Delicious Breakfast Empanadas Recipe: Filling and Flavorful!
Good morning and welcome to my kitchen! Today, we’re going to dive into a dish that’s perfect for breakfast or brunch: breakfast empanadas. But not just any breakfast empanadas – these are a lighter version of the classic recipe that won’t leave you feeling weighed down after your meal.
Now, I know what you’re thinking: how can you make a breakfast empanada that’s “lighter” without sacrificing flavor? Well, my secret is in the ingredients. Instead of traditional empanada dough, we’ll be using a leaner pie crust or biscuit dough, which saves on calories without sacrificing texture or taste. We’ll also be incorporating turkey bacon instead of regular bacon to lower the fat content, alongside fiber-rich ingredients like spinach and shredded potatoes.
These breakfast empanadas are sure to satisfy your cravings while still fitting into a balanced diet – and trust me, they’re absolutely delicious! So grab your apron and let’s get started on this flavorful journey together.
Why You’ll Love This Recipe
Are you tired of the same old boring breakfast routine? Fear not, for I have the perfect solution! Let me introduce you to my savory breakfast empanadas light recipe.
Not only is this recipe delicious and satisfying, but it is also a healthier version compared to traditional empanadas. By using lean bacon and Egg Beaters egg substitute, we cut down on the calories without sacrificing flavor.
What really sets these empanadas apart is the combination of flavors and textures. We start with a base of shredded hash brown potatoes that provide a crispness to each bite. Then we add in some frozen spinach for a pop of color and added health benefits. The real stars of the show are the onions and chorizo potato that give these empanadas their bold and robust flavor.
These breakfast empanadas are easy to make and perfect for a quick meal on-the-go. Plus, they are versatile enough to accommodate any dietary restrictions or personal preferences. Whether you’re vegan, vegetarian or meat-lover, you can easily customize the filling to your liking.
Trust me, once you try these breakfast empanadas, it might just become your new favorite go-to meal!
Ingredient List
Here is a comprehensive list of the breakfast empanadas light version – 3 pt recipe ingredients that guarantee a delicious and healthy breakfast or brunch:
Empanada Dough
- 1 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1 tbsp olive oil
- 1/3 cup cold water
Empanada Filling
- 2 slices of lean bacon, chopped
- 1/2 cup Egg Beaters egg substitute
- 1/2 cup frozen spinach, thawed and drained
- 1 small onion, finely chopped
- 1 cup shredded hash brown potatoes, pressed dry
- Salt and black pepper
Olive Oil Cooking Spray
This recipe allows you to enjoy savory empanadas without feeling guilty because they are lighter in calories. You can find most ingredients in your local grocery store or farmer’s market. Now that you have gathered the necessary items, it’s time to start cooking!
The Recipe How-To
Now that we have gathered all the recipe ingredients, it’s time to move on to the cooking process. In this section, I will explain to you how to prepare these delicious breakfast empanadas.
Step 1: Prepare The Filling
The first step is to cook the lean bacon in a large saucepan with 1 tablespoon of olive oil and add the diced onion until they’re softened. Then, add the frozen spinach​ and cook for two more minutes. After that, add the shredded hash brown potatoes and cook until golden brown. Once everything is cooked, set aside.
Step 2: Prepare The Dough
In another pan or bowl, prepare the empanada dough by mixing 1 and 1/4 cup of all-purpose flour, a pinch of salt, and 1/4 cup of olive oil​. Mix everything together until you get a smooth consistency. Form a ball and let it rest while you assemble the filling.
Step 3: Assemble The Empanadas
Take a small portion of the dough and roll it out thinly on a floured surface. Cut circles out of the dough using a cookie cutter or glass rim, place about 2 tablespoons of filling mixture in the center of each circle, then fold up so they are sealed tightly.
Step 4: Bake The Empanadas
Preheat your oven to 425 degrees Fahrenheit. Then brush each empanada lightly with egg wash (made from an Egg Beaters egg substitute) using a pastry brush. Bake them in an air fryer or oven at medium heat until golden brown.
Congratulations on preparing some delicious breakfast empanadas! You can now enjoy them fresh from the oven or dip them into your favorite sauce for extra flavor!
Substitutions and Variations
As a chef, I know that everyone has different preferences and dietary restrictions. That’s why I love to offer substitutions and variations for all my recipes, including this Breakfast Empanadas Light Version – 3 Pt Recipe. Here are a few ideas:
– Lean bacon: If you prefer a vegetarian option, you can skip the bacon altogether or replace it with vegan bacon or tempeh bacon.
– Egg Beaters egg substitute: You can use whole eggs instead of Egg Beaters if you prefer. Or, for a vegan version, try using silken tofu blended with nutritional yeast and turmeric powder.
– Frozen spinach: Fresh spinach can be used as well. You can also substitute other leafy greens like kale or collards.
– Shredded hash brown potatoes: Diced sweet potatoes or butternut squash would work well in this recipe too.
– Ground beef: For a chicken empanada, swap out the ground beef for shredded cooked chicken breast. For a vegetarian option, use crumbled tofu or a meat substitute like Beyond Beef or Impossible beef.
– Empanada dough: Instead of making your own dough from scratch, substitute with store-bought biscuit dough or pie crust (use two 9-inch crusts).
– Cheese empanadas: Add shredded cheddar cheese to the filling for cheesy empanadas.
– Baked empanadas: If you don’t have an air fryer, you can still make delicious empanadas by baking them in the oven at 375°F for 20-25 minutes, until golden brown.
By experimenting with different substitutions and variations, you can make this recipe your own and cater to any dietary needs of your friends and family.
Serving and Pairing
As a chef, I have found that breakfast empanadas are perfect as a standalone meal or accompanied by other foods. When served alone, these empanadas light can make for an ideal breakfast-to-go or brunch option, especially if paired with a fresh fruit salad on the side.
If you want to enrich your breakfast empanada experience and enjoy it as a complete meal, I recommend pairing it with some tasty condiments such as salsa, sour cream or guacamole. These Mexican-style sides will give your empanada filling an extra punch and add a deliciously tangy flavor to your light version 3 recipe.
If you are feeling more creative or adventurous, try pairing empanadas light version with beans, salad greens or even avocado toast. The creamy texture of the avocado will blend well with the crispy and flaky crust of your breakfast empanadas, making for an exceptional culinary delight.
For those who prefer more traditional dishes, I suggest serving these breakfast empanadas with a side of unseasoned shredded hash brown potatoes made in the air fryer. The combination will result in a comforting and satisfying meal that can never go wrong.
No matter how you decide to serve them, these breakfast empanadas will leave you satisfied and happy. Their versatility allows them to be enjoyed any time of day – breakfast, lunch, dinner or even as late-night snacks. Embrace the uniqueness of this light version 3 pt recipe, and indulge in the delightful flavors that it has to offer!
Make-Ahead, Storing and Reheating
If you’re looking to make breakfast empanadas ahead of time, there are a few different methods you can use. You can assemble the empanadas up to 24 hours in advance and store them in the refrigerator until you’re ready to bake them. Simply wrap each empanada tightly with plastic wrap or aluminum foil and place them on a baking sheet in the fridge.
Alternatively, you can freeze the assembled empanadas for up to 1 month. To do this, place the unbaked empanadas on a baking sheet lined with parchment paper and freeze for 1-2 hours until solid. Then, transfer the frozen empanadas to an airtight container or freezer bag and store in the freezer until ready to bake.
To reheat your breakfast empanadas, simply place them in a preheated 350°F oven for 10-15 minutes or until heated through. Alternatively, you can reheat them using an air fryer set to 350°F for 5-7 minutes or until crispy and heated through.
If you have leftover cooked breakfast empanadas, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, wrap each empanada with a damp paper towel and microwave for 30-60 seconds or until warmed through.
No matter which method you choose, your breakfast empanadas are sure to be a delicious and convenient meal option that will keep you fueled throughout the day!
Tips for Perfect Results
When it comes to preparing empanadas, there are some tips that can help you achieve the best results. As a chef who has been creating various types of empanadas for many years, I have learned some tricks along the way that will make your breakfast empanadas light turn out perfect every time.
