Breakfast Empanada Casserole #SundaySupper
Simply Healthy Family
Simply Healthy Family

Breakfast Empanada Casserole #SundaySupper
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Ingredients

  • 45 MINUTES
  • 60 MIN
  • 2 1/4 cups gluten free flour mix such as Bob's Red Mill
  • 1 1/2 teaspoon salt
  • 1 stick (1/2 cup) cold unsalted butter, cut into 1/2 inch cubes
  • 1 large Nest
  • Fresh Organic, Free Range egg
  • 1/3 cup ice water
  • 1 tablespoon distilled white vinegar
  • Fresh Organic, free range eggs
  • 1 cup baby spinach, chopped
  • pinch of salt and pepper
  • 1 tablespoon real butter or extra virgin olive oil
  • 2 zucchini, diced
  • 1 red bell pepper, diced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • pinch of salt
  • 1 can chopped green chilies (I also use roasted Poblano peppers, diced)
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 cup Pepper Jack cheese, shredded (or Oaxaca cheese)
  • 1 cup Cotija cheese, crumbled
  • 1 tablespoon butter for preparing casserole dish

Instructions

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