Ingredients
-
6
-
1
-
3/4
-
1/4
-
2/3
-
2
-
5
-
1
-
8
-
1
-
-
-
-
-
Directions
Bacon and Egg Empanadas,This recipe is different than empanadas I have seen here. This can also be made ahead of time and reheated later. *OAMC*,Can these Empanadas be made gluten free. I don’t think that pre-made refrigerated flaky biscuits are available gluten free.,Can you use mascarpone cheese instead of cream cheese
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 375. |
|
2
Done
|
Stir Together the First 4 Ingredients in a Medium Bowl Until Blended; Stir in Cheese. |
|
3
Done
|
Melt Butter in a 9 Inch Skillet Over Medium Heat; Add Eggs and Cook Without Stirring Until Eggs Begin to Set on Bottom. Draw Spatula Across Bottom of Skillet to Form Large Curds. Continue Cooking Until Eggs Are Slightly Thickened but Still Moist. (do not Stir Constantly). |
|
4
Done
|
Remove from Heat and Let Cool. |
|
5
Done
|
Flatten Each Bisquit Into About a 5 Inch Circle. |
|
6
Done
|
Spread Cream Cheese Mixture Evenly Over the Tops of Dough Circles, Leaving a 1/2 Inch Border Around the Edges. |
|
7
Done
|
Top Evenly With Eggs and Bacon. |
|
8
Done
|
Fold Dough Circles in Half Over Mixture, Pinching Edges to Seal. |
|
9
Done
|
Place 2 Inches Apart in a 15 X 10 Jelly Roll Pan Coated With Pam. |
|
10
Done
|
Brush Top of Doughs Evenly With Egg White. |
