Breakfast Empanadas (Light Version - 3 Pt)
- Ready In:
- 44mins
- Ingredients:
- 8
- Yields:
-
16 empanadas
- Serves:
- 16
ingredients
- 1 small onion, chopped
- 1 tablespoon olive oil
- 1 cup shredded hash brown potatoes, thawed
- 1 cup frozen spinach, chopped thawed and squeezed dry
- 1 1⁄4 cups Egg Beaters egg substitute
- 2 slices lean bacon, browned crisp and crumbled
- 8 refrigerated reduced-fat buttermilk biscuits, jumbo flaky variety
- 8 pieces Laughing Cow light garlic and herb cheese
directions
- Preheat oven to 375°F.
- Saute onion in oil in a non-stick skillet over medium heat until the onion is soft.
- Add hashbrowns and spinach, saute until all the moisture is gone and the potatoes start to brown. Move to a large mixing bowl.
- Spray the non-stick skillet with butter flavored spray and heat over medium heat; add egg beaters and cook without stirring until eggs begin to set on bottom. Draw 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, add to mixing bowl. Add bacon to bowl and stir well.
- Separate each biscuit to form a total of 16. Biscuits should be separated using the layers and be as close to even as possible. Flatten each biscuit into about a 5 inch circle.
- Spread cheese evenly over the tops of dough circles, leaving a 1/2 inch border around the edges.
- Top evenly with egg mixture.
- Fold dough circles in half over mixture, pinching edges to seal.
- Place 2 inches apart in a 15 x 10 jelly roll pan coated with Pam.
- Press sealed edges with the tines of a fork.
- Bake at 375°F 14-16 minutes until golden brown.
- Remove empanadas with a spatula onto a wire rack.
- Serve warm.
- To freeze: After baking allow empanadas to cool fulling. Place into a zip-top bag and freeze.
- To serve: From frozen, wrap empanada with a paper towel. Place on a microwave safe plate and microwave on 50% power 1-2 minutes or until the empanada is heated all the way through.
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Reviews
-
These are delicious! We couldn't get enough! So convenient for a family on the go. :) I used turkey bacon instead of just reduced fat and LC light swiss cheese on about half (garlic herb on the others). My only problem was having trouble finding the low-fat jumbo buttermilk-- i could find two of the three requirements, but never all three. so i splurged for the reg jumbo buttermilk! Still delicious :) thanks for sharing!
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I was unable to find reduced fat buttermilk biscuits, so I used the regular jumbo ones. (I would think the whole wheat biscuits might be good too--may try that next time!) I used all the other ingredients with the exception of the Laughing Cow cheese. I was cooking a bunch of other stuff the same day, and must have gotten confused (DUH), because I used plain reduced-fat shredded cheddar instead. It was just fine that way, but next time I want to try to LC cheese. These are great for the freezer, take one out, warm it and you have a nice little breakfast. Thanks for a keeper of a recipe!
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Tweaks
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These are delicious! We couldn't get enough! So convenient for a family on the go. :) I used turkey bacon instead of just reduced fat and LC light swiss cheese on about half (garlic herb on the others). My only problem was having trouble finding the low-fat jumbo buttermilk-- i could find two of the three requirements, but never all three. so i splurged for the reg jumbo buttermilk! Still delicious :) thanks for sharing!
RECIPE SUBMITTED BY
I live in Tampa, FL with my husband and 6 year old daughter. I work full time which leaves me little time for other activities, however my weekends are filled with cooking. In what little time I have left over after all my other responsibilities I enjoy reading and watching a little television.
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