• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Arina Photography
  • Home
  • Recipies
  • Services
    • Video recipes production
    • Food photography production
  • Learn food photography
    • Food Photography Equipment
    • Stock Photography
  • Generic selectors
    Exact matches only
    Search in title
    Search in content
    Post Type Selectors
    Search in posts
    Search in pages
You are here: Home / Recipes / Breakfast / Breakfast Empanada With Eggs and Sweet Potato

Breakfast Empanada With Eggs and Sweet Potato

Tweet
Share
Share
Pin
Email
0 Shares

How to make easy weekday breakfasts by meal-prepping these breakfast empanadas!

Jump to Recipe Jump to Video Print Recipe
PIN IT

This post may contain affiliate links. Please see my full disclosure policy for details.

Eggnog Scones
Trending
Eggnog Scones

    As a busy parent, I’m all too familiar with the weekday struggles of trying to make sure my family starts the day with satisfying and energizing breakfasts. As much as I’d like to pop a few pop-tarts in the toaster and call it a day, I just can’t do that.

    With all the sugar, preservatives, and additives that are stuffed into most breakfast options from the grocery store, I’d much instead feed my family homemade meals that actually contain nutrients and healthier ingredients. But at the same time, I know that’s a lot to ask of most busy households.

    The trick to consistently feeding your family scrumptious, nutritious, and healthy foods -even with the busiest of schedules- is to meal prep! That’s right, a few hours on the weekend to cook and store meals will save you massive amounts of time and frustration during the week!

    One of my favorite breakfast recipes to meal prep for the week is this one for my scrumptious Breakfast Empanadas with Eggs and Sweet Potato! These breakfast empanadas are stuffed with delectable eggs, cheeses, bacon bits, and savory sweet potato for the perfect start to any day!

    I like to make 2-3 batches of these breakfast empanadas at the same time and freeze what my family doesn’t eat after the next 3-4 days. This way the empanadas will stay fresh for a few weeks, ready to be thawed and reheated for an easy grab-and-go breakfast! 

    This method helps me to provide a good breakfast for my daughter during the busy school year without having to cook every morning! It’s a marvelous solution when your family battles daily morning chaos. Here’s how to make (and store) my delectable Breakfast Empanadas with Eggs and Sweet Potato!

    PIN IT

    PIN IT

    PIN IT

    Easy Empanada Equipment

    Let’s begin our experimentation with empanadas with my empanada equipment list. There’s nothing crazy to expect here, but if you want to start making empanadas at home, then you will need to grab one of those empanada press molds. Here’s everything I use to make breakfast empanadas:

    • Measuring Cup
    • Measuring spoons
    • Mixing bowls
    • Blending whisk
    • Nonstick frying skillet
    • 3 Baking sheet
    • 3 Parchment paper sheets
    • 1 Empanada press mold
    • Silicone pastry brush

    PIN IT

    PIN IT

    Breakfast Empanada Ingredients

    Now let’s go over the crave-worthy breakfast ingredients. My breakfast empanadas are filled with the yummiest mix of everybody’s favorite breakfast items! Here’s what I use to fill my breakfast empanadas:

    • 4 eggs
    • 2 tbsp Milk
    • ¼ tsp salt
    • ¼ tsp Ground Pepper
    • 2 tbsp olive oil
    • ¼ Yellow Onion– medium size, chopped small
    • 2 oz cream cheese– room temperature
    • ¾ cup Sweet potato– roasted
    • ¼ cup bacon bits
    • ½ cup Mexican blend cheese
    • 1 packages Empanada dough
    • 1 egg– for brushing empanadas
    PIN IT

    PIN IT

    PIN IT

    How to Make Breakfast Empanadas with Eggs and Sweet Potato

    Now let’s make some blissful breakfast! There’s nothing complicated about this recipe process, but it can take a little while to finish. Due to how long it takes, this is a perfect meal prep recipe to make on the weekends and then reheat to enjoy quickly throughout the week. Here’s how to make my scrumptious breakfast empanadas with eggs and sweet potatoes:

