Breakfast Empanadas
My kids absolutely loved these the first time I made them. Feel free to adapt the recipe to incorporate more vegetables.
Ingredients:
1 package store pie crust (2 crusts)
9 eggs divided
1 teaspoon water
1 teaspoon salt
Black pepper to taste
½ pound cooked turkey bacon
¼ cup diced onion
1 bell pepper diced
8 ounces shredded cheese (Mexican)
4 tablespoons salsa
Directions:
- Preheat air fryer to 370 degrees. Spray with nonstick spray.
- Place pie crusts on a flat surface. Cut into halves to make 4 semicircles.
- Beat 1 egg and water in a small bowl until well blended. Set aside.
- Beat remaining 8 eggs, salt, pepper, onions, and peppers. Heat large skillet over medium heat. Pour egg mixture into skillet and cook 2 minutes without stirring. Gently start stirring until eggs form large curds but are still moist. Transfer to plate to cool.
- Spoon ¼ cooled scrambled egg mixture on one half of each pie crust.
- Reserve ¼ cup cheese. Sprinkle shredded cheese over eggs.
- Brush inside edges of each semi-circle with egg water mixture. Fold dough over top of egg mixture and seal edges with a fork.
- Brush tops of empanadas with egg water mixture.
- Sprinkle with remaining cheese.
- Cook in batches 10-12 minutes until golden.
- Serve with salsa.
