These breakfast empanadas are one of my family's favorites. I freeze them to enjoy at a later date. If you prefer a spicy filling, you can add chopped jalapeños when cooking the eggs.

Ingredients

• 1/2 pound fresh chorizo or bulk pork sausage
• 9 large eggs, divided use
• 2 cups frozen shredded hash brown potatoes
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded sharp cheddar cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon garlic powder
• 3 packages (14 ounces each) frozen empanada dough disks, thawed
• oil for deep-fat frying
• optional: salsa verde, sour cream and sliced avocado

Directions

1. In a large skillet, cook chorizo over medium heat until cooked through, 6-8 minutes, breaking into crumbles; drain. Set aside. Return pan to stove.
2. In a large bowl, whisk 8 eggs. Add to skillet; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Transfer to a large bowl. Stir in chorizo, hash browns, cheeses, salt, pepper and garlic powder.
3. Beat remaining egg; brush over edges of dough disks. Place 3 tablespoons filling on 1 side of each disk. Fold dough over filling. Pinch edges and press to seal. Refrigerate for 30 minutes.
4. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry empanadas, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels. If desired, sprinkle with additional salt. Serve with salsa verde, sour cream and avocado if desired.