1. Preheat oven to 400 degrees.

2. Place 5 slices of turkey bacon in the oven and bake for 8-10 minutes until fully cooked and crispy.

3. Whisk 4 eggs in a bowl with a pinch of salt and pepper.

4. In a skillet pan, pour your egg mixture into the pan and cook your eggs until scrambled.

5. Once eggs and bacon are done, put them to the side to cool.

6. Next cut the string cheese sticks into smaller pieces and halves.

7. On parchment lined baking sheet, place one sheet of the Puff Pastry Sheet dough.

8. Cut 8 circles from the dough with a round cookie cutter.

9. Place a scoop of scrambled eggs, bacon, string cheese and a sprinkle of shredded Mexican cheese into the center of the circular piece of dough.

10. Fold the dough in half with the filling inside to form the half moon empanada shape.

11. Pinch the edges together and use a fork to seal the edges closed.

12. Poke holes into the center of the empanada to vent.

13. Crack two eggs into a bowl and scramble them together to make an egg wash.

14. Brush the egg wash to the outside of the empanadas.

15. Bake empanadas for 15 minutes until empanadas have puffed up and turned golden. Let empanadas cool for 5 minutes before eating.

16. Once fully cooled serve and enjoy. If you’d like to keep them for a weekly breakfast, store in an airtight container or freezer bag and store in the refrigerator or freeze.