When I was younger and growing up in South America, one of my favorite foods to eat was empanadas. If you aren’t familiar with them, empanadas are stuffed pastries (or as my husband calls them “pies”) that can be baked or fried. The ones I grew up with were always savory, and were filled with all sorts of ingredients, like ham and cheese, ground beef, onions and a hard-boiled egg, shrimp and cheese, and so on. They were always so tasty and I loved all the different flavors you could get.
So earlier this week, when I was thinking of what I would make Isaac for breakfast, empanadas came to mind! Isaac likes having something he can heat up and eat quickly in the mornings, and I like to get creative. Last week I made him homemade pigs in a blanket, and after tossing some ideas around with him, we came up with this recipe. And y’all… I can’t say it enough. These breakfast “empanadas” are GOOD. And they heat up perfectly in our toaster oven. They come out warm, crispy and gooey. To top it off, I was able to make 7 meals for only $7! Now that’s my kind of breakfast.
As for the filling, this week I used eggs, bacon and cheese, but you can use any combination that you want! I think these would be really good with some breakfast sausage, sautéed onions and peppers, spinach, ham, sausage links… The list goes on and on. What do you think? Let me know your ideas in the comments!
1 can refrigerated biscuits
8 eggs, beaten
1/2 lb bacon (I used applewood smoked- yum!)
1 cup (or more) grated cheddar cheese
Salt & pepper to taste
Preheat oven to 375F.
In a skillet, cook the bacon until crispy. After each batch, drain the grease (we keep ours in a mason jar to use when we cook).
Once all of the bacon has been cooked, drain the remaining grease, then cook the eggs in the same skillet. We like to keep a little bit of grease in the pan when we cook the eggs to add some yummy bacon flavor to them. Salt and pepper the eggs to taste.
Open the can of biscuits and roll each one out until thin. Scoop some eggs onto the biscuit, add some bacon and cheese, then fold the biscuit over the filling, lining up the edges. Seal the edges with a fork and poke holes in the top.
Place the empanadas on a greased pan and bake for 10-12 minutes, or until the top are golden brown.
Remove from the pan and let them cool. Refrigerate up to a week.