Sausage, Egg and Sriracha Empanadas

I know what its like to work full-time and for each weekday morning to be a flustered rush.  Trying to think of breakfast ideas that are quick, portable and yet filling, can be challenging.  I think today's recipe will be ideal to make ahead on the weekend and grab on your way out the door on those crazy mornings!

Sausage, Egg and Sriracha

Empanadas

Recipe:

8 oz Ground Sausage

4 Eggs (3 for filling and 1 for Egg Wash)

1 Tbsp Milk

1 cup shredded Mild Cheddar Cheese

1 Tbsp Sriracha Sauce

2 Pie Crusts (see note at the bottom)

Instructions: 

1.  Preheat the oven to 375 degrees.

2.  Cook the Sausage over a little less than medium heat, stirring often, until cooked through.  Set aside on a paper towel.

3.  Whisk 3 Eggs and the Milk and scramble in the same pan over medium-low heat.

4.  Combine Scrambled Eggs, Cheese, Sausage and Sriracha Sauce in a medium bowl.

5.  Roll out the Pie Crusts and using a large rimmed cup or cookie cutter, cut circles out of the dough (about 4 inches across).  

6.  Put about a Tbsp of filling in the center of each dough circle.  Fold in half and press the dough on the outer edges to seal.  

7.  Transfer to a greased cookie sheet and brush with the Egg wash.

8.  Bake for about 20 minutes or until golden brown.

*Note:  Try to find pie crust that comes in a box, rolled up.  It works better than the crust that is already in pan form.  You should be able to get 6-7 dough circles out of each crust.  Use a rolling pin to form the scraps into flat dough.

Print this Recipe: Sausage, Egg and Sriracha Empanadas

You might have some of the filling left over.  If you do, it is excellent on a grilled cheese sandwich (with extra cheese of course).  It would probably also be delicious mixed into crispy hash browns.

So happy workdays, friends!  I hope this recipe works for you as a filling, grab-and-go breakfast.

Can't find Sriracha sauce? Order it here: