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Home | Recipes | Bacon, Egg and Cheddar Empanada
Snack

Bacon, Egg and Cheddar Empanada

This savory empanada filled with bacon, egg and cheese is perfect for a grab-and-go breakfast or an afternoon snack.

  • Sysco Culinary Team
  • Houston, TX
Email article

A Spanish empanada meets an American breakfast on the go. This handheld pie is a perfect snack or small bite for busy diners who don’t have time to enjoy a seated breakfast. Pair with a coffee drink or smoothie for a complete meal.

Ingredients

Directions

  1. Preheat oven to 425 degrees.
  2. In a skillet over medium heat, cook the bacon, stirring occasionally, until well browned and crispy, 10 to 12 minutes.
  3. While the bacon is cooking, whisk the eggs in a medium bowl with salt and pepper.
  4. Once bacon is cooked, remove from the skillet with a slotted spoon and drain on a paper towel.
  5. Melt the butter in a medium saucepan over medium heat; once the foaming subsides, pour the eggs into the skillet. Cook the eggs, stirring constantly, until they begin to set but are still loose.
  6. Turn off the heat. Fold in the Cheddar cheese, green onions and crumbled cooked bacon.
  7. Spoon about 3 tablespoons of the filling into the center of each thawed pot pie crust.
  8. Fold the pie dough in half to form a half-moon and gently seal the edges with your fingers. Then twist and fold the edges of the empanadas with your fingers.
  9. Cook in a 400-degree oven until golden-brown, for 12 to 15 minutes.

Ingredient availability varies by location*

empanada
Email article

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