Breakfast Sopapillas
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.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Sopapilla Dough
- b.In a large bowl, whisk together the all-purpose flour, baking powder, and 0.5 tsp of the salt.
- c.Using a pastry blender or your fingertips, cut in the shortening until the mixture resembles coarse, sandy crumbs.
- d.Gradually pour in the warm water while mixing with a fork until a shaggy dough forms.
- e.Transfer the dough to a lightly floured surface and knead for 3-4 minutes until it becomes smooth and elastic.
- f.Cover the dough ball with a clean kitchen towel or plastic wrap and let it rest for at least 20 minutes. This allows the gluten to relax, making it easier to roll out.
- 2
Step 2
- a.Cook the Savory Filling
- b.While the dough is resting, place a large skillet over medium-high heat. Add the breakfast sausage and cook, breaking it up with a spoon, until it's browned and cooked through, about 5-7 minutes.
- c.Drain off all but 1 teaspoon of the rendered fat from the skillet and set the cooked sausage aside in a bowl.
- d.In a separate medium bowl, whisk together the eggs, milk, the remaining 0.5 tsp of salt, and the black pepper until well combined.
- e.Return the skillet to medium heat. Pour in the egg mixture and cook, stirring gently with a spatula, until the eggs are softly scrambled, about 3-4 minutes.
- f.Remove the skillet from the heat. Fold in the cooked sausage and the shredded cheese until the cheese is just melted. Cover and keep warm.
- 3
Step 3
- a.Fry the Sopapillas
- b.In a heavy-bottomed pot or Dutch oven, pour in the vegetable oil to a depth of 2-3 inches. Heat the oil over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer.
- c.Divide the rested dough into 8 equal portions. On a lightly floured surface, roll one portion into a thin square or circle, about 4-5 inches wide and 1/8-inch thick.
- d.Gently slide the rolled dough into the hot oil. It should puff up dramatically within 10-15 seconds. To help it puff, immediately begin spooning hot oil over the top surface.
- e.Fry for about 30-60 seconds per side, until it's a deep golden brown and fully puffed.
- f.Using tongs, carefully remove the sopapilla from the oil, allowing excess oil to drip off. Place it on a wire rack to drain. Repeat with the remaining dough portions, ensuring the oil returns to 375°F between batches.
- 4
Step 4
- a.Assemble and Serve
- b.Once the sopapillas are cool enough to handle, use a small knife to carefully cut a slit in one side to create a pocket. Be cautious of hot steam escaping.
- c.Generously stuff each sopapilla pocket with the warm sausage and egg filling.
- d.Serve immediately for the best crispy texture. Offer salsa, sour cream, or New Mexican green chile sauce on the side for dipping.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The oil temperature is critical. Use a thermometer for accuracy. If it's too cool, the sopapillas will be greasy; if it's too hot, they will burn before puffing.
- 2Don't overcrowd the pot when frying. Cook one or two at a time to maintain the oil temperature and give them space to puff.
- 3Spoon hot oil over the top of the dough as soon as it hits the oil. This is the secret to getting a big, beautiful, hollow puff.
- 4Keep the unrolled dough portions covered with a damp cloth while you work to prevent them from drying out.
- 5Ensure your filling is not too wet, as excess moisture can make the sopapillas soggy from the inside.
Adapt it for your goals.
Filling
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.
ToppingTopping
Serve with a dollop of sour cream, guacamole, or smother with authentic New Mexican red or green chile sauce for a 'Christmas' style breakfast.
Sweet VersionSweet Version
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.
Why this is on our healthy list.
High in Protein
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.
Source of Key Nutrients
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.
Energy Boosting
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.
Frequently asked questions
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.