1. Preheat oven to 350°F.
2. Combine maple syrup, apple juice concentrate, ginger preserves and brown sugar in a small saucepan. Cook and stir over medium heat until mixture just comes to a boil and sugar has dissolved. Set aside.
3. Beat 8 eggs and milk and salt and pepper to taste in large bowl with wire whisk until well blended. Melt butter in large non-stick skillet over medium-low heat. Add eggs; cook and stir 6-8 minutes or just until set. Stir in sausage and green onion cook 2-3 minutes or until sausage is hot. Stir in cheese; remove from heat.
4. Press or roll out each biscuit on lightly floured surface to 6-inch circle. Spoon about 1/2 cup sausage mixture onto center of each biscuit. Beat remaining egg with water; brush onto edges of biscuits. Fold in half; press edges together with fork to seal.
5. Place on baking sheet sprayed with cooking spray. Brush tops with remaining egg wash. Bake for 14-17 minutes or until golden brown. Serve warm with syrup.
Cook’s Tip: Substitute 2 tablespoons apricot preserves combined with ¼ teaspoon ground ginger for ginger preserves.
8 servings (1 empanada each)