    1. First, measure out the breakfast empanada ingredients with the measuring cup and spoons. Then, preheat the oven to 375°F. 
    2. Next, in a large mixing bowl, crack and drop in the 4 eggs, milk, salt, and pepper.
    3. Whisk the ingredients together until completely combined.
    4. Next, heat up the olive oil in a nonstick skillet.
    5. Add in the chopped yellow onion to the preheated skillet.
    6. Sauté the onions until they become somewhat translucent and slightly fragrant.
    7. Then, pour the egg mixture into the skillet.
    8. Cook the ingredients together while mixing gently with a silicone spatula.
    9. Then, remove the skillet from the heat and add the room temp cream cheese.
    10. Mix everything together very well until the cream cheese has completely melted and mixed into the egg mixture.
    11. Next, transfer the scrambled egg mixture into another mixing bowl. Then, in a separate small bowl, crack 1 egg and whisk it well to create an egg wash. 
    12. Prepare a baking sheet or two with a sheet of parchment paper. Grab the empanada egg filling, empanada dough, sweet potato, bacon bits, Mexican cheese, and the empanada press mold.
    13. Start the empanada process by lightly stretching one of the empanada dough discs by hand.
    14. Lay the stretched dough disc over the open empanada press mold.
    15. Then, use the silicone brush to brush the egg wash around the edge of the dough disc. 
    16. Next, scoop 1 tbsp of egg mixture into the middle of the dough.
    17. Add a spoonful of roasted sweet potato.
    18. Follow that with a spoonful of bacon bits.
    19. And finally, finish the filling with a spoonful of shredded cheese.
    20. Then, before pressing the empanada, make sure that there is no filling on the edges of the dough.
      1. Press the filling towards the middle and down gently if needed to keep the filling off the edges.
    21. Close the empanada press.
    22. Open the press to reveal the breakfast empanada.
    23. Repeat the filling and pressing process for the rest of the empanadas.
    24. Then, space out the pressed empanadas on the parchment-lined baking sheets.
    25. Finally, lightly brush the top of all the empanadas with the egg wash and bake them for 25-30 minutes. Serve and enjoy!
    PIN IT

    PIN IT

    PIN IT

    How to Store Empanadas

    To store breakfast empanadas: move the empanadas to an airtight container. Store the empanadas in the fridge for up to 3-4 days. Or transfer the empanadas to a freezer-safe bag and freeze them for up to 3 months. Thaw the empanadas in the fridge overnight before reheating.  Always label the date on the outside of the container to keep up with freshness.

    PIN IT

    PIN IT

    PIN IT

    PIN IT

    PIN IT

    PIN IT

    To reheat empanadas: 

    • Bake them in a toaster oven for 12 minutes at 350°F.
    • Heat them in an air fryer for 5 minutes at 375°F. 
    • You can also use the microwave method too by heating them up for 1.5 minutes. However, the empanadas tend to come out a little bit soggy with this method.
    PIN IT

    PIN IT

    PIN IT

    PIN IT

    PIN IT

    PIN IT

    More Empanada Recipes

    Cherry Empanadas in Air Fryer

    Cherry Empanadas in Air Fryer

    Easy Empanadas with Blueberries

    Easy Empanadas with Blueberries

    Turkey Empanadas

    Turkey Empanadas

    Breakfast Empanada With Eggs and Sweet Potato

    Breakfast Empanada With Eggs and Sweet Potato

    PIN IT

    Breakfasts for Busy Days

    As a busy parent, I know just how challenging it can be to keep your family fed on a crazy schedule, especially when it comes to breakfast! Save yourself from the hassle and check out my other easy breakfast recipes along with a few more exciting empanada recipes:

    Breakfast Recipes:

    • Bacon and Cheese Egg Muffins
    • Instant Pot Egg Bites
    • Spinach Frittata
    • Strawberry Breakfast Smoothie
    • Mini Pancake Cereal
    • Mixed Berry Smoothie
    • Mixed Berry Boba Smoothie
    • Mango Boba Smoothie
    • Banana Oat Muffins
    • Blueberry Muffins with White Ganache
    • Pumpkin Pancakes
    • French Toast

