Bacon And Egg Empanadas Recipes

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BACON AND EGG EMPANADAS



Bacon and Egg Empanadas image

This recipe is different than empanadas I have seen here. This can also be made ahead of time and reheated later. *OAMC*

Provided by kzbhansen

Categories     Breakfast

Time 35m

Yield 8 empanadas, 8 serving(s)

Number Of Ingredients 11

6 ounces cream cheese, softened
1 teaspoon dried parsley
3/4 teaspoon seasoning salt
1/4 teaspoon pepper
2/3 cup sharp cheddar cheese, shredded
2 tablespoons butter
5 eggs, beaten
1 (7 1/3 ounce) can refrigerated jumbo flakey biscuits
8 slices bacon, cooked and crumbled
1 egg white, slightly beaten
1 -2 teaspoon sesame seeds (optional)

Steps:

  • Preheat oven to 375.
  • Stir together the first 4 ingredients in a medium bowl until blended; stir in cheese.
  • Melt butter in a 9 inch skillet over medium heat; add eggs 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.
  • Flatten each bisquit into about a 5 inch circle.
  • Spread cream cheese mixture evenly over the tops of dough circles, leaving a 1/2 inch border around the edges.
  • Top evenly with eggs and bacon.
  • 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.
  • Brush top of doughs evenly with egg white.
  • Press sealed edges with the tines of a fork.
  • Sprinkle with sesame seeds.
  • Bake at 375 14-16 minutes until golden brown.
  • Remove empanadas with a spatula onto a wire rack.
  • Serve Warm.
  • Leftovers store in a ziplock bag after completely cooled, then place in the refridgerator.
  • To reheat wrap in paper towel and microwave at 50% power for 1-2 minutes.
  • *These are good for OAMC*.

Nutrition Facts : Calories 303.9, Fat 23.4, SaturatedFat 11, Cholesterol 162.9, Sodium 530.5, Carbohydrate 12.6, Fiber 0.2, Sugar 2.8, Protein 10.7

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 'N' EGG SANDWICHES



Bacon 'n' Egg Sandwiches image

I came across this unique grilled combo when I was digging in my mom's recipe box. The crisp bacon, hard-boiled eggs and crunchy green onions make these cozy sandwiches look impressive when company drops by for lunch. Best of all, they're a snap to assemble. -Ann Fuemmeler, Glasgow, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup sour cream
8 slices bread
4 green onions, chopped
4 slices American cheese
2 hard-boiled large eggs, cut into 1/4-inch slices
8 cooked bacon strips
2 tablespoons butter, softened

Steps:

  • Spread sour cream over 4 bread slices; top with green onions, cheese, eggs, bacon and remaining bread. Spread outsides of sandwiches with butter., Toast sandwiches until golden brown and cheese is melted, 2-3 minutes per side.

Nutrition Facts : Calories 461 calories, Fat 27g fat (13g saturated fat), Cholesterol 137mg cholesterol, Sodium 887mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.

BACON AND EGG TACOS



Bacon and Egg Tacos image

Some bacon and eggs on a flour tortilla for breakfast. Serve with salsa if desired.

Provided by lilkobes08

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Burrito Recipes

Time 8m

Yield 6

Number Of Ingredients 8

6 eggs
¼ cup crumbled cooked bacon
2 tablespoons butter
3 slices American cheese, diced
¼ teaspoon salt
¼ teaspoon ground black pepper
6 flour tortillas
1 cup salsa

Steps:

  • Whisk eggs together in a bowl; stir in bacon.
  • Melt butter in a skillet over medium heat. Add egg mixture; cook and stir until eggs are completely set, 2 to 3 minutes. Stir in American cheese, salt, and pepper.
  • Wrap tortillas in damp paper towels; microwave until warmed through, 30 seconds to 1 minute.
  • Spoon 1/4 cup egg mixture into the center of each tortilla; fold sides to cover. Serve with salsa.

Nutrition Facts : Calories 435.7 calories, Carbohydrate 40.5 g, Cholesterol 217.8 mg, Fat 22 g, Fiber 2.9 g, Protein 18.9 g, SaturatedFat 9.2 g, Sodium 1295.4 mg, Sugar 3.2 g

BACON AND EGGS CASSEROLE



Bacon and Eggs Casserole image

Because it's fast to fix and such a great hit with family and friends, this egg casserole with bacon is a favorite of mine to make for brunches. Served with a fruit salad, hot muffins and croissants, it's excellent for an after-church meal. -Deanna Durward-Orr, Windsor, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 10 servings.

Number Of Ingredients 8

4 bacon strips
18 large eggs
1 cup whole milk
1 cup shredded cheddar cheese
1 cup sour cream
1/4 cup sliced green onions
1 to 1-1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain. , In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper. , Pour into a greased 13x9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° until knife inserted in center comes out clean, 40-45 minutes. Let stand for 5 minutes.

Nutrition Facts : Calories 289 calories, Fat 22g fat (10g saturated fat), Cholesterol 420mg cholesterol, Sodium 508mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 16g protein.

BACON-AND-EGG MUFFINS



Bacon-and-Egg Muffins image

Great brunch item and has many ways to customize this with egg styles and flavors to add.

