Breakfast Empanadas
Breakfast Empanadas

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, breakfast empanadas. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Breakfast Empanadas is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Breakfast Empanadas is something which I’ve loved my whole life.

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To begin with this particular recipe, we must prepare a few ingredients. You can cook breakfast empanadas using 6 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Breakfast Empanadas:
  1. Make ready 8 eggs
  2. Take Half a leek stock finely chopped
  3. Get 1 shallot finely chopped
  4. Make ready 1/4 lb. Smoked ham diced
  5. Get 1 can green chilies
  6. Take Favorite hand pie dough

Add the diced onion and red pepper and stir through the pan. Breakfast empanadas don't have to be filled with bacon and eggs. Traditional fillings like chicken and beef are also delicious, or you can make vegetarian empanadas with beans, vegetables, and/or cheese fillings. Empanadas are popular in Southwest America, Latin America, and Latin Europe.

Instructions to make Breakfast Empanadas:
  1. Heat skillet to medium low and soften the leeks and shallots.
  2. Add the ham and green chilies. I used leftover spiral ham that I smoked earlier this year.
  3. Roll dough out to quarter inch thick and cut into 12 six inch rounds.
  4. Crack and whisk eggs. Add to the skillet once the ham is warm.
  5. Stir continuously. The goal here is to have super creamy and slightly undercooked scrambled eggs.
  6. Move the mixture to the bowl the eggs were mixed in. Wipe the skillet with a paper towel and start heating about a quarter inch of oil. I used peanut oil because it's delicious but canola oil works super good too - used before and it's my 'every day' oil.
  7. Load the rounds with the filling, fold and crimp the seam. Cut slits into the top surface for steam to escape.
  8. Put the empanadas in the skillet slit side up, don't over crowd. Once the bottom is golden flip and when otherside is golden remove.
  9. Put on a baking sheet in oven on warm until all are done.
  10. Eat some right away and freeze the rest. These are super awesome premade breakfasts for camping. Reheat in a cast iron on the campfire and crush it with some coffee and go hit the trail! With salty from the ham and creamy from the constantly stirred eggs you won't miss cheese in here, but can totally be added. A queso fresco would be great.

Breakfast empanadas are super easy to make using crescent rolls from a tube. Gently press together the seams to make the rectangle. Fill the bottom half of each rectangle with scrambled eggs, crumbled sausage and your choice of cheese. I used a sharp white cheddar. Now I know many of you are super busy in the morning.

So that is going to wrap this up for this exceptional food breakfast empanadas recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!