfast empanadas stuffed with turkey sausage, eggs, and melty cheese — crisped to perfection in the air fryer.
There’s nothing better than a breakfast you can take on the go. These Breakfast Pocket Empanadas pack all the comfort of a hearty morning meal—cheesy eggs, savory turkey sausage, and flaky golden pastry—into one easy hand-held bite. They’re quick, satisfying, and perfect for busy mornings, brunch spreads, or even breakfast-for-dinner nights.
Why You’ll Love This Recipe
- Portable breakfast that’s easy to make and fun to eat.
- Crispy, golden air fryer empanadas in minutes.
- High-protein and family-friendly.
- Perfect for meal prep or brunch parties.
- Cheesy, savory filling that tastes like a full breakfast plate.
- Uses simple, store-bought empanada dough for quick prep.
Ingredient Notes
- Turkey sausage: Lean, flavorful, and a lighter option than pork.
- Onion: Adds sweetness and depth to the filling.
- Eggs and egg whites: Give the filling structure and protein while keeping it fluffy.
- Mozzarella and cheddar: The dream team for creamy melt and cheesy flavor.
- Empanada dough sheets: Shortcut magic—flaky and golden with zero effort.
- Egg wash: Brushed on top for that perfect crispy, glossy finish in the air fryer.
Before You Bake
Do I need to cook the sausage before filling the empanadas?
Yes, the sausage should be fully cooked and drained before mixing with the eggs and cheese. This keeps the filling from getting greasy and ensures even cooking in the air fryer.
Can I make these ahead of time?
Absolutely. Assemble the empanadas, then refrigerate them for up to 24 hours or freeze for up to 2 months. Air fry straight from frozen—just add 1–2 extra minutes to the cook time.
How do I keep the filling from leaking out?
Make sure to press the edges firmly together. You can also crimp with a fork to seal tightly before brushing with egg wash.
Breakfast Pocket Empanadas
Ingredients
- 1 lb ground turkey sausage
- ½ onion, finely chopped
- 7 eggs (6 for filling, 1 for egg wash)
- ¼ cup egg whites
- ½ cup each shredded mozzarella and cheddar
- 1 package empanada dough sheets
- Nonstick spray
Instructions
- Spray a large skillet and cook sausage and onion over medium-high heat until browned; drain and set aside.
- In the same pan, scramble 6 eggs and egg whites until almost set. Stir in cheeses and cook until creamy and fully done.
- Return sausage mixture to the pan and combine well.
- Spoon about 3 tablespoons filling into the center of each dough sheet. Fold, pinch, and seal edges.
- Beat the remaining egg for egg wash.
- Air fry empanadas at 400°F for 4–5 minutes, brushing tops with egg wash before cooking, until golden and crisp.
FAQ
Can I bake these instead of using an air fryer?
Yes! Bake on a parchment-lined baking sheet at 400°F for 10–12 minutes until golden and crisp.
What other fillings work well?
Try bacon and cheddar, spinach and feta, or even scrambled eggs with peppers for variety.
How do I store leftovers?
Store cooled empanadas in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for a few minutes to crisp them up again.
Can I use biscuit dough instead of empanada dough?
You can, but it will be puffier and breadier. Empanada dough gives a flakier, crispier texture.
Are these good for meal prep?
Definitely. They reheat beautifully, making them perfect for grab-and-go breakfasts all week.
Sprinkle of Fun
Pack these Breakfast Pocket Empanadas for a “Breakfast on the Go” adventure—eat them warm while watching the sunrise, tailgating a morning game, or heading out on a weekend road trip. They’re the perfect hand-held fuel for wherever the day takes you.
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