Best Bacon And Egg Empañadas Recipes

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BACON AND EGG EMPAñADAS



Bacon and Egg Empañadas image

Categories     Cheese     Egg     Pork     Breakfast     Brunch     Bake     Sauté     Lunch     Ham     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 7

2 frozen turnover dough (empanada) wrappers*, thawed
2 ounces sharp Cheddar cheese
3 large eggs
3 scallions
1 tablespoon unsalted butter
2 slices Canadian bacon
*available at Latino markets and many supermarkets

Steps:

  • Preheat oven to 425°F. and butter a baking pan.
  • On a lightly floured surface with a rolling pin roll out each empanada wrapper into a 7-inch round. Finely grate Cheddar and in a bowl whisk together with eggs and salt and pepper to taste. Chop scallions. In a nonstick skillet heat 1 teaspoon butter over moderately high heat until foam subsides and sauté bacon until golden, about 1 minute on each side. Transfer bacon to a plate and add remaining 2 teaspoons butter to skillet. Heat butter until foam subsides and sauté scallions 15 seconds. Add egg mixture and cook, stirring constantly, until eggs just begin to set but are still very loose, about 30 seconds. Arrange 1 piece bacon 1/4 inch from edge of 1 empanada wrapper and spoon half of egg mixture on top of bacon. Fold empanada wrapper over filling to create a half-moon shape and seal by pressing edges together firmly with a fork. Make another empanada in same manner.
  • Transfer empanadas to baking pan and cut a few small slits in top of each empanada to create steam vents. Bake empanadas in middle of oven until golden, about 10 minutes.

BACON AND EGG EMPAñADAS RECIPE | EPICURIOUS.COM



Bacon and Egg Empañadas Recipe | Epicurious.com image

This recipe can be prepared in 45 minutes or less.

Provided by @MakeItYours

Number Of Ingredients 6

2 frozen turnover dough (empanada) wrappers*, thawed
2 ounces sharp Cheddar cheese
3 large eggs
3 scallions
1 tablespoon unsalted butter
2 slices Canadian bacon

Steps:

  • Preheat oven to 425°F. and butter a baking pan.
  • On a lightly floured surface with a rolling pin roll out each empanada wrapper into a 7-inch round. Finely grate Cheddar and in a bowl whisk together with eggs and salt and pepper to taste. Chop scallions. In a nonstick skillet heat 1 teaspoon butter over moderately high heat until foam subsides and sauté bacon until golden, about 1 minute on each side. Transfer bacon to a plate and add remaining 2 teaspoons butter to skillet. Heat butter until foam subsides and sauté scallions 15 seconds. Add egg mixture and cook, stirring constantly, until eggs just begin to set but are still very loose, about 30 seconds. Arrange 1 piece bacon 1/4 inch from edge of 1 empanada wrapper and spoon half of egg mixture on top of bacon. Fold empanada wrapper over filling to create a half-moon shape and seal by pressing edges together firmly with a fork. Make another empanada in same manner.
  • Transfer empanadas to baking pan and cut a few small slits in top of each empanada to create steam vents. Bake empanadas in middle of oven until golden, about 10 minutes.

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