Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, breakfast empanadas. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Breakfast Empanadas is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Breakfast Empanadas is something which I have loved my entire life. They’re nice and they look fantastic.
Buy books at Amazon.com and save. Make the empanada dough as described in the recipe or use store-bought empanada dough. Take a small bowl to whisk the eggs and season to taste.
To begin with this recipe, we have to first 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:
- Make ready 8 eggs
- Make ready Half a leek stock finely chopped
- Take 1 shallot finely chopped
- Take 1/4 lb. Smoked ham diced
- Take 1 can green chilies
- Make ready Favorite hand pie dough
Latin American Breakfast Eggs Chorizo Latin America & Caribbean Spanish Argentina Cilantro Scallions Brunch Pastry Dough Empanadas Medium. 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.
Instructions to make Breakfast Empanadas:
- Heat skillet to medium low and soften the leeks and shallots.
- Add the ham and green chilies. I used leftover spiral ham that I smoked earlier this year.
- Roll dough out to quarter inch thick and cut into 12 six inch rounds.
- Crack and whisk eggs. Add to the skillet once the ham is warm.
- Stir continuously. The goal here is to have super creamy and slightly undercooked scrambled eggs.
- 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.
- Load the rounds with the filling, fold and crimp the seam. Cut slits into the top surface for steam to escape.
- 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.
- Put on a baking sheet in oven on warm until all are done.
- 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.
I used a sharp white cheddar. These breakfast empanadas are filled with a chorizo, potato, and scrambled egg mixture and enclosed in the best pastry ever (it's easy pastry, promise). It's like a breakfast burrito taken up a few notches. Place an equal amount of filling in center of each dough round, and sprinkle with remaining Gruyère. Fold over dough and crimp with fork tines to seal.
So that is going to wrap this up for this exceptional food breakfast empanadas recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
