Air Fryer Breakfast Empanadas
Description
Flaky handheld empanadas filled with scrambled eggs, breakfast sausage, potatoes, and cheddar, crisped in the air fryer in 8 minutes. Make them ahead, freeze them uncooked, and cook straight from the freezer.
Ingredients
- 2 pie crusts, prepared rolled
- 4 large eggs
- 1/4 cup milk
- 1 cup shredded cheddar cheese
- 1/2 pound breakfast sausage
- 15 ounces diced potatoes, drained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons butter, melted
Instructions
- Preheat a skillet over medium-high heat. Brown and crumble the sausage, drain, and return to the skillet.
- Whisk the eggs and milk together, pour into the skillet, and scramble until just barely set.
- Toss the drained potatoes with salt and pepper, add to the skillet, and cook 5 minutes. Fold in the cheese until melted. Remove from heat and cool 10 minutes.
- Unroll and stack both pie crusts. Cut into 4-inch circles using a biscuit cutter or wide-mouth mason jar lid. Re-roll scraps.
- Spoon 2 tablespoons of filling onto half of each circle, leaving a 1/2-inch border. Fold over and crimp firmly with a fork on both sides.
- Brush the tops with melted butter and cut a small vent in each.
- Preheat the air fryer 3 minutes. Air fry at 325°F for 8 minutes in a single layer, flipping halfway, until deep golden brown. Work in batches.
Equipment
- Cooking Spray
- Parchment Paper, optional
Notes
Freeze uncooked empanadas in a single layer, then bag. Cook from frozen at 325°F for 14–16 minutes. Reheat cooked empanadas at 350°F for 4–6 minutes.
Nutrition
Serving: 1ServingCalories: 704kcalCarbohydrates: 49gProtein: 21gFat: 47gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 0.3gCholesterol: 191mgSodium: 913mgPotassium: 556mgFiber: 3gSugar: 1gVitamin A: 623IUVitamin C: 14mgCalcium: 196mgIron: 3mg