Breakfast Empanada Muffins + Auténtico Cheese Society

This is a compensated campaign in collaboration with Latina Bloggers Connect and Cacique

Growing up in a bi-lingual home has always meant a lot to me. Being a new mom and establishing a bi-lingual home has been a challenge. I always thought it was going to be easy but seeing that I have grown up in the US for all my life, English is my first language no matter what anyone says.

In my home, I grew up speaking Spanish in the house and speaking English when we were outside the home. Since I have a Mexican mother and a Chilean father, the accents that come with each of those countries never really crossed paths with me. I have always been told I sound like I come from Puerto Rico, Argentina, or some other Latin-American country. It has been funny.

Since I have parents with two different cultures, I find it exciting and wonder how I will be able to pass this life I learned to my little ones. We sing English and Spanish songs and while I hear English spoken more, since my husband is Anglo, I occasionally hear a Spanish word from my 2-year old. I love it!

What does this have to do with food? Well I love cooking cuisine from both countries and I have to say it might be a quick draw at the recipes I know how to prepare from both countries. Cheese always seems to be the most important ingredient in Mexican food than in Chilean food so it sometimes is easier and quicker to prepare. For vegetarians, Mexican food is, in my opinion, the best option for your lives. :-)

We enjoy breakfast in our home and sometimes it just gets plain boring with the same meals every morning. My husband and I usually alternate giving each other to the title of Breakfast Queen or King because sometimes we alternate making some NEW breakfast dish other than the regular eggs or oatmeal morning.

One morning I decided to use my empanada (turnover) dough to make a open-faced muffin version. I was going breakfast queen so I had to make something tasty, you know? I scrambled eggs, black beans with onions, peppers and some spices and placed them inside the dough in the muffin cups. I then grated some cheese on top and served with salsa. YUM! I always think it is key when adding the cheese. The dough came out nicely cooked with a great crunch and the filling was tasty and very filling.

I was recently introduced to the Auténtico Cheese Society by Cacique. I am VERY familiar with Cacique cheese because they make my authentic meals even more authentic with their line of Hispanic cheeses. If you like Mexican food you probably have NOT tasted the right cheese for the meals the restaurant serves but I think it makes or breaks a dish for me. Don't serve me American white cheese because I will hurt you! Ha! I will give that "authentic" Mexican restaurant a bad review. Anyway....

If you like quesadillas then this brand has the cheese for those perfect quesadilla or enchiladas. Right now there is a fun giveaway on Cacique's Facebook where you could win a coupon or other item to try this product. Even better the first 20,000 members who sign up to the Auténtico Cheese Society will receive a welcome package with $5 in coupons!

Being part of the Auténtico Cheese Society also means the following:

● Every month, 125 members will be randomly selected to win a free cheese coupon

● Monthly members-only newsletter highlights product attributes, usage ideas and recipes for the Cheese of the Month

Serve these muffins with a side of fruit salad and you have a great brunch option for Thanksgiving Day. I even have a few Mexican recipes where you could use queso fresco or cotija cheese for enchiladas. Yum. I am hungry now. Enjoy!

Breakfast Empanada Muffins

by Noelle Kelly

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients (10 muffins (2-4 servings))

A package of Goya empanada dough discs ( found in the freezer section and comes in 10 dough discs)
5 eggs
2 Tablespoons water
2 Tablespoons olive oil
1/2 bell pepper (poblano, yellow or red)
1/2 red onion
1/2 cup mushrooms, chopped
1/2 cup cooked black beans, drained
1/4 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup Cacique Manchego Cheese, shredded (divided)

Instructions

Grease a muffin pan and place one dough disc in each muffin cup. Pat the dough in even folding some of the sides. Set aside.

In a medium bowl, crack the eggs and scramble until combined. Add water, salt and pepper and set aside.

In a non-stick pan, heat olive oil, saute' the onions, peppers, mushrooms for 7 minutes on medium heat and then add egg mixture and cook for 5-7 minutes. Add the black beans and and oregano and cook for another 5 minutes. Add 1/2 cup cheese and mix.

Place 1-2 Tbsp egg mixture in each muffin cup and top with more cheese.

Bake for 20-22 minutes. Cool for 5 minutes and serve with salsa.

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Labels: black beans, breakfast, Cacique cheese, cheese, eggs, empanada dough, Hispanic cheese, Mexican, muffin cups