Breakfast Empanada Pocket
Hand-held pastry pocket filled with eggs, cheese, and savory vegetables or meat. Baked until golden, served warm with optional sauce.
Ingredients
Method
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Combine beaten eggs, shredded cheese, diced protein, diced vegetable, chopped seasoning vegetable, and salt in a medium bowl; mix until evenly distributed.
Warm each flour tortilla briefly (15 seconds in a dry skillet or microwave) to make it pliable. Place on a flat surface.
Spoon approximately 1/3 cup filling onto the center of each tortilla. Fold in half to create a half-moon shape, then press edges firmly with a fork to seal.
Transfer sealed empanadas to prepared baking sheet. Brush tops lightly with melted butter.
Bake for 20–25 minutes until golden brown and crispy on the outside.
Cool for 2 minutes on the baking sheet, then serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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