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Bacon and Egg Empanadas
5.0(26)This recipe is different than empanadas I have seen here. This can also be made ahead of time and reheated later. *OAMC*
by kzbhansen·published 2005-07-18
Open original recipeBreakfast
8
8 empanadas, 8 serving(s)
04
Remove from heat and let cool.
05Flatten each bisquit into about a 5 inch circle.06Spread cream cheese mixture evenly over the tops of dough circles, leaving a 1/2 inch border around the edges.07Top evenly with eggs and bacon.08Fold dough circles in half over mixture, pinching edges to seal.09Place 2 inches apart in a 15 x 10 jelly roll pan coated with pam.10Brush top of doughs evenly with egg white.11Press sealed edges with the tines of a fork.12Sprinkle with sesame seeds.13Bake at 375 14-16 minutes until golden brown.14Remove empanadas with a spatula onto a wire rack.15Serve Warm.16Leftovers store in a ziplock bag after completely cooled, then place in the refridgerator.17To reheat wrap in paper towel and microwave at 50% power for 1-2 minutes.18*These are good for OAMC*.