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    You are in: Home / Recipes / Bacon and Egg Empanadas Recipe
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    Bacon and Egg Empanadas

    Bacon and Egg Empanadas. Photo by Pam-I-Am

    1/6 Photos of Bacon and Egg Empanadas

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    kzbhansen's Note:

    This recipe is different than empanadas I have seen here. This can also be made ahead of time and reheated later. *OAMC*

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    Serves: 8



    Units: US | Metric


    1. 1
      Preheat oven to 375.
    2. 2
      Stir together the first 4 ingredients in a medium bowl until blended; stir in cheese.
    3. 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 spatula across bottom of skillet to form large curds. Continue cooking until eggs are slightly thickened but still moist. (Do NOT stir constantly).
    4. 4
      Remove from heat and let cool.
    5. 5
      Flatten each bisquit into about a 5 inch circle.
    6. 6
      Spread cream cheese mixture evenly over the tops of dough circles, leaving a 1/2 inch border around the edges.
    7. 7
      Top evenly with eggs and bacon.
    8. 8
      Fold dough circles in half over mixture, pinching edges to seal.
    9. 9
      Place 2 inches apart in a 15 x 10 jelly roll pan coated with pam.
    10. 10
      Brush top of doughs evenly with egg white.
    11. 11
      Press sealed edges with the tines of a fork.
    12. 12
      Sprinkle with sesame seeds.
    13. 13
      Bake at 375 14-16 minutes until golden brown.
    14. 14
      Remove empanadas with a spatula onto a wire rack.
    15. 15
      Serve Warm.
    16. 16
      Leftovers store in a ziplock bag after completely cooled.
    17. 17
      To reheat wrap in paper towel and microwave at 50% power for 1-2 minutes.
    18. 18
      *These are good for OAMC*.

    Ratings & Reviews:

    • on July 15, 2009


      Delicious! Since I'm not really a morning person and don't like to spend a lot of time making breakfast in the morning, I just made these for dinner and leftovers for breakfast tomorrow :) I did try to reduce some of the cals/fat so I used 4 ounces of reduced fat cream cheese, 1/4 tsp of seasoning salt, omitted the cheddar cheese, used 3 whole eggs, 2 egg whites and I used cooking spray instead of butter for the eggs. Didn't cut out any flavor, whatsoever. Thanks for posting, will make them again!

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    • on May 07, 2010


      Loved these! I used Southern Buttermilk Biscuits for the crust and got six biscuits. I only used 4 eggs and 3 oz. onion and chive cream cheese. 30 sec. in the microwave on high this morning and they were perfect.

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    • on April 19, 2011


      These were very good and easy to make. They turned out beautiful enough to serve to company! I didn't really taste the cream cheese mixture, but maybe it was there to make them more moist inside or maybe I didn't spread it thick enough, but I plan to make these MANY times and put them in my cookbook :). These would be great to make ahead and take camping also. Thank you for a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (26)


    Nutritional Facts for Bacon and Egg Empanadas

    Serving Size: 1 (103 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 303.5
    Calories from Fat 210
    Total Fat 23.4 g
    Saturated Fat 11.0 g
    Cholesterol 162.9 mg
    Sodium 529.2 mg
    Total Carbohydrate 12.5 g
    Dietary Fiber 0.2 g
    Sugars 2.8 g
    Protein 10.6 g

    The following items or measurements are not included:

    seasoning salt

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