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Bacon and Egg Empanadas: A Savory Handheld Delight

The aroma of my grandmother’s kitchen is forever etched in my memory. On weekend mornings, the intoxicating scent of frying bacon would mingle with the warm, yeasty notes of freshly baked biscuits. While she was best known for her apple pies, sometimes she’d surprise us with a savory treat – miniature biscuit-dough turnovers filled with cheesy scrambled eggs and crispy bacon. These weren’t exactly traditional empanadas, but that’s what she called them, and the name stuck. Years later, I’ve refined her impromptu recipe, but the essence remains: a comforting, handheld bite of breakfast bliss that always brings me back to those cherished mornings.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 16 minutes
Total Time: 36 minutes
Servings: 8
Yield: 8 empanadas
Dietary Type: Not specified

Ingredients

6 ounces cream cheese, softened
1 teaspoon dried parsley
¾ teaspoon seasoning salt
¼ teaspoon pepper
⅔ cup sharp cheddar cheese, shredded
2 tablespoons butter
5 eggs, beaten
1 (7 ⅓ ounce) can refrigerated jumbo flakey biscuits
8 slices bacon, cooked and crumbled
1 egg white, slightly beaten
1-2 teaspoons sesame seeds (optional)

Equipment Needed

Medium bowl
9-inch skillet
Spatula
Rolling pin or your hands
15 x 10 inch jelly roll pan
Pastry brush
Fork
Wire rack

Instructions

Preheat your oven to 375°F (190°C). Ensure the oven rack is positioned in the center for even baking.
In a medium bowl, combine the softened cream cheese, dried parsley, seasoning salt, and pepper. Stir until the mixture is well blended and smooth. Then, stir in the shredded cheddar cheese, distributing it evenly throughout the cream cheese mixture. Set aside.
Melt the butter in a 9-inch skillet over medium heat. Once the butter is melted and shimmering, add the beaten eggs. Cook the eggs without stirring initially, allowing them to begin to set on the bottom of the skillet.
Once the eggs start to set, use a spatula to gently draw it across the bottom of the skillet, forming large, soft curds. Continue cooking the eggs, still without constant stirring, until they are slightly thickened but still appear moist. Be careful not to overcook the eggs; they should not be dry or rubbery. Remove the skillet from the heat and allow the eggs to cool slightly.
On a lightly floured surface, carefully flatten each refrigerated biscuit into a circle approximately 5 inches in diameter. You can use a rolling pin for a more uniform shape, or gently stretch the dough with your hands.
Evenly spread the cream cheese mixture over the tops of each flattened dough circle, leaving a ½-inch border around the edges. This border will allow you to properly seal the empanadas.
Top the cream cheese mixture evenly with the cooled scrambled eggs and crumbled bacon. Distribute the ingredients so that each empanada will have a good balance of flavors.
Carefully fold each dough circle in half over the filling, creating a half-moon shape. Gently pinch the edges of the dough together to seal the empanadas tightly.
Lightly coat a 15 x 10-inch jelly roll pan with cooking spray (like Pam) to prevent the empanadas from sticking during baking. Place the sealed empanadas in the prepared pan, spacing them approximately 2 inches apart to allow for even baking and air circulation.
Using a pastry brush, evenly brush the tops of the empanadas with the slightly beaten egg white. This will give them a beautiful golden-brown color and a slightly glossy finish.
Press the sealed edges of each empanada with the tines of a fork to create a decorative crimped edge and further ensure a secure seal.
If desired, sprinkle the tops of the empanadas with sesame seeds for added flavor and visual appeal.
Bake in the preheated oven at 375°F (190°C) for 14-16 minutes, or until the empanadas are golden brown and the crust is fully cooked through.
Once baked, carefully remove the empanadas from the jelly roll pan using a spatula and place them on a wire rack to cool slightly before serving. This prevents the bottoms from becoming soggy.
Serve the bacon and egg empanadas warm.
To store leftovers, allow the empanadas to cool completely before placing them in a ziplock bag or airtight container. Store in the refrigerator.
To reheat, wrap the empanada in a paper towel and microwave at 50% power for 1-2 minutes, or until heated through. You can also reheat them in a conventional oven at a low temperature (around 300°F) for a crispier result. These are great for “OAMC” (Once A Month Cooking) and can be made ahead and frozen before baking, then baked from frozen, adding about 5-10 minutes to the baking time.

