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Thursday, March 3, 2016

Sausage, Egg and Sriracha Empanadas



I know what its like to work full-time and for each weekday morning to be a flustered rush.  Trying to think of breakfast ideas that are quick, portable and yet filling, can be challenging.  I think today's recipe will be ideal to make ahead on the weekend and grab on your way out the door on those crazy mornings!


Sausage, Egg and Sriracha
Empanadas


Recipe:

8 oz Ground Sausage
4 Eggs (3 for filling and 1 for Egg Wash)
1 Tbsp Milk
1 cup shredded Mild Cheddar Cheese
1 Tbsp Sriracha Sauce
2 Pie Crusts (see note at the bottom)
Instructions: 
1.  Preheat the oven to 375 degrees.
2.  Cook the Sausage over a little less than medium heat, stirring often, until cooked through.  Set aside on a paper towel.
3.  Whisk 3 Eggs and the Milk and scramble in the same pan over medium-low heat.
4.  Combine Scrambled Eggs, Cheese, Sausage and Sriracha Sauce in a medium bowl.
5.  Roll out the Pie Crusts and using a large rimmed cup or cookie cutter, cut circles out of the dough (about 4 inches across).  

6.  Put about a Tbsp of filling in the center of each dough circle.  Fold in half and press the dough on the outer edges to seal.  
7.  Transfer to a greased cookie sheet and brush with the Egg wash.
8.  Bake for about 20 minutes or until golden brown.
*Note:  Try to find pie crust that comes in a box, rolled up.  It works better than the crust that is already in pan form.  You should be able to get 6-7 dough circles out of each crust.  Use a rolling pin to form the scraps into flat dough.




You might have some of the filling left over.  If you do, it is excellent on a grilled cheese sandwich (with extra cheese of course).  It would probably also be delicious mixed into crispy hash browns.





So happy workdays, friends!  I hope this recipe works for you as a filling, grab-and-go breakfast.





Can't find Sriracha sauce? Order it here: