I think my family has perfected this recipe! It takes a little while to make, but they are the perfect on-the-go breakfast or even a fast snack or dinner! First, I use sausage, not bacon. And, I use whole wheat biscuits instead of the flakey butter biscuits. Also, I cut way back on the amount of cream cheese used. You only need enough to help everything stick together. Otherwise, the flavor can be too strong. And, here is a tip for folding the biscuits over the content - set them upright like a taco, and seal it that way. It allows you to stretch the dough more, making it easier to seal the empanada. Next, if youâre like me and want to eat your homemade empanadas throughout the week, let them completely cool on a wire rack after they fully baked. Then, wrap them well in wax paper and put them all in a ziplock bag. Put the bag in the freezer and you're good to go. When you want one, just pop it in the microwave for about 1 min and 15 seconds, or a toaster oven, and you're out the door with breakfast in hand. One easily holds me over to lunch, and I usually double the recipe so I have enough for about two weeks. Great recipe - I highly recommend it!
Bacon 'n' Egg Breakfast Empanadas
ashleyshannon Posted: 02/25/10
Criggs Posted: 06/15/11
A little fattier than we normally eat but it was worth the splurge!