Puff Pastry Breakfast Chimichanga Rolls for #EBeggs #yourbestrecipe Contest + a Prize Pack Giveaway

May is National Egg Month, celebrating eggs...one of the most versatile foods that I know of! Do you have a fabulous original recipe in your repertoire that features eggs? If so, then I've got great news to share with you today! You can now go visit the Eggland’s Best website to enter their 2014 Eggland’s Best Recipe Contest. They'll accept original recipes containing at least TWO Eggland's Best eggs via their website between now and July 31st. One lucky Grand Prize winner will receive a $10,000 cash prize and a year's supply of EB eggs. In addition, category winners will receive a cash prize of $1,000 and a six-month supply of EB eggs. This year, Eggland’s Best is adding two new cash prize awards to their contest: the Kid Friendly Award and the Fan Favorite Award! Not all eggs are created the same! Eggland’s Best eggs are superior in nutrition, taste, and freshness. May is National Egg Month, celebrating one of the most versatile ingredients in your kitchen -- eggs! By choosing Eggland’s Best eggs over ordinary eggs, you're getting an egg that is fresher, tastes better, and contains more vitamins and nutrients. Did you know the majority of vitamins and nutrients of an egg are found in the yolk? Compared to ordinary eggs, EB eggs have:

o   Four times more vitamin D

o   More than double the omega-3s

o   Ten times more vitamin E

o   25% less saturated fat

Eggland's Best eggs are the brand that I use most often in my recipes, so I can vouch that they cook up great and have a fantastic taste! For my original contest entry, I'm sharing a fabulous dish that works equally well as a weeknight breakfast-for-dinner entree or a leisurely weekend brunch. My Puff Pastry Breakfast Chimichanga Rolls feature all my favorite Tex-Mex flavors in a savory handheld pocket. They're a snap to make, and they cook up flaky and golden brown. 

Puff Pastry Breakfast Chimichanga Rolls

a Weekend Gourmet Original

Ingredients:

• 1 sheet puff pastry, thawed

• 4 Eggland’s Best large eggs

• 1 tbs. butter

• Salt & pepper to taste

• 4 ounces cooked, crumbled Mexican chorizo

• 3/4 cup canned refried black beans

• 3/4 cup prepared pico de gallo

• 1/4 cup frozen corn

• 1/2 large avocado, diced small

• 3/4 cup shredded four-cheese Mexican blend

• Garlic salt and chili powder

Instructions:

Step 1: Melt the butter in a large non-stick skillet over medium heat. Beat the eggs and season with salt & pepper. Scramble the eggs and set aside. Cook the chorizo in a medium non-stick skillet over medium heat, breaking into crumbles as it cooks. Set aside to cool.

Step 2: Combine the pico de gallo, corn, and diced avocado in a small bowl to make a chunky corn-avocado salsa. Preheat oven to 425. Top a large rimmed baking sheet with parchment. Cut the thawed puff pastry into four squares and arrange on top of the parchment.

Step 3: Spread each puff pastry square with one-fourth of the refried black beans. Then top with one-fourth of the scrambled eggs, chorizo, and cheese along the right side of each square. Top with one spoonful of the corn-avocado salsa. 

Step 4: Carefully roll the puff pastry squares into a tight log, making sure the filling stays inside. Sprinkle the tops with salt and chili powder.Bake until golden-brown, approximately 15 minutes. Let cool for 5 minutes, then cut in half with a serrated knife to show off the gorgeous filling inside!

Additional Notes:

(1) To make this dish veg-friendly, substitute soy chorizo.

(2) This dish is easily doubled if you have a crowd on hand.

(3) I served the sliced Puff Pastry Breakfast Chimichanga Rolls on a serving platter with the remaining corn-avocado salsa and ranch dressing on the side. I loved drizzling them

with a bit of the ranch and sprinkling more salsa on top like pretty confetti!

I totally loved these portable breakfast rolls! Stuffed inside flaky puff pastry is layers of fluffy scramble eggs, spicy chorizo and salsa, gooey melted cheese, and smoky refried beans. Add it all up, and you've got a winner of a dish...at least, I'm hoping that this dish will be a contest winner! Speaking of winner...Eggland's Best is offering a prize pack to help one lucky reader purchase ingredients to create their original recipe entry. The winner will receive TWO coupons for a free carton of Eggland's Best eggs and a $25 Visa gift card! Follow the instructions below to enter. I'll accept entries until Friday, May 9th, and the winner will be notified via e-mail this weekend. Good luck!
a Rafflecopter giveaway

Disclosure: The Eggland’s Best coupons, information, and two gift cards have been provided by Eggland’s Best.

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