Yield
Makes 4 servings (serving size: 2 empanadas)

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Stir together first 4 ingredients in a medium bowl until blended; stir in cheese.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Ratings & Reviews

NotJuliaChild's Review

ashleyshannon
January 01, 2013
N/A

Criggs's Review

Criggs
June 15, 2011
A little fattier than we normally eat but it was worth the splurge!

ashleyshannon's Review

NotJuliaChild
February 25, 2010
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 you’re 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!