Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, breakfast empanadas. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Breakfast Empanadas is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Breakfast Empanadas is something which I have loved my entire life. They are fine and they look fantastic.
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. Latin American Breakfast Eggs Chorizo Latin America & Caribbean Spanish Argentina Cilantro Scallions Brunch Pastry Dough Empanadas Medium.
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 it.
The ingredients needed to make Breakfast Empanadas:
- Make ready 8 eggs
- Prepare Half a leek stock finely chopped
- Make ready 1 shallot finely chopped
- Prepare 1/4 lb. Smoked ham diced
- Prepare 1 can green chilies
- Take Favorite hand pie dough
Easy step by step instructions on how to make a breakfast empanada. Transfer empanadas to paper towels to drain. Serve with salsa and sour cream, if desired. Our delicious empanadas are handmade, baked not fried and always filled with love.
Steps 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.
Grab these tasty empanadas stuffed with eggs, cheese and salsa. It made the outside of the empanada crisp, flaky, and delicious. And the perfect contrast to the soft melted mixture inside. And you have delicious ham and cheese breakfast empanadas for all! Recipe courtesy of Deidre "Dee Dee" Pujols.
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 that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
