Recipe: Breakfast Empanads
Breakfast Empanadas
gold36 - Fotolia

Breakfast empanads

This recipe comes from the Standard-Examiner Recipe Exchange Cookbook and was submitted by Jamie Parchman.


1 can refrigerated large biscuits

6 eggs, scrambled

1 cup shredded mild pepper jack cheese

Oil for frying, optional

1 egg white, beaten, optional


Pop open the biscuits and separate. Then separate each biscuit into 2 biscuits (so there are 10 total). Stir together the scrambled eggs and cheese in a small bowl. Place about 1 to 1 1/2 tablespoons of egg mixture on 1 side of each biscuit half. Gently stretch and fold the biscuit over to cover filling so you have a half-circle shape. Press edges with a fork to seal.

FRYING: Heat oil in medium-heavy saucepan or deep fryer. Place 1 or 2 empanadas into the hot oil. Turn to brown on both sides. Remove to drain.

BAKING: Brush each empanada with egg white and bake in a 400 degree oven for 15 minutes or until golden brown. Cool slightly before serving. 

STORING: Place wax paper between the layers while storing in the refrigerator. Reheat in 350 degree oven for about 10 minutes. Or if microwaving, prick the top of the empanadas with a fork to vent.