Take a walk through my kitchen and you’ll quickly learn why I’ve become the cookbook queen. I’ve never been much of a pack rat but when it comes to cookbooks, I’ve got them all and can’t bear to part with any of them. Well, I thought I had them all. It wasn’t until the incredibly sweet Jessica sent the KitchenAid Recipe Collection Cookbook my way.
This collection of recipes is exactly what I look for in a cookbook … plenty of color photos, easy to follow directions and tabbed organization. I’m most appreciative of the mix of unique and basic recipes. Nothing is overly complicated and nearly everything contains ingredients that I typically keep in stock. There are already so many recipes I can’t wait to try but I had to start somewhere.
With my sister, brother-in-law and nieces all spending the weekend with us to help with some renovations, I decided breakfast was the place to start. After quickly thumbing through the entire breakfast section, my eyes caught the Quick Breakfast Empanadas. The ingredient list is short and simple and the photo looks amazingly appetizing. The best part … it’s a breakfast item that can be customized to anyone’s tastes. While it calls for bacon, we decided to go with chopped ham and some extra veggies.
- 1/2 pound bacon (about 10 slices, cooked) or any choice cooked of meat
- 2 refrigerated pie crusts (1 package)
- 9 eggs, divided
- 1 teaspoon salt
- Dash black pepper
- 1 tablespoon butter
- 2 cups Mexican-style shredded cheese, divided
- 4 tablespoons salsa
Preheat oven to 425 degrees F. If you’re using bacon, you’ll want to pre-cook it in the oven or skillet. Since I used chopped ham, I added it straight to the egg mixture.
The directions suggest you cut the pie crusts in half but if you’re like me and can’t quite cut them equally, you can just leave them whole to fold over. Place the pie crusts on a baking sheet sprayed with cooking spray.
In a small bowl, beat one egg and set aside.
Beat remaining 8 eggs in a large bowl and add salt and pepper.
In a large skillet over medium heat, melt butter. Add your meat and/or chopped vegetables. Pour egg batter into skillet and stir occasionally until eggs are still slightly moist. Set the skillet aside to allow the scrambled eggs to cool.
Spoon half of the egg mixture into 2 of the semi-circle of pie crusts (or lower half of whole pie crust). Sprinkle with half of the shredded cheese and top with half of the salsa. Repeat this for each pie crust.
Use a basting brush to brush the edges of the pie crust with the beaten egg from the small bowl you set aside. This will help the seams of the crust stick together.
Fold the dough over the top of the filled portion and use a fork to press the edges together creating a tight seal. Use the remaining egg wash and brush the tops of the empanadas before baking. Bake these for about 15 – 20 minutes until the tops are gold brown.
Fresh out of the oven, you’ve got two amazing (and easy) breakfast empanadas. Although, I will admit, I was a bit skeptical of the idea of salsa and eggs together but let me tell you, I am now a fan. Eggs and salsa, salsa and eggs, they are unlikely partners meant to be.
If you’re looking do something a bit healthier, try using egg whites with lots of vegetables … onions, peppers, mushrooms, whatever your stomach desires, but don’t forget the salsa … or the KitchenAid Recipe Collection Cookbook!
Disclosure – KitchenAid provided the cookbook to me free of cost. I was not asked to write about it but couldn’t help myself. It’s too good not to share.