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Pepperoni Breakfast Empanadas

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6 eggs, beaten
1 cup HORMEL® Pepperoni, diced
1 small jalapeño, diced
12 frozen empanada discs
½ cup crumbled queso fresco
Salsa, chipotle, guacamole and sour cream, if desired


  1. Remove frozen empanada discs from freezer and let thaw.

  2. Scramble the eggs, add the pepperoni and diced jalapeños and add salt and pepper to taste.

  3. Add some cooking spray to a saucepan and cook eggs.

  4. Remove from heat and let cool.

  5. Preheat your oven to 375°F.

  6. Place empanada discs on waxed paper. Put 2 tablespoons of egg mixture in the center of each empanada. Sprinkle some crumbled queso fresco over eggs.

  7. Using a brush, moisten the edges of the empanada discs with water. Fold the empanada discs and bring the edges together, sealing them by pressing down on them with a fork.

  8. Glaze the tops with beaten egg.

  9. Bake on a lightly oiled baking sheet until golden, about 10 to 12 minutes.

  10. Serve with tomato salsa, chipotle, guacamole and sour cream, if desired.