A little fattier than we normally eat but it was worth the splurge!
Bacon 'n' Egg Breakfast Empanadas
- 6 ounces PHILADELPHIA Cream Cheese, softened
- 1 1/2 tablespoons minced fresh parsley or 1 1/2 teaspoons dried parsley flakes
- 3/4 teaspoon seasoned salt
- 1/4 teaspoon black pepper
- 2/3 cup shredded sharp Cheddar cheese
- 2 tablespoons butter
- 5 large eggs, beaten
- 1 (17.3-ounce) can refrigerated jumbo flaky biscuits
- 8 hormel Black Label Bacon Slices, cooked and crumbled
- All Natural PAM Original Cooking Spray
- 1 egg white, lightly beaten
- 1 to 2 teaspoons sesame seeds (optional)
- Assorted fresh fruit (optional)
- Preheat oven to 375°.
- Stir together first 4 ingredients in a medium bowl until blended; stir in cheese.
- Melt butter in a 9-inch skillet over medium heat; add eggs, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are slightly thickened but still moist. (Do not stir constantly.) Remove from heat, and let cool.
- Flatten each biscuit into about a 5-inch circle. Spread cream cheese mixture evenly over tops of dough circles, leaving 1/2-inch border around edge. Top evenly with scrambled eggs and bacon.
- Fold dough circles in half over mixture, pinching edges to seal; place, 2 inches apart, in a 15- x 10-inch jellyroll pan coated with cooking spray. Brush tops evenly with egg white; press sealed edges with tines of a fork. Sprinkle with sesame seeds, if desired.
- Bake at 375° for 14 to 16 minutes or until golden brown. Remove empanadas to wire rack, using a spatula. Serve warm and, if desired, with fresh fruit.
- Note: Store leftover empanadas, completely cooled, in zip-top plastic bags or wrapped in plastic wrap in refrigerator. To reheat, wrap empanadas in paper towels and microwave at MEDIUM (50% power) for 1 to 2 minutes or until thoroughly heated.
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