Bacon & Egg Breakfast Empanadas (4 servings) 6 ounces cream cheese - softened 1 1/2 Tablespoons minced fresh parsley or 1 1/2 teaspoons dried parsley flakes 3/4 teaspoon seasoned salt 1/4 teaspoon black pepper 2/3 cup shredded sharp Cheddar cheese 2 Tablespoons butter 5 large eggs - beaten 1 (17.3-ounce) can refrigerated jumbo flaky biscuits 8 bacon slices - cooked and crumbled 1 egg white - lightly beaten 1 to 2 teaspoons sesame seeds (optional) This recipe makes 8 empanadas. Preheat oven to 375 degrees. Stir together first 4 ingredients in a medium bowl until blended; stir in cheddar cheese. Fry bacon in a skillet until crispy. Drain and crumble. Remove bacon grease from pan and melt butter in a 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 each biscuit into about a 5-inch circle. Spread cream cheese mixture evenly over tops of dough circles, leaving 1/2-inch border around edge. Top evenly with scrambled eggs and bacon. Fold dough circles in half over mixture, pinching edges to seal. Place, 2 inches apart, in a 15" x 10" jellyroll pan coated with cooking spray. Brush tops evenly with egg white; press sealed edges with tines of a fork. Sprinkle with sesame seeds, if desired. Bake at 375 degrees for 14 to 16 minutes or until golden brown. Remove empanadas to wire rack, using a spatula. Serve warm and, if desired, with fresh fruit. Store leftover empanadas, completely cooled, in zip-top plastic bags or wrapped in plastic wrap in refrigerator. To reheat, wrap empanadas in paper towels and microwave at MEDIUM (50% power) for 1 to 2 minutes or until thoroughly heated. A family favorite. We double the recipe to make extra empanadas for another day! Mr Breakfast would like to thank MichiganDan for this recipe. Recipe number 2090. Submitted 7/19/2007.