Breakfast Empanadas with Chipotle Sauce

Breakfast is one of my favorite meals. I actually look forward to getting up

on the weekends to cook for my family.

Believe it or not, I find it fun combing through recipes looking for ways to spice

up the same old boring breakfast foods. 

This chipotle sauce is really what makes this a repeat recipe in our house.

I’ve made this sauce several times outside of breakfast for my

husband who loves using it as a spread on crackers.

aAfter rolling out the biscuit dough, add your fillings. I used, eggs, sausage & cheese

aaFold the dough over to form a pocket & pinch the edge closed with a fork.

aaaCut off the extra dough.

IMG_1413Brush the tops of your empanadas with the egg wash & bake.

aaaaServe with chipotle sauce.


Empanadas – Any breakfast items you prefer (Eggs, Sausage, Cheese, etc)

1 Can of Jumbo Biscuits

1 Egg (for egg wash)

4oz Cream Cheese

1/2 cup Sour Cream

2 Chipotle Chilis in Adobo, minced (add a little extra for an extra kick)

1/2 tsp garlic salt

Preheat oven to 350 degrees F.
Cook empanada ingredients as instructed on their package.

Open the can of biscuits; separate each biscuit into 2 halves. Flatten each half with your hands or rolling pin to make larger.

Spoon a heaping tablespoon of your breakfast fixings into center of each biscuit, fold the dough over & pinch closed using a fork.

Place on a nonstick baking sheet & brush with egg wash.

Bake 15 minutes.

Chipotle Sauce: In a small saucepan, combine cream cheese, sour cream, chipotle peppers & garlic salt.

Cook over medium heat until cream cheese is melted & all ingredients are combined.

Serve warm.


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