Breakfast Empanadas

This morning I made brunch with a new recipe I came up with for the Cream Cheese Contest.  I made breakfast Empanadas and they were yummy.  I made 2 different versions.... Not sure which one is the best, so here they are both.

Original Flavor
1/2 lb bulk sausage
1/2 cup cheddar cheese
1/2 green or red bell pepper, chopped fine
1/2 cup onion, chopped fine
2 oz cream cheese, softened
5 eggs, separated
1 tbsp butter
2 refridgerated pie crust
salt and pepper to taste

Brown sausage in medium sauce pan and drain, reserving drippings in pan.  Saute onions and peppers in reserved sausage dripping until tender, about 5 minutes.  In another pan, melt butter.  Whisk 4 eggs in bowl and add to pan, mixing constantly to scramble.  Combine sausage, cheese, cream cheese, eggs, pepper, onion, and salt and pepper to taste.  Mix until cream cheese incorporated.  Roll pie crust out on floured surface.  Using a 3 inch round cookie cutter cut out circles from pie crust.  Place 1 tablespoon egg mixture in the center of each circle.  Fold each circle in half, using a fork to seal the edges.  Whisk one egg in a bowl.  Brush each empanada with egg mixture.  Bake at 350 degrees for 25-30 minutes or until browned. 


Breakfast Quiche Flavor
1/2 lb bulk sausage maple flavor
1/2 cup Swiss cheese
1/2 cup onion, chopped fine
2 oz cream cheese, softened
5 eggs, separated
1 tbsp butter
2 refrigerated pie crust
salt and pepper to taste


Brown sausage in medium sauce pan and drain, reserving drippings in pan.  Saute onions in reserved sausage dripping until tender, about 5 minutes.  In another pan, melt butter.  Whisk 4 eggs in bowl and add to pan, mixing constantly to scramble.  Combine sausage, cheese, cream cheese, eggs, onion, and salt and pepper to taste.  Mix until cream cheese incorporated.  Roll pie crust out on floured surface.  Using a 3 inch round cookie cutter cut out circles from pie crust.  Place 1 tablespoon egg mixture in the center of each circle.  Fold each circle in half, using a fork to seal the edges.  Whisk one egg in a bowl.  Brush each empanada with egg mixture.  Bake at 350 degrees for 25-30 minutes or until browned.