Season 11 - Breakfast / S11B10
Breakfast Empanadas with Scrambled Eggs and Sofrito
Story
Every Saturday morning, Don Luis’s kitchen comes alive before the sun even thinks about rising. The scent of freshly brewed café and sizzling sofrito fills the air. This was *abuela’s* secret to waking up the whole house—with smell, not sound. 😄 Today, he’s bringing back that tradition with a twist: crispy empanadas filled with fluffy scrambled eggs and homemade sofrito. He hums an old salsa tune while folding each empanada, sealing them with love and a gentle press of a fork. These golden pockets of joy are perfect for mornings when you want something *más especial*. 🌅💛 Time & Nutrition
Ingredients
- 6 empanada discs (store-bought or homemade) 🥟
- 4 large eggs 🥚
- 2 tbsp milk or cream 🥛
- 0.5 tsp salt 🧂
- 0.25 tsp black pepper 🌑
- 1 tbsp olive oil 🫒
- 3 tbsp sofrito (Puerto Rican style) 🍅🧄🌿
- 0.5 cup shredded cheddar or mozzarella cheese 🧀
- Optional: ¼ cup diced cooked ham or bacon 🥓
- 1 egg (beaten for egg wash) 🥄
Instructions
- 1Preheat oven to 375°F (190°C) or heat oil if frying.
- 2In a pan, add olive oil and warm the sofrito for 1–2 minutes. 🍳
- 3Whisk eggs with milk, salt, and pepper. Pour into the pan with sofrito and scramble gently until just cooked.
- 4Let the eggs cool slightly, then mix in the cheese and ham (if using).
- 5Fill each empanada disc with about 2 tablespoons of the egg mixture. Fold and seal edges using a fork.
- 6Brush with egg wash if baking.
- 7Bake for 15–18 minutes until golden, or fry in hot oil until crisp and golden brown.
About the narrator
Don Luis · A character for three generations
Don Luis is the brand character and narrator for this catalog: a warm voice for Puerto Rican family recipes tested by the real creator behind the brand. The project carries three generations of flavor and writes each recipe step by step so any kid can follow it.
Read our mission →