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Golden, puffy fried dough pockets stuffed with fluffy scrambled eggs, savory sausage, and melted cheese. A classic Southwestern breakfast that brings a taste of New Mexico to your kitchen table.
Prepare the Sopapilla Dough
Cook the Savory Filling
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Golden, puffy fried dough pockets stuffed with fluffy scrambled eggs, savory sausage, and melted cheese. A classic Southwestern breakfast that brings a taste of New Mexico to your kitchen table.
This southwest recipe takes 45 minutes to prepare and yields 4 servings. At 982.51 calories per serving with 40.75g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
Fry the Sopapillas
Assemble and Serve
Swap the sausage for chorizo, bacon, or diced ham. For a vegetarian version, use a mix of black beans, corn, and sautéed bell peppers with a pinch of cumin.
Serve with a dollop of sour cream, guacamole, or smother with authentic New Mexican red or green chile sauce for a 'Christmas' style breakfast.
For a dessert, omit the savory filling. Serve the plain fried pockets drizzled with honey or dusted with cinnamon sugar, a classic New Mexican treat.
With a generous amount of eggs and sausage, this dish provides a significant protein boost, essential for muscle repair, satiety, and starting the day with sustained energy.
This breakfast offers important nutrients like Vitamin B12 and iron from the sausage and eggs, and calcium from the cheese and milk, supporting nerve function, red blood cell production, and bone health.
The combination of carbohydrates from the dough and fats from the filling provides a dense source of calories, offering a quick and lasting energy boost for a busy morning.
A single serving, which includes two stuffed sopapillas, contains approximately 950-1050 calories. This is an estimate and can vary based on the specific ingredients used, like the type of sausage and the amount of oil absorbed during frying.
Breakfast Sopapillas are a rich and indulgent dish, high in protein and calories. Due to being deep-fried, they are best enjoyed as an occasional treat rather than a daily breakfast.
Yes, you can prepare the dough up to 24 hours in advance. After kneading, wrap it tightly in plastic wrap and store it in the refrigerator. Let it sit at room temperature for about 30 minutes before rolling and frying.
For best results, store the fried sopapillas and the filling in separate airtight containers in the refrigerator for up to 2 days. Reheat the sopapillas in an oven or air fryer at 350°F (175°C) for 5-7 minutes until crisp. Reheat the filling in a microwave or on the stovetop.
The most common reasons are incorrect oil temperature (too low), rolling the dough too thick, or not letting the dough rest long enough. Ensure your oil is at 375°F (190°C) and the dough is rolled to about 1/8-inch thickness.
Baking will not produce the characteristic light, airy, and hollow pocket of a traditional sopapilla. The result will be more like a dense, savory biscuit. Frying is essential for the classic texture.