Expert Tips & Tricks

For extra cheesy empanadas, add a sprinkle of shredded cheese on top of the filling before sealing.
If you don’t have refrigerated biscuits, you can use homemade pastry dough or even store-bought puff pastry for a flakier crust.
To prevent the filling from leaking, make sure to seal the edges of the empanadas tightly.
For a spicier kick, add a pinch of red pepper flakes to the cream cheese mixture or the scrambled eggs.
If you are prepping these ahead, assemble the empanadas but do not brush with egg wash or sprinkle with sesame seeds until just before baking.

Serving & Storage Suggestions

These bacon and egg empanadas are best served warm, straight from the oven. They make a fantastic breakfast, brunch, or even a quick and satisfying lunch. Serve them alongside a side of fresh fruit, a dollop of sour cream, or a drizzle of hot sauce for added flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the baked empanadas for up to 2 months. To reheat frozen empanadas, thaw them in the refrigerator overnight and then reheat as directed above. You can also reheat them directly from frozen, but the baking time may need to be increased.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	303.9 kcal	N/A
Calories from Fat	210 g	69%
Total Fat	23.4 g	36%
Saturated Fat	11 g	55%
Cholesterol	162.9 mg	54%
Sodium	530.5 mg	22%
Total Carbohydrate	12.6 g	4%
Dietary Fiber	0.2 g	0%
Sugars	2.8 g	11%
Protein	10.7 g	21%

Variations & Substitutions

Vegetarian: Replace the bacon with sautéed mushrooms, spinach, or roasted red peppers.
Spicy: Add diced jalapeños or a dash of hot sauce to the cream cheese filling.
Different Cheese: Experiment with different types of cheese, such as Monterey Jack, pepper jack, or Gruyere.
Crust Options: Use store-bought pie crust or puff pastry for a different texture. For a gluten-free option, use a gluten-free pastry dough.
Seasoning: Change up the herbs and spices to your liking. Try adding garlic powder, onion powder, or Italian seasoning.

FAQs (Frequently Asked Questions)

Q: Can I make these empanadas ahead of time?
A: Absolutely! You can assemble the empanadas and store them in the refrigerator for up to 24 hours before baking. This makes them perfect for meal prepping or entertaining.

Q: Can I freeze these empanadas?
A: Yes, they freeze very well! After baking and cooling, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months.

Q: Can I use a different type of bacon?
A: Of course! You can use any type of bacon you prefer, such as turkey bacon or even vegetarian bacon.

Q: What if I don’t have seasoning salt?
A: You can make your own seasoning salt by combining equal parts salt, paprika, garlic powder, onion powder, and pepper.

Q: How do I prevent the filling from leaking out during baking?
A: Make sure to seal the edges of the empanadas tightly by pinching them together firmly and then pressing them with a fork.

Final Thoughts

These Bacon and Egg Empanadas are a delightful twist on a classic breakfast, perfect for satisfying your cravings and bringing a touch of comfort to your day. The combination of creamy cheese, savory bacon, and fluffy eggs encased in a flaky crust is simply irresistible. Whether you’re looking for a quick and easy breakfast option, a fun brunch dish, or a convenient make-ahead meal, this recipe is sure to please. So, gather your ingredients, preheat your oven, and get ready to create a batch of these delicious handheld treats. Don’t hesitate to experiment with different variations and share your creations with family and friends. Enjoy!

Bacon and Egg Empanadas Recipe