Breakfast Empanadas

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"☀️ Breakfast Empanadas Scrambled egg-stuffed empanadas with ham, cilantro, hot sauce and a SECRET ingredient to make eggs super creamy and rich (it’s not butter!)."
-- @mariselmsalazar

A Note from Feedfeed

We're kicking off Latinx Heritage Month with these golden brown Breakfast Empanadas from @mariselmsalazar! They're filled with soft scrambled eggs and mayo, and fried until golden perfection. Enjoy them while they're fresh and hot for a delicious breakfast bite! 

There’s something about a warm empanada, a perfect little meal in the palm of your hand! Our Empanadas feed features recipes from all cultures and difficulty levels for you to try. 

 

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  • Recipe Card
Prep time 5mins
Cook time 10mins
Serves or Makes: 10

Recipe Card

ingredients

  • 4 eggs
  • 2 tablespoons mayo
  • 1/2 cup diced ham
  • 1/2 teaspoon ground coriander
  • 3 tablespoons butter
  • 10 empanada discs
  • 1/4 cup chopped cilantro
  • hot sauce, to taste

Method

  • Step 1

    In a bowl, whisk together eggs and mayo. Add ham and coriander and mix until combined.

  • Step 2

    Melt butter in a skillet over medium heat. Add egg mixture and slowly scramble until eggs are cooked. Remove from heat and let cool enough to handle.

  • Step 3

    Place empanada discs on a flat surface. Add about 2 tablespoon of the scrambled eggs. Do not overfill. Fold and press empanada edges together; seal edges with a fork.

  • Step 4

    Heat a few inches of neutral oil in a pan. The oil is hot enough when you see the surface shimmer or a few flecks of water sizzle upon contact with the oil.

  • Step 5

    Fry empanadas until golden and skin bubbles, about 2-3 minutes. Do not overcrowd pan.

  • Step 6

    Drain empanadas on a paper towel lined plate. Garnish with cilantro and serve with hot sauce.