Bacon and Egg Empanadas with a Pressure Cooker Twist
Enjoy flaky, golden brown bacon and egg empanadas with a creamy cheese filling, made quicker with a pressure cooker twist. Perfect for a warm and comforting breakfast or snack that satisfies with every bite.
Ingredients
Main ingredients
- 6 ounces cream cheese softened
- 1 teaspoon dried parsley
- ¾ teaspoon seasoning salt
- ¼ teaspoon pepper
- ⅔ cup sharp cheddar cheese shredded
- 2 tablespoons butter for cooking eggs
- 5 eggs beaten
- 8 slices bacon cooked crispy and crumbled
Instructions
Instructions
- Preheat oven to 375°F for a golden and flaky finish.
- Mix cream cheese, parsley, seasoning salt, pepper, and shredded cheddar in a medium bowl until smooth and tasty.
- Melt butter in a skillet over medium heat, then pour in beaten eggs. Cook gently stirring until just set without drying out.
- Remove eggs from heat and stir into the cream cheese mixture to form creamy filling.
- Flatten each biscuit into 4-inch circles on a baking sheet as empanada bases.
- Place about 2 tablespoons of egg filling and some bacon in the center, fold over into a half-moon, and press edges with a fork to seal.
- Brush empanadas lightly with beaten egg white and sprinkle sesame seeds if desired.
- Bake for 15-20 minutes until golden brown and flaky. Serve warm immediately.
Notes
Bacon can be cooked ahead and stored refrigerated. Use pre-shredded cheese to save time. Quick release in pressure cooker prevents overcooking. Freeze extras for grab-and-go meals.