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Rib Eye Breakfast Empanadas are filled with rib eye roast, eggs, cheese, seasonings, and more.

Rib Eye Breakfast Empanadas

Course Breakfast, Brunch
Cuisine Mexican
Keyword Breakfast Empanadas, Leftover Rib Eye Recipes, Rib Eye Breakfast Empanadas
Prep Time 30 minutes
Cook Time 15 minutes


For The Ribeye Empanadas

  • 2 cups Rib eye, leftover (cut into small chunks)
  • 10 eggs, whisked
  • 3 Tbsp Rotel®
  • 1/4 cup green onions, sliced
  • 1 tsp garlic salt
  • 1/2 tsp pepper
  • 1/4 tsp red pepper flakes
  • 1 cup mozzarella cheese, shredded
  • 1 cup cheddar cheese, shredded
  • 2 boxes Pillsbury™ Refrigerated Pie Crust

For The Egg Wash

  • 1 egg
  • 1 Tbsp water


  1. Using a large skillet over medium high heat, add rib eye, eggs, Rotel®, onion and seasonings, stir.

  2. Cook until eggs are almost done. Remove from heat and sprinkle both types of cheese over the egg mixture. Stir.

  3. On a lightly floured surface, roll each pie crust a couple times and using a 4 inch bowl turned upside down, cut out three empanadas. With the remainder crust, roll for one more empanada.

  4. Using your fingers, lightly add water around the edges to help secure empanadas closed.

  5. Add a couple spoonfuls of mixture to the center and fold pie crust over, using a fork to secure the edges.

  6. Place empanadas on a baking sheet.

  7. In a small bowl, whisk egg with 1 tablespoon of water and brush with the egg wash over the empanada dough.

  8. Place in the oven and bake at 425° for 15 minutes or until golden brown.

  9. Remove from oven.

  10. Optional: top with sour cream, salsa.