Breakfast Empanadas with Scrambled Eggs, Ham, and Cheese

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large skillet, melt butter over medium heat. Whisk eggs, milk, salt, pepper, and smoked paprika in a bowl until well combined.

Pour the egg mixture into the skillet and cook, stirring occasionally, until the eggs are set but still slightly moist. Remove from heat.

Stir in the diced ham and shredded cheese into the scrambled eggs.

Place a spoonful of the egg mixture (about 2-3 tablespoons) in the center of each empanada dough disc. Do not overfill.

Fold the empanada dough over to form a half-moon shape. Seal the edges by pressing with a fork.

Brush each empanada with the egg wash.

Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

Let cool slightly before serving.