Breakfast Empanadas Light Version 3 Pt Recipe

Name: Breakfast Empanadas Light Version 3 Pt
Prep time: 20 min
Cook time: 44 min
Total time: 64 min
Yield: Serves 1 or more
Ingredients: 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

Craving a delicious and satisfying breakfast that won't derail your healthy eating goals? These lightened-up breakfast empanadas are the perfect solution! Inspired by a popular recipe, this version slashes the fat while maintaining incredible flavor. Each empanada boasts a satisfying filling of fluffy eggs, crispy bacon, savory hash browns, and your choice of veggies (mushrooms, peppers, or spinach suggested). Ready in under an hour, these make a fantastic weekend breakfast or a fun weeknight treat. Only 3 WW points per serving!

Prep Time 20 mins

Cook Time 44 mins

Calories 67.4 kcal

Protein 3g

Rating 4.6 (7 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

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.