Ingredients for Breakfast Empanadas Light Version 3 Pt
- 1 medium onion, chopped
- Olive Oil
- Shredded Hash Brown Potatoes
- Frozen Spinach
- Egg Beaters Egg Substitute
- Lean Bacon
- Refrigerated Reduced Fat Buttermilk Biscuits
- Laughing Cow Light Garlic And Herb Cheese
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How to Make Breakfast Empanadas Light Version 3 Pt
- Preheat oven to 375°F (190°C).
- In a non-stick skillet, sauté the chopped onion in olive oil over medium heat until softened (about 5 minutes).
- Add the thawed hash browns and spinach to the skillet. Cook, stirring occasionally, until all moisture has evaporated and the potatoes begin to brown (about 8-10 minutes).
- Transfer the hash brown mixture to a large mixing bowl.
- Spray the same non-stick skillet with butter-flavored cooking spray. Heat over medium heat.
- Pour in the egg beaters and cook, without stirring, until the eggs begin to set on the bottom.
- Use a spatula to gently lift and form large curds in the eggs. Continue cooking until the eggs are slightly thickened but still moist.
- Remove from heat and let cool slightly. Add to the mixing bowl with the hash browns.
- Stir in the crumbled bacon.
- Separate the biscuits into 16 equal pieces.
- Lightly flatten each biscuit into a 5-inch circle.
- Evenly spread the shredded cheese over the biscuit circles, leaving a 1/2-inch border.
- Top with an equal amount of the egg and hash brown mixture.
- Fold the dough circles in half, pinching the edges firmly to seal.
- Place the empanadas 2 inches apart on a 15x10 jelly roll pan coated with cooking spray.
- Press the sealed edges with a fork to crimp.
- Bake for 14-16 minutes, or until golden brown.
- Remove the empanadas with a spatula and place on a wire rack to cool slightly.
- Serve warm. For freezing: Allow empanadas to cool completely. Place in a freezer-safe bag and freeze. To reheat from frozen: Wrap in a damp paper towel and microwave on 50% power for 1-2 minutes, or until heated through.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
4g
Fat
4g
Carbs
3g
