Bacon 'n' Egg Breakfast Empanadas

Ingredients

• 1 (17.3-ounce) can refrigerated jumbo flaky biscuits
• 8 hormel Black Label Bacon Slices, cooked and crumbled
• 1 to 2 teaspoons sesame seeds (optional)
• 6 ounces PHILADELPHIA Cream Cheese, softened
• 1 (17.3-ounce) can refrigerated jumbo flaky biscuits
• 8 hormel Black Label Bacon Slices, cooked and crumbled
• All Natural PAM Original Cooking Spray
• + 25 more ingredients
• • 1 ½ tablespoons minced fresh parsley or 1 1/2 teaspoons dried parsley flakes
  • 8 hormel Black Label Bacon Slices, cooked and crumbled
  • Assorted fresh fruit (optional)
  • ¾ teaspoon seasoned salt
  • All Natural PAM Original Cooking Spray
  • 5 large eggs, beaten
  • All Natural PAM Original Cooking Spray
  • 1 egg white, lightly beaten
  • Assorted fresh fruit (optional)
  • 1 to 2 teaspoons sesame seeds (optional)
  • 1 egg white, lightly beaten
  • 5 large eggs, beaten
  • 6 ounces PHILADELPHIA Cream Cheese, softened
  • ¾ teaspoon seasoned salt
  • 1 ½ tablespoons minced fresh parsley or 1 1/2 teaspoons dried parsley flakes
  • 2 tablespoons butter
  • 1 to 2 teaspoons sesame seeds (optional)
  • Assorted fresh fruit (optional)
  • ¼ teaspoon black pepper
  • ²/₃ cup shredded sharp Cheddar cheese
  • 1 (17.3-ounce) can refrigerated jumbo flaky biscuits
  • 2 tablespoons butter
  • ¼ teaspoon black pepper
  • ²/₃ cup shredded sharp Cheddar cheese
  • 1 egg white, lightly beaten

Preheat oven to 375°. Stir together first 4 ingredients in a medium bowl until blended; stir in cheese. Melt butter in a 9-inch 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 ...

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