I first made Edy Massih’s BEC Everything Empanadas back in March, and I keep coming back to them because they couldn’t be easier – or more satisfying.
Store-bought empanada discs stuffed with fluffy scrambled eggs, sharp cheddar, and crispy bacon. They are sealed, brushed with egg wash, and showered with everything seasoning. From freezer to oven, they bake up golden in just 15 minutes.
Edy suggests serving these with his divine spicy tomato jam (I skipped it this time, but trust me – it’s one of my favorite condiments and worth making when you can).
I love keeping a stash in the freezer for quick, cozy breakfasts.
Book: Keep It Zesty, page 105
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: frozen empanada discs
Pricey Ingredients: —
Hard-to-find: —
Recipe here.