    More Exciting Empanadas:

    • Turkey Empanadas
    • Easy Empanadas with Blueberries
    • Cherry Empanadas
    PIN IT

    PIN IT

    Breakfast Empanada With Eggs and Sweet Potato

    PIN IT
    Arina Habich
    How to make easy weekday breakfasts by meal-prepping these breakfast empanadas!
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 35 minutes mins
    Total Time 55 minutes mins
    Course Breakfast
    Cuisine Mexican
    Servings 12 Empanadas
    Calories 187 kcal

    Equipment

    • Measuring Cup
    • Measuring spoons
    • Nonstick frying skillet
    • 3 Baking sheet
    • 3 Parchment paper sheets
    • 1 Empanada press mold

    Ingredients
     
     

    • 4 eggs
    • 2 tbsp Milk
    • ¼ tsp salt
    • ¼ tsp Ground Pepper
    • 2 tbsp olive oil
    • ¼ Yellow Onion medium size, chopped small
    • 2 oz cream cheese room temperature
    • ¾ cup Sweet potato roasted
    • ¼ cup bacon bits
    • ½ cup Mexican blend cheese
    • 1 packages Empanada dough
    • 1 egg for brushing empanadas

    Instructions
     

    • First, measure out the breakfast empanada ingredients with the measuring cup and spoons. Then, preheat the oven to 375°F.
      PIN IT
    • Next, in a large mixing bowl, crack and drop in the 4 eggs, milk, salt, and pepper.
      PIN IT
    • Whisk the ingredients together until completely combined.
      PIN IT
    • Next, heat up the olive oil in a nonstick skillet.
      PIN IT
    • Add in the chopped yellow onion to the preheated skillet.
      PIN IT
    • Sauté the onions until they become somewhat translucent and slightly fragrant.
      PIN IT
    • Then, pour the egg mixture into the skillet.
      PIN IT
    • Cook the ingredients together while mixing gently with a silicone spatula.
      PIN IT
    • Then, remove the skillet from the heat and add the room temp cream cheese.
      PIN IT
    • Mix everything together very well until the cream cheese has completely melted and mixed into the egg mixture.
      PIN IT
    • Next, transfer the scrambled egg mixture into another mixing bowl. Then, in a separate small bowl, crack 1 egg and whisk it well to create an egg wash.
      PIN IT
    • Prepare a baking sheet or two with a sheet of parchment paper. Grab the empanada egg filling, empanada dough, sweet potato, bacon bits, Mexican cheese, and the empanada press mold.
      PIN IT
    • Start the empanada process by lightly stretching one of the empanada dough discs by hand.
      PIN IT
    • Lay the stretched dough disc over the open empanada press mold.
      PIN IT
    • Then, use the silicone brush to brush the egg wash around the edge of the dough disc.
      PIN IT
    • Next, scoop 1 tbsp of egg mixture into the middle of the dough.
      PIN IT
    • Add a spoonful of roasted sweet potato.
      PIN IT
    • Follow that with a spoonful of bacon bits.
      PIN IT
    • And finally, finish the filling with a spoonful of shredded cheese.
      PIN IT
    • Then, before pressing the empanada, make sure that there is no filling on the edges of the dough.
      Press the filling towards the middle and down gently if needed to keep the filling off the edges.
      PIN IT
    • Close the empanada press.
      PIN IT
    • Open the press to reveal the breakfast empanada.
      PIN IT
    • Repeat the filling and pressing process for the rest of the empanadas.
      PIN IT
    • Then, space out the pressed empanadas on the parchment-lined baking sheets.
      PIN IT
    • Finally, lightly brush the top of all the empanadas with the egg wash and bake them for 25-30 minutes. Serve and enjoy!
      PIN IT

    Video

    Notes

    How to Store Empanadas
    To store breakfast empanadas: move the empanadas to an airtight container. Store the empanadas in the fridge for up to 3-4 days. Or transfer the empanadas to a freezer-safe bag and freeze them for up to 3 months. Thaw the empanadas in the fridge overnight before reheating.  Always label the date on the outside of the container to keep up with freshness.

    Nutrition

    Calories: 187kcalCarbohydrates: 22gProtein: 8gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 69mgSodium: 376mgPotassium: 132mgFiber: 2gSugar: 2gVitamin A: 3550IUVitamin C: 4mgCalcium: 83mgIron: 2mg
    Keyword breakfast, empanada
    Tried this recipe?Let us know how it was!

    PIN IT
    What is in my toolbox?
    Equipment to Create Food Photos, Videos, and Stock Footage I get many questions pertaining to my equipment, so here’s my complete list of things I use on a daily basis when doing shoots. It’s important to remember that this list will constantly be changing and evolving, because I think it’s important to advance my equipment…

    Read More

    PIN IT
    3 ways camera setup for Tasty-style video recipes
    How to make food videos with an overhead camera for YouTube and Instagram This post may contain affiliate links. Please see my full discl…
    PIN IT
    Best camera for cooking videos
    How to figure out the best camera for your recipe videos! Before you start selecting cameras to produce your cooking videos, take a step back, be honest with yourself, and ask: do you need to use this camera for a hobby or for business? If you want to do this just for a hobby, then…

    Read More

    PIN IT
    Breakfast Empanada With Eggs and Sweet PotatoBreakfast Empanada With Eggs and Sweet PotatoBreakfast Empanada With Eggs and Sweet PotatoBreakfast Empanada With Eggs and Sweet PotatoBreakfast Empanada With Eggs and Sweet PotatoBreakfast Empanada With Eggs and Sweet PotatoBreakfast Empanada With Eggs and Sweet PotatoBreakfast Empanada With Eggs and Sweet PotatoBreakfast Empanada With Eggs and Sweet PotatoBreakfast Empanada With Eggs and Sweet PotatoBreakfast Empanada With Eggs and Sweet PotatoBreakfast Empanada With Eggs and Sweet PotatoBreakfast Empanada With Eggs and Sweet PotatoBreakfast Empanada With Eggs and Sweet PotatoBreakfast Empanada With Eggs and Sweet PotatoBreakfast Empanada With Eggs and Sweet PotatoBreakfast Empanada With Eggs and Sweet Potato
    Tweet
    Share
    Share
    Pin
    Email
    0 Shares

    Filed Under: Breakfast, Breakfast for little athletes, Empanadas, Fill the freezer, Kids' lunchbox recipes, Meal Prep, Oven, Recipes, Recipes for kids

    Previous Post: « Toasted pecans
    Next Post: How To Grease a Bundt Pan For Chocolate Bundt Cake »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    My blog is dedicated to giving you a glimpse of my busy kitchen through the lens of my camera. I break down my process for making the perfect food for any occasion and explain the art of how I manage to capture all of it on camera, plus some of my secrets for how I capture high-quality recipe videos for my food blogger and brand clientele. Let me show you how to become a master of recipes! Read More…

    Latest Recipes

    How to Mash Bananas with Hand Mixer

    Caramel Fudge

    Unicorn Chocolate Chip Cookies

    Unicorn Chocolate Chip Cookies

    Mermaid pretzel rods

    Mermaid 3 layer cake in 1 hour

    DIY Unicorn Birthday Party favors

    Unicorn meringue pops

    Vanilla Mermaid Cupcakes – Magical Ocean-Inspired Cupcakes for Birthdays and Special Celebrations

    The Unicorn Birthday Party

    DIY Unicorn Toilet Paper Roll Craft

    Unicorn Rainbow Buttercream Frosting

    Skull sugar cookies

    Chocolate Mermaid Tails

    Candy Corn Fudge

    7 Tips for Studio Equipment Safety

    From Canon to Sony

    The GoPro Hero 7

    Backdrops and Backgrounds

    What is in my toolbox?

    One vs two cameras for cooking videos

    Copyright · Arina Photography © 2025

    x