The winter weather is officially upon us which is usually when I start overstocking the fridge and pantry just in case the weather gets bad and I can't make it to the store. Two weeks ago was the first of school delays and closings due to ice and snow. The only good thing I find about this kind of weather is that it gives me an opportunity to make a "Big Breakfast," which I happened to have all ingredients on hand on this particular morning. The empanadas were heavenly. Filled with the creaminess from the cheese mixture, scrambled eggs, and crispy bacon. Oh I need to make these again...and soon! The great thing about this recipe is you can use whatever you have on hand in order to create. Switch out the bacon for sausage or create a vegetable empanada. For those that might not have as much time in the morning, but still want to recreate this dish, try rolling out the biscuits the night before, as this was the most time consuming part. You could also mix up the cheese mixture and cook your bacon the night before, just make sure to store everything accordingly.
Breakfast EmpanadasPrinter Friendly Version
6 oz Cream cheese, softened
1 1/2 tablespoons minced fresh parsley or 1 1/2 teaspoons dried parsley flakes
3/4 teaspoon salt
1/4 teaspoon black pepper
2/3 cup shredded cheddar cheese
2 tablespoons butter
5 large eggs, beaten
1 (17.3 oz) can refrigerated jumbo flaky biscuits
8 bacon slices, cooked and crumbled
1 egg white, lightly beaten
Preheat oven to 375.
In a medium bowl, stir together cream cheese, parsley, salt and pepper 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 a 1/2 inch border around edges. Top evenly with scrambled eggs and bacon.
Fold dough circles in half over mixture, pinching edges to seal; place 2 inches apart on a jellyroll pan or cookie sheet, coated with cooking spray. Brush tops evenly with egg white and press sealed edges with tins of a fork.
Bake for 14 to 16 minutes or until golden brown. Serve warm.