Provided by cbauer10

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Sandwich Recipes

Time 40m

Yield 12

Number Of Ingredients 10

cooking spray
12 slices bacon
10 eggs
¼ cup milk
¼ cup chopped green onion
¼ cup diced jalapeno pepper
¼ cup diced roasted red pepper
1 teaspoon salt
1 teaspoon ground black pepper
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray.
  • Arrange bacon on a microwave-safe plate. Cook bacon in microwave for 75 seconds.
  • Place a slice of bacon into each muffin cup so that the bacon lines the edges of the cup.
  • Beat eggs and milk together in a bowl; ladle into muffin cups. Top 4 of the egg portions with 1 tablespoon each of the green onion, 4 with 1 tablespoon each jalapeno pepper, and 4 each with 1 tablespoon roasted red pepper.
  • Bake in preheated oven until only slightly moist on top, about 20 minutes. Season the muffins with salt and pepper; top with Cheddar cheese. Continue baking until the cheese melts, about 5 minutes more.

Nutrition Facts : Calories 134 calories, Carbohydrate 1.4 g, Cholesterol 170.4 mg, Fat 9.7 g, Fiber 0.2 g, Protein 10.1 g, SaturatedFat 3.6 g, Sodium 511.8 mg, Sugar 0.8 g

CRISPY OVEN BACON AND EGGS



Crispy Oven Bacon and Eggs image

Bacon browns and crisps evenly in the oven without the hassle of flipping slices on the stovetop, while eggs can oven-fry alongside for perfect sunny-side-up runny yolks and tender whites. The oven's encompassing heat helps egg whites set on top before the yolks start to stiffen. Make sure to have the eggs sit at room temperature before cracking them into the hot pan: It ensures they'll cook quickly and evenly.

Provided by Genevieve Ko

Categories     breakfast, brunch, main course

Time 30m

Yield 4 servings

Number Of Ingredients 4

4 large eggs
8 bacon slices
Kosher salt and freshly ground black pepper
Toast, for serving

Steps:

  • Take the eggs out of the refrigerator. Place a rack in the center of the oven, and heat the oven to 450 degrees.
  • Arrange the bacon on a rimmed baking sheet in a single layer, spacing evenly. Roast in the center of the oven until the fat renders and the bacon curls, about 8 minutes. Very thin slices will cook more quickly; thick-cut ones will take longer.
  • Take the pan out of the oven and quickly flip the bacon and move to one side of the pan. Crack the eggs onto the other side, then immediately return the pan to the oven and roast until the whites are just set, the yolks are still runny and the bacon is brown and crisp, 2 to 5 minutes longer. If you prefer medium or hard egg yolks or extra-crisp bacon, cook a few minutes more, but take out the bacon before it burns.
  • Using a spatula, cut the eggs apart. Slide them off the pan and onto plates right away to stop the yolks from solidifying. Season to taste with salt and pepper. Drain the bacon on paper towels, then add to the plate along with toast. Serve immediately.

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BACON 'N' EGG BREAKFAST EMPANADAS RECIPE | MYRECIPES

From myrecipes.com
5/5 (3)
Published 2002-09-24
Servings 4
  • Melt butter in a 9-inch skillet over medium heat; add eggs, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of skillet to form large curds.
  • Flatten each biscuit into about a 5-inch circle. Spread cream cheese mixture evenly over tops of dough circles, leaving 1/2-inch border around edge.
  • Fold dough circles in half over mixture, pinching edges to seal; place, 2 inches apart, in a 15- x 10-inch jellyroll pan coated with cooking spray.
  • Bake at 375° for 14 to 16 minutes or until golden brown. Remove empanadas to wire rack, using a spatula. Serve warm and, if desired, with fresh fruit.
  • Note: Store leftover empanadas, completely cooled, in zip-top plastic bags or wrapped in plastic wrap in refrigerator. To reheat, wrap empanadas in paper towels and microwave at MEDIUM (50% power) for 1 to 2 minutes or until thoroughly heated.


BREAKFAST EMPANADAS WITH BACON AND EGGS RECIPE

From thespruceeats.com
4.3/5 (22)
Total Time 2 hrs
Category Breakfast
Published 2010-04-06
  • Prepare the empanada dough and let the dough rest in the refrigerator for at least one hour (overnight is best). Featured Video.
  • Melt the butter over medium heat in a nonstick skillet. Add the chopped scallions and cook for 2 to 3 minutes, until soft.
  • Pour in the eggs and cook, stirring, until well scrambled and just cooked. Stir in the cream cheese just before removing eggs from heat. The cheese does not have to be mixed in well.
  • Roll out the empanada dough and cut into 8 6-inch circles of dough. Let circles rest for 5 minutes.
  • Place spoonfuls of the egg mixture in the middle of each dough circle, dividing the mixture evenly between the empanadas. Sprinkle some crumbled bacon and grated pepper jack cheese on top of the egg mixture, dividing the cheese and bacon evenly between the 8 empanadas.
  • Fold and seal the empanadas (see how to make empanadas for step-by-step instructions on shaping empanadas).
  • Place empanadas on a baking sheet. Whisk an egg with a tablespoon of water, and brush empanadas carefully with the egg wash.


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