A delightful twist on breakfast empanadas, these turnovers are filled with a savory mix of eggs, spinach, and cheese, perfect for a hearty morning meal.
Preheat your oven to 375°F.
Preheating ensures even cooking and a golden crust.
Heat the olive oil in a non-stick skillet over medium heat. Add the chopped onion and sauté until softened.
Stir occasionally to prevent the onion from burning.
Add the spinach to the skillet and cook until the moisture evaporates. Transfer to a mixing bowl.
Squeeze excess water from the spinach before adding to the skillet for quicker cooking.
In the same skillet, cook the egg substitute over medium heat until slightly set, forming soft curds. Remove from heat and add to the mixing bowl.
Avoid overcooking the eggs to keep them moist.
Cook the bacon until crispy, then crumble and add to the mixing bowl.
Drain excess grease from the bacon for a lighter filling.
Roll out the biscuit dough into circles. Place a portion of the filling onto each circle, sprinkle with cheese, and fold to seal.
Use a fork to crimp the edges for a decorative seal.
Place the turnovers on a baking sheet and bake for 14-16 minutes until golden brown.
Check the turnovers halfway through to ensure even browning.
Let the turnovers cool slightly before serving.
Serve warm for the best flavor and texture.
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