Bacon/Sausage and Egg Breakfast Empanadas

Ingredients:

• 4 oz package cream cheese, softened
• 2 oz shredded sharp Cheddar cheese
• 1.5 t dried parsley flakes
• 1/2 t seasoned salt
• 1/4 t ground pepper
• 1 T butter or margarine
• 5 large eggs, beaten
• 1-17.3oz can refrigerated jumbo flaky biscuits
• 8 fully cooked bacon slices, crumbled OR 1/4 lb bulk breakfast sausage, cooked and crumbled
• 1 egg white, beaten
• 1 t sesame seeds (optional)

Melt butter in a 9" 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. Continue cooking until eggs are slightly thickened but still moist (do not stir constantly). Remove from heat and let cool.

Flatten biscuits int o 5" circles. Spread cream cheese mixture over dough circles, leaving 1/2" border around edge. Top evenly with scrambled eggs and bacon or sausage. Fold circles in half over mixture, pinching edges to seal, and place 2" apart on a lightly greased baking sheet (or well seasoned baking stone). Press sealed edges with tines of a fork. Brush tops evenly with egg white; sprinkle with sesame seeds, if desired.

Bake at 375* for 14-16 minutes or until golden brown.

Servings: 8
Time to Prepare: 40 minutes
Nutritional Information: 362 calories, 22.4 g fat, 12.7 g protein, 26.1 g carbohydrates, 1 g fiber, 163 mg cholesterol, 2.2 mg iron, 892 mg sodium, 80 mg calcium

Submitted By: Cheryl
Original Source: Southern Living Busy Moms' Weekday Favorites

Comments:
Breakfast for dinner is ALWAYS a big hit in our house, and these were no exception. With the addition of yogurt and/or fruit, this is a frequent favorite on no-Daddy dinner nights!