Ingredients for Bacon And Egg Empanadas
- 4 ounces cream cheese, softened
- 0 Dried Parsley
- 0 Seasoning Salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons butter
- 5 large eggs
- 1 (12 ounce) can refrigerated flaky biscuits
- 6 slices bacon, cooked crisp and crumbled
- 1 tablespoon egg white, beaten lightly
- 1 tablespoon sesame seeds
- 1/4 cup milk
- 1/4 teaspoon salt
- Cooking spray, as needed
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How to Make Bacon And Egg Empanadas
- Preheat oven to 375°F (190°C).
- In a medium bowl, whisk together 1/4 cup milk, 1 large egg, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir in 1/2 cup shredded cheddar cheese.
- Melt 2 tablespoons butter in a 9-inch skillet over medium heat.
- Add 4 large eggs and cook without stirring until the edges begin to set.
- Gently draw a spatula across the bottom of the skillet to create large curds.
- Continue cooking until the eggs are slightly thickened but still moist. Remove from heat and let cool.
- Flatten each biscuit (about 4-6 depending on size) into a 5-inch circle.
- Spread 1 tablespoon of softened cream cheese mixture evenly over each dough circle, leaving a 1/2-inch border.
- Evenly top with 1/4 of the cooked egg mixture and 2-3 slices of cooked bacon per empanada.
- Fold the dough circles in half over the filling, pinching the edges firmly to seal.
- Place empanadas 2 inches apart on a 15x10 jelly roll pan coated with cooking spray.
- Brush the tops of the dough with 1 tablespoon of egg white, beaten lightly.
- Press the sealed edges with the tines of a fork.
- Sprinkle with 1 tablespoon sesame seeds.
- Bake for 14-16 minutes, or until golden brown.
- Remove empanadas with a spatula and place on a wire rack to cool slightly.
- Serve warm. Leftovers can be stored in a ziplock bag in the refrigerator after cooling completely. Reheat by wrapping in a paper towel and microwaving at 50% power for 1-2 minutes.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
11g
Fat
55g
Carbs
4g
