How To Make Breakfast Empanadas
For an on-the-go breakfast, try whipping up these breakfast empanadas ahead of time! They’re filled with veggies, meat, and cheese for a hearty meal.
- In a medium saucepan over medium heat, add the water and butter, heating until butter has fully melted.
- Meanwhile, in a large bowl, whisk together the flour, salt, and paprika and make a well in the center. Pour a little of the warm butter mixture in and mix with fingertips to make a wet paste.
- Pour in remaining liquid, and work the dough with your hands until a wet, oily dough is formed.
- Wrap the dough in plastic and refrigerate for at least 2 hours.
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Heat oil in a large skillet over medium heat. Add the chorizo and cook for 10 minutes, stirring to break up any large pieces, until done. Remove from the pan with a slotted spoon into a large bowl and set aside.
- While chorizo is cooking, measure out the seasoning blend in a small bowl and set aside.
- Once chorizo has been removed from pan, cooking at medium heat, add the potatoes, onion, and bell peppers. Cook for 15 minutes, stirring often, until the potatoes and peppers are soft and onions are translucent.
- Add garlic and half of the seasoning blend. Move the vegetable mixture to a bowl with the chorizo.
- In the same skillet over medium-low heat, scramble the eggs along with shredded cheese and remaining half of the seasoning mixture. Leave the scrambled eggs slightly undercooked. Remove from heat.
- Tear off golf-ball sized pieces of the chilled dough and roll into balls. On a lightly floured work surface, use a rolling pin to roll out the balls into ¼-inch thick, 5-inch diameter circles.
- Once the dough has been rolled out, place 2 heaping tablespoons of filling in the center of each dough circle, beginning with 1 tablespoon of scrambled eggs on the bottom, and topping with 1 tablespoon of the chorizo-veggie mixture.
- Fold dough over to create a half-moon shape and press edges firmly to seal. Crimp edges with the back of a fork.
- Place the empanadas onto the prepared baking sheet. Lightly beat together the egg and water. Brush the empanadas gently with the egg wash.
- Bake the empanadas for about 20 minutes until golden brown. Serve warm.
Refrigerate leftovers either plastic wrapped or stored in an airtight container for up to 3 days.
- Sugar: 6g
- Calcium: 476mg
- Calories: 1212kcal
- Carbohydrates: 26g
- Cholesterol: 301mg
- Fat: 91g
- Fiber: 4g
- Iron: 7mg
- Monounsaturated Fat: 8g
- Polyunsaturated Fat: 1g
- Potassium: 439mg
- Protein: 65g
- Saturated Fat: 41g
- Sodium: 4040mg
- Trans Fat: 1g
- Vitamin A: 4211IU
- Vitamin C: 152mg
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