Can I make these empanadas ahead of time?
Yes, you can assemble the empanadas and refrigerate them for up to 24 hours before frying.
BREAKFAST
Chilean Breakfast Empanadas with Scrambled Eggs and Cheese
These savory empanadas offer a delightful twist on breakfast, combining fluffy scrambled eggs and melty cheese inside a golden, crispy pastry. Inspired by Chilean flavors, they are perfect for a hearty morning meal or a unique brunch.
HOW TO MAKE IT
Let's cook.
01
In a medium bowl, whisk together the 4 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
02
Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat. Pour in the egg mixture and scramble gently until just set but still moist, about 3-4 minutes. Remove from heat and let cool slightly.
03
Lay out the empanada discs on a clean surface. Place about 2 tablespoons of the scrambled egg mixture on one half of each disc, leaving a small border. Sprinkle about 1 tablespoon of shredded cheese over the eggs.
04
Fold the empanada disc in half, creating a crescent shape. Press the edges firmly to seal, then crimp with a fork to ensure a tight seal.
05
Heat about 2 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F/175°C. Carefully place 2-3 empanadas into the hot oil, ensuring not to overcrowd the pot.
06
Fry the empanadas for 2-3 minutes per side, or until golden brown and crispy. Use tongs to carefully remove them from the oil and place them on a wire rack lined with paper towels to drain excess oil.
07
Serve the Chilean Breakfast Empanadas warm.
About This Recipe
These savory empanadas offer a delightful twist on breakfast, combining fluffy scrambled eggs and melty cheese inside a golden, crispy pastry. Inspired by Chilean flavors, they are perfect for a hearty morning meal or a unique brunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of smoked paprika or a finely diced green onion to the scrambled eggs. Ensure the oil temperature is consistent for even browning and to prevent soggy empanadas.
Easy Substitutions
You can substitute Monterey Jack cheese with cheddar, mozzarella, or a blend of your favorite melting cheeses. For a vegetarian option, ensure your empanada discs are egg-free. Ground beef or chorizo can be added to the egg mixture for a heartier empanada.
Storage & Reheating
Store leftover empanadas in an airtight container in the refrigerator for up to 2 days. Reheat in an oven at 350°F/175°C for 10-12 minutes until warmed through and crispy, or in an air fryer at 325°F/160°C for 5-7 minutes.
Serving Suggestions
Serve these empanadas with a side of pebre (Chilean salsa), a simple avocado salad, or a dollop of sour cream. They also pair wonderfully with a fresh fruit salad or a strong cup of coffee.
Common Mistakes
Overfilling the empanadas can lead to bursting during frying; use only 2 tablespoons of filling. Not sealing the edges properly will cause the filling to leak out. Frying at too low a temperature will result in greasy empanadas, while too high a temperature will burn the outside before the inside is heated. Over-scrambling the eggs can make the filling dry; aim for just-set and moist eggs.
Frequently Asked Questions
What kind of empanada discs should I use?
Look for 'discos para empanadas' in the refrigerated section of your grocery store, typically near pie crusts.
Can I bake these instead of frying?
Absolutely! Bake at 375°F/190°C for 15-20 minutes, or until golden brown. Brush with an egg wash for a nice sheen.
MORE TO KNOW
Achieving the perfect empanada seal is crucial to prevent the filling from leaking during frying. After pressing the edges together, use the tines of a fork to create a decorative and secure crimp. If the dough feels dry, you can lightly moisten the edges with a little water before sealing. For a healthier alternative, these empanadas can also be baked at 375°F/190°C for 15-20 minutes, or until golden brown, brushing them with an egg wash for a richer color.
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