Breakfast & Brunch

Breakfast Empanadas

Prep Time: 30 MIN  |  Cook Time: 35 MIN  |  Servings: 4
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Breakfast Empanadas
Prep Time
30 MIN
Cook Time
35 MIN
Servings
4

Ingredients
  • 4 strips uncured bacon, chopped
  • 5 large eggs, beaten
  • 12 stalks thin asparagus
  • 4 ea. green onions, chopped
  • 6 ea. grape tomatoes, quartered
  • 24 pcs. Sargento® Snack Bites®, any flavor
  • 2 ea. refrigerated pie crust rounds
  • 4-5 drops yellow food coloring, optional
  • Salt & pepper, to taste
  • Tulip shaped cookie cutters, optional
Directions
  1. For Filling: In a large non-stick skillet, cook bacon over medium-high heat until brown and crispy. Remove with a slotted spoon. Leave 2 tablespoons of grease in the pan. Discard remaining grease or save for another use. Cut the tops of each stalk of asparagus and set aside to be used as flower leaves. Chop the top half of remaining stalks into small pieces, reserving bottom half of stalks to be used as flower stems. Add chopped asparagus and green onions to pan. Cook for 1 minute or until bright green. Add all but 1/4 cup of the eggs to the pan. Reduce heat to medium and cook until eggs are soft scrambled, stirring often. Transfer cooked eggs to a medium bowl. Add tomatoes and cooked bacon to bowl with eggs. Season to taste with salt and pepper. Cover bowl with plastic wrap and refrigerate until cooled completely. Meanwhile, cut out pastry flowers.
  2. For Pastry Flowers: Unroll 1 prepared 9 inch refrigerated pie crust onto a large cutting board. Using a homemade stencil, or tulip shaped cookie cutter, cut out 8 flowers from the round. If there is extra dough, roll it into a ball, then roll it out into a flat circle and keep cutting until all the dough is gone. You should have at least 8 cutouts. Set tulip cutouts aside and repeat steps with remaining pie crust.
  3. For Empanadas: Combine reserved 1/4 cup of beaten egg and food coloring in a small bowl. Set aside. Place 8 tulip cutouts about 2 inches apart on the cutting board. Spoon about 2 tablespoons of cooked egg mixture in the center of each cutout, making sure to stay away from edges. Repeat with remaining 7 cutouts. Place two Sargento® Snack Bites® on top of each cutout Using a pastry or small paint brush, brush one side of remaining flower cutouts with a small amount of colored egg mixture. Place egg brushed side down over filling, making sure to line up shapes, and press along edges to seal. Repeat until all 8 empanadas are made. Transfer to a cookie sheet lined with foil. Brush the tops of each empanada with colored egg wash. Bake for 18-20 minutes or until golden brown.
  4. To Present Empanadas: Steam or microwave reserved asparagus tips and stems for 3-4 minutes or until crisp tender. Place 2 stems in center of each plate to resemble tulip stems. place tips on sides of asparagus stems to resemble the leaves. Place tulip empanadas on asparagus stems. Garnish the bottom of each plate with baby greens and fruit butterflies. Serve.
  5. NOTES: Any flower shaped cutter will work, or you can create your own shapes by making stencils out of cardboard or paper. For a more festive presentation, use a variety of flower shapes and make a bouquet on a large platter. Mom will remember it always.