Perfect Breakfast Empanadas Recipe

Bac to School Recipes also Fall Delicious, fresh and tasty Recipes.

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Breakfast Empanadas. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Breakfast Empanadas as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy yummy snack you should try this Breakfast Empanadas recipe. This Breakfast Empanadas make for a yummy summer dinner that you can make it easy. The Breakfast Empanadas recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Breakfast Empanadas recipe.

Breakfast Empanadas.

Breakfast Empanadas Before preparing the dish, we have done some research on how to cook Breakfast Empanadas easily with perfect taste. You can cook Breakfast Empanadas using 6 ingredients and 10 steps. Here is how you achieve that.

Tasty Breakfast Empanadas Recipe Ingredients

  1. It's 8 of eggs.
  2. Prepare Half of a leek stock finely chopped.
  3. Prepare 1 of shallot finely chopped.
  4. Prepare 1/4 lb. of Smoked ham diced.
  5. You need 1 can of green chilies.
  6. Prepare of Favorite hand pie dough.

How to make Breakfast Empanadas step by step

  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..