When I was living in Miami, I was very lucky to get to know and meet many people from different Latin American cultures, from Central and South America to the Caribbean Islands. I found that one thing all Latinos have in common is their love for food. Every culture has its own flavor and way of making things, and that applies even to the same recipes. One dish will have 10 different ways you can make it and combine the ingredients, and that is what makes food so interesting to me.
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To make these breakfast pepperoni empanadas, I picked the best ingredients and ideas from different cultures and brought them all together.
I love pepperoni; I am a huge fan of Argentinian empanadas. Plus, queso fresco is one of my favorite Guatemalan cheeses (the one I bought was Mexican, but it’s similar to the one we have in Guatemala), and to add some spice and heat, I also added some jalapeños from Mexico.
While at Publix, I purchased my favorite Hormel Pillow Pack Pepperoni for my recipe; we always buy it and use it for sandwiches, pizzas, or just to snack on. I just love the spicy, full flavor of the Hormel Pepperoni, and the great taste really came through when paired with the eggs and the heat of the jalapeños.
I baked the empanadas instead of frying them, and I love that they provide a hearty breakfast packed with protein.
You can make a bunch of these, heat them up, and grab them to eat on the go if you are in a hurry.
They are also perfect for a family outing or picnic.
Pepperoni, Egg and Jalapeño Breakfast Empanadas
Baked empanadas filled with scrambled eggs, pepperoni, jalapeño and queso fresco.
Ingredients
For the Filling
- 6 eggs
- 1 cup diced pepperoni
- 1 small jalapeño, diced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Cooking spray
For the Empanadas
- 12 frozen empanada discs
- ½ cup crumbled queso fresco
- 1 egg, beaten, for brushing
- 1 tablespoon water for sealing
To Serve
- ½ cup tomato salsa
- ½ cup guacamole
- ¼ cup sour cream
- Chipotle sauce, for dipping
Instructions
- Remove the frozen discs from the freezer and let them thaw.
- Coat a saucepan with cooking spray. Scramble the eggs, then stir in the pepperoni, jalapeño, salt, and pepper.
- Remove from heat and let the filling cool.
- Preheat the oven to 375°F.
- Place the discs on waxed paper and put 2 tablespoons of filling in the center of each. Sprinkle crumbled queso fresco on top.
- Moisten the edges of each disc with water.
- Fold and seal the edges with a fork.
- Brush the tops with the beaten egg.
- Bake on a lightly oiled baking sheet until golden, 10 to 12 minutes.
- Serve with salsa, chipotle sauce, guacamole, and sour cream.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 947Total Fat: 59gSaturated Fat: 18gUnsaturated Fat: 41gCholesterol: 196mgSodium: 1600mgCarbohydrates: 71gFiber: 5gSugar: 5gProtein: 35g
Nutritional values are estimates calculated using standard databases. Actual values may vary based on specific ingredients and brands used.
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I’m saving this recipe to make for later.
Wow! I have to try this recipe. I am not sure where to find the empanada discs, but they look flaky and delicious. Love this creative recipe for using pepperoni. #client
I wish I had the drive to make delicious food such as this. Maybe I will try