To start, in this recipe version, we use lean bacon and Egg Beaters egg substitute instead of regular bacon and whole eggs. That’s because these ingredients contain fewer calories and less fat while still giving you a delicious taste.
Another tip is to make sure that the frozen spinach is well-drained before incorporating it into the filling. Excess moisture can cause the dough to become soggy, so it is essential to remove as much water as possible from the spinach.
When making the filling mixture with shredded hash brown potatoes, onion, and chorizo, make sure that everything is finely chopped and evenly distributed. This will ensure that each bite has a consistent taste and texture.
It is also important to preheat your oven or air fryer before baking your breakfast empanadas light. By doing so, you ensure that they cook evenly at the right temperature for your desired doneness.
For those who wish to skip making their dough but want a healthier alternative than store-bought pie crusts, biscuit dough can work just as well!
Lastly, don’t forget about the power of cheese! Sprinkle some on top before baking or put some in as an ingredient in your empanada filling. Whether it be cheddar or queso fresco, cheese’s melting properties add an additional layer of flavor onto your breakfast empanadas light- turning out perfectly toasted with droplets of melted goodness on top.
These tips are simple ways to elevate your breakfast empanadas light experience without compromising on healthiness. With these small adjustments made in preparation and cooking time, your taste buds will not only delight in the deliciousness of your breakfast empanadas but also in your thoughtfulness towards living a healthier lifestyle.
Bottom Line
In conclusion, these breakfast empanadas are a perfect fit for those who want to indulge in a delicious and filling breakfast without the added guilt. The light version recipe with only 3 Pt ensures that you can start your day off on the right foot without feeling weighed down or bloated. These breakfast empanadas are easy to make and can be customized to fit your taste buds. From using lean bacon to beef or vegetarian filling, and even making them in an air fryer or baked, the possibilities are endless.
Not only are these breakfast empanadas a great option for breakfast but they work well for brunch or as an appetizer for a party. Plus, you can make them ahead of time, store them in the refrigerator and reheat them when needed. It’s a win-win situation.
So what are you waiting for? Try out this recipe today and enjoy the savory, scrumptious flavor of a Brazilian-American fusion breakfast empanada. Trust me; your taste buds will be thanking you!
Breakfast Empanadas (Light Version - 3 Pt) Recipe
Ingredients
- 1 small onion, chopped
- 1 tablespoon olive oil
- 1 cup shredded hash brown potatoes, thawed
- 1 cup frozen spinach, chopped thawed and squeezed dry
- 1 1/4 cups Egg Beaters egg substitute
- 2 slices lean bacon, browned crisp and crumbled
- 8 refrigerated reduced-fat buttermilk biscuits, jumbo flaky variety
- 8 pieces Laughing Cow light garlic and herb cheese
Instructions
- Preheat oven to 375°F.
- Saute onion in oil in a non-stick skillet over medium heat until the onion is soft.
- Add hashbrowns and spinach, saute until all the moisture is gone and the potatoes start to brown. Move to a large mixing bowl.
- Spray the non-stick skillet with butter flavored spray and heat over medium heat; add egg beaters and cook without stirring until eggs begin to set on bottom. Draw spatula across bottom of skillet to form large curds. Continue cooking until eggs are slightly thickened but still moist. (Do NOT stir constantly).
- Remove from heat and let cool, add to mixing bowl. Add bacon to bowl and stir well.
- Separate each biscuit to form a total of 16. Biscuits should be separated using the layers and be as close to even as possible. Flatten each biscuit into about a 5 inch circle.
- Spread cheese evenly over the tops of dough circles, leaving a 1/2 inch border around the edges.
- Top evenly with egg mixture.
- Fold dough circles in half over mixture, pinching edges to seal.
- Place 2 inches apart in a 15 x 10 jelly roll pan coated with Pam.
- Press sealed edges with the tines of a fork.
- Bake at 375°F 14-16 minutes until golden brown.
- Remove empanadas with a spatula onto a wire rack.
- Serve warm.
- To freeze: After baking allow empanadas to cool fulling. Place into a zip-top bag and freeze.
- To serve: From frozen, wrap empanada with a paper towel. Place on a microwave safe plate and microwave on 50% power 1-2 minutes or until the empanada is heated all the way through.
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Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.