Breakfast Empanadas With Bacon and Eggs
Breakfast empanadas are savory pastries filled with a delicious combination of bacon, eggs, and pepper jack cheese, making them a convenient meal on the go.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 375 F.
-
Prepare empanada dough and refrigerate for at least one hour.
-
Cook bacon until crispy, drain, and crumble.
-
Whisk eggs with milk, salt, and pepper.
-
Melt butter in a nonstick skillet, add chopped scallions, and cook for 2-3 minutes until soft.
-
Pour in whisked eggs, cook until scrambled, then stir in cream cheese just before removing from heat.
-
Roll out dough, cut into 8 six-inch circles, and let rest for 5 minutes.
-
Fill each dough circle with the egg mixture, then top with crumbled bacon and grated pepper jack cheese, dividing evenly.
-
Fold and seal the empanadas.
-
Place empanadas on a baking sheet, then brush with an egg wash (one egg whisked with one tablespoon water).
-
Bake for 25-30 minutes until puffed and golden brown.
-
Remove from oven and let cool.