Tex-Mex Breakfast Turnovers
A savory breakfast treat with scrambled eggs, onions, peppers, corn, salsa, and cheese, folded up in a savory pie crust.
Ingredients
- 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
Instructions
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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.
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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.
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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.
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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.
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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.