Stir together the first 4 ingredients in a medium bowl 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 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 bisquit into about a 5 inch circle.
Spread cream cheese mixture evenly over the tops of dough circles, leaving a 1/2 inch border around the edges.
Top evenly with eggs and bacon.
Fold dough circles in half over mixture, pinching edges to seal.
Place 2 inches apart in a 15 x 10 jelly roll pan coated with pam.
Brush top of doughs evenly with egg white.
Press sealed edges with the tines of a fork.
Sprinkle with sesame seeds.
Bake at 375 14-16 minutes until golden brown.
Remove empanadas with a spatula onto a wire rack.
Leftovers store in a ziplock bag after completely cooled, then place in the refridgerator.
To reheat wrap in paper towel and microwave at 50% power for 1-2 minutes.