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Breakfast/brunch

Bacon & Egg Arepas

Bacon & Egg Arepas recipe
photo by:kraft
It's funny what some arepa flour, cream cheese and chopped cilantro can do to your usual bacon-and-egg dish. (Did we say funny? We meant delicious!)
time
prep:
20 min
total:
44 min
servings
total:
6 servings
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What You Need

2-1/2
cups   warm water
1
tsp.  salt
2
cups  white cornmeal (arepa flour)
2
oz.   (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4
cup  chopped fresh cilantro
6
 eggs
6
 KRAFT Singles
12
slices  OSCAR MAYER Bacon, cooked

Make It

MIX water and salt in large bowl. Gradually stir in cornmeal. Add cream cheese and cilantro; mix well. Let stand 5 min.

DIVIDE dough into 6 equal pieces; shape each into ball. Flatten each ball into 5-inch patty, rounding edge with a little water, if necessary.

HEAT griddle to medium-high heat. Add patties (arepas); cook 10 to 12 min. on each side or until golden brown on both sides. Meanwhile, cook eggs until set, stirring occasionally.

CUT arepas horizontally in half; fill with eggs, Singles and bacon.

Kraft Kitchens Tips

Serving Suggestion
Balance out this egg and bacon dish with a serving of colorful mixed fresh berries.
Food Facts
To talk about arepas is to talk about Venezuela. Arepas are served for breakfast, lunch and dinner at any Venezuelan table, usually plain with butter and Apure (Venezuelan cheese). They can be grilled, fried or boiled. Arepa dough can also be used to make other Venezuelan delicacies, such as empanadas and hallacas (Venezuelan tamales).
Variation
Prepare and shape dough as directed. Cook patties (arepas) on griddle on medium-high heat 5 min. on each side; place in single layer on foil-covered baking sheet. Bake in 350°F oven 12 to 15 min. or until done. Split and fill arepas as directed.
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