Categories: Breakfast, Eggs, Hot Sandwich
Ingredients
- 6 ounces cream cheese, softened
- 1 teaspoon dried parsley
- 3/4 teaspoon seasoning salt
- 1/4 teaspoon pepper
- 2/3 cup sharp cheddar cheese, shredded
- 2 tablespoons butter
- 5 eggs, beaten
- 1 (7 1/3 ounce) can refrigerated jumbo flakey biscuits
- 8 slices bacon, cooked and crumbled
- 1 egg white, slightly beaten
- 1 -2 teaspoon sesame seed (optional)
Directions
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eheat oven to 375.
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Stir together the first 4 ingredients in a medium bowl until blended; stir in cheese.
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Melt butter in a 9 inch skillet over medium heat; add eggs and cook without stirring until eggs begin to set on bottom.
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Draw spatula across bottom of skillet to form large curds.
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Continue cooking until eggs are slightly thickened but still moist. (Do NOT stir constantly).
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Remove from heat and let cool.
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Flatten each bisquit into about a 5 inch circle.
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Spread cream cheese mixture evenly over the tops of dough circles, leaving a 1/2 inch border around the edges.
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Top evenly with eggs and bacon.
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Fold dough circles in half over mixture, pinching edges to seal.
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Place 2 inches apart in a 15 × 10 jelly roll pan coated with pam.
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Brush top of doughs evenly with egg white. Press sealed edges with the tines of a fork. Sprinkle with sesame seeds.
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Bake at 375 14-16 minutes until golden brown.
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Remove empanadas with a spatula onto a wire rack.
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Serve Warm.
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Leftovers store in a ziplock bag after completely cooled.
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To reheat wrap in paper towel and microwave at 50% power for 1-2 minutes.