breakfast empanadas

How To Make breakfast empanadas

• 1

  Preheat oven to 425. Spray baking sheet with nonstick cooking spray. Place pie crusts on prepared baking sheet.
• 2

  Beat 1 egg and water in a small bowl until well blended;set aside. Beat remaining eggs,salt and pepper in medium bowl until well blended. Heat large skillet over medium heat. Add butter; tilt skillet to coat bottom. Sprinkle bacon evenly in bacon. pour eggs into skillet and cook 2 minutes without stirring. Gently start stirring until eggs form large curds and are still slightly moist. Transfer to plate to cool.
• 3

  Spoon one fourth of the cooled scrambled egg mixture onto half of each pie crust. Reserve 1/4 cup cheese;sprinkle remaining cheese evenly over eggs. Top with salsa.
• 4

  Brush inside edges of each semicircle with the reserved egg-water mixture. Fold dough over top of egg mixture and seal edges with fork. (flour fork tines to prevent sticking,if necessary.) Brush tops of Empanadas with remaining egg-water mixture and sprinkle with reserved 1/4 cup cheese.
• 5

  Bake 15-20 minutes or until golden.
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