Breakfast Empanada Casserole #SundaySupper

I think I’m going to go with GiGi. I think I can handle being called GiGi.

sigh.

Yeah, yeah, I know, it’s a blessing right? However, I’m currently at the “It could be a lot worse.” phase and working my way up to the “It’s a blessing” phase. Point and case, my son and his (very) pregnant girlfriend have only know each other for a (very) short time. Very short. Aaaand, he didn’t even tell us until she was almost 5 months along, and by the way it’s a boy, and by the way this is what we’re naming him.  Aaaaaaaaand…. my husband and I had only met her once at that point, a few weeks before Christmas! “I’m sorry, what was her name again?” was all I could spit out after I popped my eyeballs back into my head and picked my jaw up off of the floor.

This week, Sunday Supper is bringing you all of their favorite, local dishes from all across the Globe! I grew up in South West Arizona where Mexican food is pretty much a staple. Not only do we have enchiladas, tacos and Spanish rice on most days but you can typically find Pozole and Chile Verde on the table for Thanksgiving alongside the Turkey. We put salsa or hot sauce on EVERYTHING from our scrambled eggs to pasta and a pinch of cayenne can be found in our peanut butter jar and on cottage cheese with fruit.

TIME        45 MINUTES PREP AND COOK +  60 MIN CHILL              SERVES        6

BREAKFAST EMPANADA CASSEROLE

FOR THE DOUGH  (epicurious’ recipe, altered to be gluten free)

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 egg
1/3 cup ice water
1 tablespoon distilled white vinegar
PREPARATION

1. Sift flour with salt into a large bowl and blend in butter with a spatula or a pastry blender until mixture resembles coarse meal with some small butter lumps.

1. Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated.

1. Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.

FOR THE FILLING

5 large, 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

PUTTING IT ALL TOGETHER

Pre heat oven to 380F. Grease a 8×10 casserole dish with butter, set aside.

In a skillet over medium-high heat, saute onion for 5 minutes. Add garlic, saute another 2 minutes. Using a spatula, remove from skillet into a large bowl and set aside. Saute red bell pepper and zucchini with chili powder and cumin and pinch of salt for 5 minutes until browned, add green chilies and toss to heat through. Add mixture to bowl with onions.

Using the same skillet, add a bit more butter and cook eggs for 3-4 minutes stirring with spatula to combine until cooked through, sprinkle with salt and pepper. Right before the eggs are set, add chopped spinach and toss to combine and let spinach wilt. Remove from skillet into bowl with other vegetables.

Meanwhile, remove chilled dough from refrigerator. On a clean surface dusted with flour or corn meal, divide dough into two equal parts. Using a rolling pin, roll them out to the shape of your casserole dish. Place one rolled piece of dough on the bottom of greased dish. Pour the vegetable mixture over the dough. Sprinkle evenly with both cheeses. Cover with the second piece of dough.

Bake, uncovered for 25-30 minutes until crust is golden brown. Remove from oven and let cool for a few minutes before serving.

Serve with your favorite salsa, we like salsa verde with this!

WHAT CUISINE IS POPULAR WHERE YOU LIVE OR GREW UP?

WHAT IS YOUR FAVORITE LOCAL DISH?

Appetizers:

• Crispy Salmon Bites with Homemade Tartar Sauce by Pine Needles In My Salad
• Loaded Tex-Mex Chile con Queso by The Weekend Gourmet
• New England Style Stuffed Clams by Caroline’s Cooking

Beverages:

• Brandy Old Fashioned by Curious Cuisiniere
• Wine Pairing Recommendations For #SundaySupper Regional Specialties by ENOFYLZ Wine Blog

Breakfast:

• Orange Rolls by Cosmopolitan Cornbread
• Vegetarian Breakfast Empanadas by Simply Healthy Family

Salads:

• Pittsburgh Steak and Fries Salad by Seduction in the Kitchen
• Ranch Dressing by My Imperfect Kitchen
• Tupelo Honey Key Lime Vinaigrette by Family Around the Table

Sauces:

• Alabama White Barbecue Sauce by Cookin’ Mimi

Side Dishes:

• Delaware Crabs by Delaware Girl Eats
• JoJo Potatoes by A Mind Full Mom
• Long Beans with Coconut by Food Lust People Love
• Old Bay Cauli-Tots by Cupcakes & Kale Chips
• Southern Collard Greens by Magnolia Days

Soups:

• Mohawk Corn Soup by kimchi MOM
• Steve’s Famous Maryland Crab Soup by Monica’s Table

Main Dish:

• Amish Chicken and Dumplings by Palatable Pastime
• Boiled Lobster with Drawn Butter by Taste And See
• Bison Steaks with Cranberry Chimichurri by Tramplingrose
• California Beer Steamed Shrimp by Nosh My Way
• California Roll Poke Salad by Brunch-n-Bites
• Cali Inspired Fish Tacos by Sew You Think You Can Cook
• Cheesy Tex Mex Enchiladas by The TipToe Fairy
• Cola Marinated Steak Tips by Hardly a Goddess
• Corn and Bacon Chowder by Moore or Less Cooking
• Crab-Stuffed Artichokes with Spicy Aioli by Culinary Adventures with Camilla
• Deep Fried Pizza Roll by Grumpy’s Honeybunch
• Halal Cart-Style Chicken and Rice with White Sauce by The Texan New Yorker
• Hatch Chili Pepper Jack Burger by Fearless Dining
• Hattie B’s Hot Chicken by Fantastical Sharing of Recipes
• Homemade Quebec Maple Baked Beans by She Loves Biscotti
• How to Make Vegetable Lumpia by Asian In America
• Italian Hot Dog by Simple and Savory
• Michigan Pasties by The Chef Next Door
• Mom’s City Chicken by My Life Cookbook
• North Carolina BBQ with Cole Slaw and Hush Puppies by The Freshman Cook
• Philly Cheesesteak Calzones by Baking Sense
• Polish Boy Sandwich by Renee’s Kitchen Adventures
• Shrimp Scampi by My World Simplified
• Spicy Salmon for Tacos by Hey What’s for Dinner Mom?
• Tex-Mex Slowcooker Chicken and Beef Fajitas by Meal Planning Magic
• Wet Burritos by Wholistic Woman

Desserts:

• Angel Food Cupcakes by Cooking With Carlee
• Austrian Mohnnudeln (Poppy Seed Noodles) by The Bread She Bakes
• Butter Tarts – A Canadian Tradition by Red Cottage Chronicles
• Carob Cherry Crumb Bars by Pies and Plots
• Florida Key Lime Cream Pie by The Crumby Cupcake
• Fried Biscuits by Angels Home Sweet Homestead
• Gooey Butter Cake from Saint Louie! by Our Good Life
• Homemade Butterscotch Krimpets by The Redhead Baker
• Peanut Pie by Feeding Big and more
• San Jose Burnt Almond Cake by Eat, Drink and be Tracy
• Shoofly Pie by Cindy’s Recipes and Writings
• Spanish Bar Cake by Get the Good Stuff!
• Sugar Cream Pie by That Skinny Chick Can Bake

Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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