Breakfast Empanadas Food

BREAKFAST EMPANADAS (LIGHT VERSION - 3 PT)

Steps:

• Preheat oven to 375°F.
• Saute onion in oil in a non-stick skillet over medium heat until the onion is soft.
• Add hashbrowns and spinach, saute until all the moisture is gone and the potatoes start to brown. Move to a large mixing bowl.
• Spray the non-stick skillet with butter flavored spray and heat over medium heat; add egg beaters and cook without stirring until eggs begin to set on bottom. Draw spatula across bottom of skillet to form large curds. Continue cooking until eggs are slightly thickened but still moist. (Do NOT stir constantly).
• Remove from heat and let cool, add to mixing bowl. Add bacon to bowl and stir well.
• Separate each biscuit to form a total of 16. Biscuits should be separated using the layers and be as close to even as possible. Flatten each biscuit into about a 5 inch circle.
• Spread cheese evenly over the tops of dough circles, leaving a 1/2 inch border around the edges.
• Top evenly with egg mixture.
• Fold dough circles in half over mixture, pinching edges to seal.
• Place 2 inches apart in a 15 x 10 jelly roll pan coated with Pam.
• Press sealed edges with the tines of a fork.
• Bake at 375°F 14-16 minutes until golden brown.
• Remove empanadas with a spatula onto a wire rack.
• Serve warm.
• To freeze: After baking allow empanadas to cool fulling. Place into a zip-top bag and freeze.
• To serve: From frozen, wrap empanada with a paper towel. Place on a microwave safe plate and microwave on 50% power 1-2 minutes or until the empanada is heated all the way through.

BREAKFAST EMPANADAS WITH CHIPOTLE CREAM

Steps:

• Preheat oven to 350ºF.
• Spray a cookie sheet with vegetable oil cooking spray; set aside.
• In a large skillet, over medium-high heat, cook sausage, crumbling into small pieces. Once cooked through, drain fat. Add 8 oz. cream cheese to sausage and stir until melted. Add tomatoes, cumin, salt, pepper and garlic powder. Stir to combine.
• Open can of biscuits; separate each biscuit into 2 halves. Flatten each half with your hands to make larger. Spoon a heaping tablespoon of sausage mixture onto center of each biscuit; fold biscuit in half and seal by pressing edges together. Place on prepared baking sheet and brush with beaten egg.
• Bake 15 minutes. Remove from oven and allow to cool slightly before serving with Chipotle Cream.
• Chipotle Cream
• In a small saucepan, combine 4 oz. cream cheese, sour cream, chipotle peppers and garlic salt. Cook over medium heat until cream cheese is melted and all ingredients are combined.

BREAKFAST EMPANADAS

Steps:

• 1. Preheat oven to 425. Spray baking sheet with nonstick cooking spray. Place pie crusts on prepared baking sheet.
• 2. Beat 1 egg and water in a small bowl until well blended;set aside. Beat remaining eggs,salt and pepper in medium bowl until well blended. Heat large skillet over medium heat. Add butter; tilt skillet to coat bottom. Sprinkle bacon evenly in bacon. pour eggs into skillet and cook 2 minutes without stirring. Gently start stirring until eggs form large curds and are still slightly moist. Transfer to plate to cool.
• 3. Spoon one fourth of the cooled scrambled egg mixture onto half of each pie crust. Reserve 1/4 cup cheese;sprinkle remaining cheese evenly over eggs. Top with salsa.
• 4. Brush inside edges of each semicircle with the reserved egg-water mixture. Fold dough over top of egg mixture and seal edges with fork. (flour fork tines to prevent sticking,if necessary.) Brush tops of Empanadas with remaining egg-water mixture and sprinkle with reserved 1/4 cup cheese.
• 5. Bake 15-20 minutes or until golden.