Breakfast Empanadas

Ingredients

• 1/2 pound fresh chorizo or bulk pork sausage
• 9 large eggs, divided
• 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
  

  Directions

  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.
     1. 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.
     2. 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.
     3. 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. If desired, serve with salsa verde, sour cream and avocado.

     Freezing Breakfast Empanadas

     Cover and freeze unbaked empanadas on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, cover and thaw overnight in refrigerator in a single layer. Fry as directed, increasing time if necessary.

     Nutrition Facts

     1 empanada: 218 calories, 12g fat (4g saturated fat), 67mg cholesterol, 304mg sodium, 21g carbohydrate (0 sugars, 1g fiber), 9g protein.