About Me

My photo
I would say that I am curious, vivacious, gregarious, sometimes funny, intelligent, easy going, very passionate about the things I love, caring, thoughtful, and kind. Maybe that is a little over the top, but I think you can count on me to be very honest. LOL

Tuesday, June 10, 2014

Breakfast Empanadas

Breakfast is a very important meal at our house.   I love when I find a recipe that is not only a hit with the family, but tasty and transportable as well, given my tendency to be running late at all times because somebody doesn’t want to get dressed, put on their shoes, or get into the car seat!   DSC_0052 DSC_0055 


  • 6 ounces PHILADELPHIA Cream Cheese, softened
  • 1 1/2 tablespoons minced fresh parsley
  • 3/4 teaspoon seasoned salt
  • 1/4 teaspoon black pepper
  • 2/3 cup shredded cheddar cheese of choice
  • 2 tablespoons butter
  • 5 large eggs, beaten
  • 1 (17.3-ounce) can refrigerated jumbo flaky biscuits
  • 8  Bacon Slices, cooked and crumbled
  • 1 egg white, lightly beaten
  • feel free to add your favorite ingredients…mushrooms, tomatoes, chives…etc!


  1. Preheat oven to 375°.
  2. Stir together first 4 ingredients in a medium bowl until blended; stir in cheese.
  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 a spatula across bottom of skillet to form large curds. Continue cooking until eggs are slightly thickened but still moist.  Remove from heat, and let cool.
  4. Flatten each biscuit into about a 5-inch circle. Spread cream cheese mixture evenly over tops of dough circles, leaving 1/2-inch border around edge. Top evenly with scrambled eggs and bacon.
  5. Fold dough circles in half over mixture, pinching edges to seal; place, 2 inches apart on baking sheet.
  6. Brush tops evenly with egg white; press sealed edges with tines of a fork.
  7. Bake at 375° for 14 to 16 minutes or until golden brown. Remove empanadas to wire rack, using a spatula. Serve warm

Be very careful to not overfill the flattened biscuit…I have a tendency to want to do that.  Today I was mindful of my habit and they honestly turned out perfect!   Makes 8 very nice Breakfast Empanadas. 

Store leftover empanadas, completely cooled, in zip-top plastic bags or wrapped in plastic wrap in refrigerator. To reheat, wrap empanadas in paper towels and microwave at MEDIUM (50% power) for 1 to 2  minutes or until thoroughly heated.

Happy to report that the fuzzy fussy eater at our house (4 year old) asked for one of the leftovers at 10:30 PM…WAHOO!

No comments: