Ingredients
Scale
- 8 Small flour tortillas or pre-made empanada discs
- 6 Large eggs (or 1.5 cups liquid egg whites for higher protein)
- 1/2 cup Lean ground turkey sausage or cooked turkey bacon bits
- 1 cup Shredded low-fat cheddar cheese
- 1/4 cup Diced bell peppers (optional)
- 1/2 tsp Garlic powder
- Salt and pepper to taste
- 1 Egg (for egg wash)
- Cooking spray
Instructions
- Whisk your eggs or egg whites in a bowl with garlic powder, salt, and pepper. Heat a non-stick skillet over medium heat and lightly coat with cooking spray. Pour in the eggs and scramble them until they are just set but still slightly moist. Do not overcook them here, as they will cook further in the oven. Stir in your cooked turkey sausage and diced peppers. Remove from heat and let the mixture cool for a couple of minutes.
- Lay your tortillas or empanada discs on a clean surface. Place approximately two tablespoons of the egg and meat mixture into the center of each disc. Sprinkle a generous tablespoon of shredded cheese over the filling. Fold the disc in half to create a half-moon shape. Use a fork to press down firmly along the edges to seal the empanada. If using tortillas, you may need a tiny dab of water along the edge to help them stick.
- Preheat your oven to 400°F (200°C) or an air fryer to 375°F. Place the empanadas on a parchment-lined baking sheet. Brush the tops with a beaten egg wash to achieve a golden-brown finish. Bake in the oven for 12-15 minutes or air fry for 6-8 minutes until the edges are crispy. Once cooled, wrap them individually in foil or plastic wrap and store them in a freezer-safe bag for an easy grab-and-go meal prep option.
- Cook Time: 20 minutes