Breakfast Empanadas With Bacon And Eggs Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• STEP 2.In a skillet, cook the bacon until crispy. Remove from the skillet and drain on paper towels. Crumble the bacon into small pieces.
• STEP 3.In the same skillet, scramble the eggs until just set. Season with salt and pepper to taste.
• STEP 4.Roll out the empanada dough on a lightly floured surface. Cut out circles using a round cookie cutter or a glass.
• STEP 5.Place a spoonful of scrambled eggs and a sprinkle of crumbled bacon onto each dough circle. Top with shredded cheese.
• STEP 6.Fold the dough over the filling to create a half-moon shape. Use a fork to seal the edges.
• STEP 7.Transfer the empanadas to the prepared baking sheet and brush the tops with beaten egg for a golden crust.
• STEP 8.Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
• STEP 9.Allow the empanadas to cool slightly before serving. They can be enjoyed warm or at room temperature.

Cooking Tips

• Make sure to fully cook the bacon until crispy for maximum flavor and texture.
• You can customize the filling by adding diced vegetables, such as bell peppers or onions.
• Serve the empanadas with salsa or hot sauce for an extra kick of flavor.

Storage and Serving

• Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the empanadas in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.
• These breakfast empanadas are great for brunch gatherings or as a grab-and-go breakfast option.