Recipe: Perfect Breakfast Empanadas

Breakfast Empanadas. Latin American Breakfast Eggs Chorizo Latin America & Caribbean Spanish Argentina Cilantro Scallions Brunch Pastry Dough Empanadas Medium. 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.

Lots of variety to choose from. The chorizo, egg and potato empanada is my favorite!" ~ One of our NEW breakfast empanadas - Bacon, Egg & Cheese. The challenge with empanadas, especially cheese empanadas, is to keep them from For cheese empanadas it also helps if you mix different cheeses, for example queso fresco and mozzarella. You can have Breakfast Empanadas using 6 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Breakfast Empanadas

1. Prepare 8 of eggs.
2. Prepare Half of a leek stock finely chopped.
3. You need 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.

Be the first to write a review! Recipe courtesy of Deidre "Dee Dee" Pujols. Order online from World Empanadas on MenuPages. Empanadas, are among my favorite traditional food.

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..

Chilean empanadas are unique in texture and taste. You can also substitute the meat filling ("el pino") for Mozarella cheese. See more ideas about Empanadas, Empanadas recipe and Cooking recipes. *VIDEO* These Easy Beef Empanadas are delicious and use pre-made pie crust for their base. An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Southern European, Latin American, Indonesian and Filipino cultures. If you love empanadas, our basic take on the classic Latin-American turnover is sure to please.