Name: Breakfast Empanadas
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 1 servings
Cuisine: Europe, Spanish
Ingredients: 1/2 pound fresh chorizo or bulk pork sausage; 9 large eggs, divided use; 2 cups frozen shredded hash brown potatoes; 1 cup shredded mozzarella cheese; 1/2 cup shredded sharp cheddar cheese; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon garlic powder; 3 packages (14 ounces each) frozen empanada dough disks, thawed; Oil for deep-fat frying; Optional: Salsa verde, sour cream and sliced avocado

These breakfast empanadas are one of my family's favorites. I freeze them to enjoy at a later date. If you prefer a spicy filling, you can add chopped jalapeños when cooking the eggs. —Marina Castle Kelley, Canyon Country, California

Ingredients

1/2 pound fresh chorizo or bulk pork sausage

9 large eggs, divided use

2 cups frozen shredded hash brown potatoes

1 cup shredded mozzarella cheese

1/2 cup shredded sharp cheddar cheese

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon garlic powder

3 packages (14 ounces each) frozen empanada dough disks, thawed

Oil for deep-fat frying

Optional: Salsa verde, sour cream and sliced avocado

Instructions

1 In a large skillet, cook chorizo over medium heat until cooked through, 6-8 minutes, breaking into crumbles; drain. Set aside. Return pan to stove.

2 In a large bowl, whisk 8 eggs. Add to skillet; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Transfer to a large bowl. Stir in chorizo, hash browns, cheeses, salt, pepper and garlic powder.

3 Beat remaining egg; brush over edges of dough disks. Place 3 tablespoons filling on 1 side of each disk. Fold dough over filling. Pinch edges and press to seal. Refrigerate for 30 minutes.

4 In an electric skillet or deep-fat fryer, heat oil to 375°. Fry empanadas, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels. If desired, sprinkle with additional salt. Serve with salsa verde, sour cream and avocado if desired.