If you’re stuck in a breakfast rut, these Tex-Mex Breakfast Turnovers will give you a great new start to the day. They’re made with eggs, peppers, corn, salsa, and cheese. These turnovers are savory – not sweet – but they have just enough of a “zing” to wake you up.
We made these breakfast turnovers using Wick’s Pies dough circles for a Wick’s Pies blogger contest. Wick’s Pies sells pies and pie dough, along with glazes and more. You can generally find them in your grocery’s freezer section.
Wick’s Pies Origins
Before we get to the turnovers, we need to digress about Wick’s Pies for a moment because they have one of the most intriguing origin stories we’ve ever heard.
So one day in 1944, Duane “Wick” Wickersham was making a delivery to a local factory in Winchester, IN, and arrived to find a commotion. Apparently an employee had spent his lunch hour at the pub and returned intoxicated. In his impaired state, the employee had caused an accident that shut down production.
Wick overheard the plant managers complaining about how often their employees were getting intoxicated during their lunch hour, and Wick suggested that they open a café inside the facility so employees would stay for lunch.
A week later, the owners of the factory called Wick and asked if he would like to open such an establishment. After a successful first year, he sold his café to the factory and then started The Rainbow Restaurant in downtown Winchester.
That’s where, using his grandmother’s recipes, he became famous for his pies.
So the lesson (we think?) of the story is… Always look for that creative solution.
A Not-Too-Sweet Breakfast
We came up with these Tex-Mex Breakfast Turnovers because we wanted to create a truly delicious breakfast treat that was not sweet. (It sounds hard to believe, but the teenagers in our house do not really like “sweet” breakfasts.)
The Wick’s Pies 9″ dough circles form the basis of these turnovers. We filled them with scrambled eggs, onions, peppers, corn, salsa, and cheese. Then we folded them over and crimped the edges it to seal it all together.
After baking them to a perfect golden brown, the pie crusts are soft and flaky, and just right for a breakfast pastry.
One more thing: By the time you fill them up – they are 9″ dough circles, after all – they are pretty big. So to serve them, we cut them in half. (Although who’s to say a teenager wouldn’t want two?)
Tex-Mex Breakfast Turnovers Recipe
Tex-Mex Breakfast Turnovers
A savory breakfast treat with scrambled eggs, onions, peppers, corn, salsa, and cheese, folded up in a savory pie crust.
- 2 tbsp olive oil
- 1/2 cup corn kernels (if using frozen kernels, add the corn to the pan first and cook for 2-3 minutes before adding other vegetables)
- 1/2 large red bell pepper, seeded and finely chopped
- 1/2 large green bell pepper, seeded and finely chopped
- 1 Fresno chile pepper, cored, seeded, and finely chopped
- 1/2 yellow onion, peeled and finely chopped
- 5 eggs
- 1 egg white
- 3 Wick's Pies 9" pie dough circles
- 1/2 cup chunky salsa (drained if watery)
- 1 cup shredded Mexican cheese blend
- 1 egg yolk
Heat the olive oil over medium-high heat in a large saucepan. Add the corn kernels (if you are using frozen corn, you will want to cook the corn for 2-3 minutes before adding the other vegetables). Then add the peppers and onion and saute for 3 to 4 minutes, or until soft.
In a small bowl, whisk together the 5 eggs and 1 egg white. Pour the egg mixture into the saucepan and stir for 3-4 minutes until eggs are cooked to desired firmness. Set the mixture aside.
On a large floured cutting board, lay out one dough circle. Using a rolling pin, roll it out so it stretches just a little bit. Scoop 1/3 of the egg/vegetable mixture onto half of the circle. Then top that mixture with 1/3 of the salsa and 1/3 of the cheese. Moisten the edges of the circle and fold the dough circle over, pressing the edges together. Crimp the edges with a fork and trim if necessary.
In a small bowl, mix together the egg yolk and 1/4 tsp. water. Using a pastry brush, brush the top of the turnover with the egg yolk mixture.
Repeat the filling, sealing, and brushing with the remaining two dough circles. Place the turnovers on a large cookie sheet and bake at 350 degrees F. for 30 minutes. Cut the turnovers in half and serve immediately.
Making Tex-Mex Breakfast Turnovers
A few key things to remember when you are making these turnovers:
One, if you use frozen corn, cook the corn first for 2-3 minutes before adding the other vegetables.
Two, the dough is delicate so don’t fill it too full.
Three, it really helps if you drain the salsa in a strainer just to get most of the watery parts out. You should be left with just the chunks.
Four, make sure you poke a few holes in the turnover before you put them in the oven.
Five, do you like how we avoided wasting an egg? We use one egg yolk for the egg brush, and the remaining egg white just goes in with the scrambled eggs. No one will know the difference. Enjoy!
P.P.S.: Looking for another savory breakfast? Try our “Ray of Sunshine” Breakfast Noodles.
Blogger disclosure: Wick’s Pies sent us pie dough circles to enter a blogger contest. We did not receive any compensation for this post. All opinions expressed are our own.