Rib Eye Breakfast Empanadas
Calories:
Ingredients
For The Ribeye Empanadas
- 2 cups Rib eye, leftover (cut into small chunks)
- 10 eggs, whisked
- 3 Tbsp Rotel®
- ¼ cup green onions, sliced
- 1 tsp garlic salt
- ½ tsp pepper
- ¼ tsp red pepper flakes
- 1 cup mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- 2 boxes Pillsbury™ Refrigerated Pie Crust
For The Egg Wash
- 1 egg
- 1 Tbsp water
Instructions
- Using a large skillet over medium high heat, add rib eye, eggs, Rotel®, onion and seasonings, stir.
- Cook until eggs are almost done. Remove from heat and sprinkle both types of cheese over the egg mixture. Stir.
- On a lightly floured surface, roll each pie crust a couple times and using a 4 inch bowl turned upside down, cut out three empanadas. With the remainder crust, roll for one more empanada.
- Using your fingers, lightly add water around the edges to help secure empanadas closed.
- Add a couple spoonfuls of mixture to the center and fold pie crust over, using a fork to secure the edges.
- Place empanadas on a baking sheet.
- In a small bowl, whisk egg with 1 tablespoon of water and brush with the egg wash over the empanada dough.
- Place in the oven and bake at 425° for 15 minutes or until golden brown.
- Remove from oven.
- Optional: top with sour cream, salsa.