Pepperoni, Queso Fresco and Jalapeño Breakfast Empanadas

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breakfast empanadas with pepperoni and jalapeño

Pepperoni Breakfast Empanadas
Pepperoni Breakfast Empanadas

When I was living in Miami I was very lucky to get to know and meet a lot of people from different Latin American cultures from Central and South America to the Caribbean Islands and one 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 for 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.

breakfast empanadas with pepperoni and jalapeño
Empanada ingredients.

To make these breakfast Pepperoni empanadas 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, queso fresco is one of my favorite Guatemalan cheeses (the one I bought was Mexican but it’s just like the one we have in Guatemala) and to add some spice and heat I also added some jalapeños from Mexico.

pepperoni eggs
Pepperoni and jalapeño eggs.

While at Publix I purchase my favorite Hormel Pillow Pack Pepperoni for my recipe, we always buy it and use it for sandwiches and pizzas or just to snack on!  I just love the spicy and full flavor of the Hormel Pepperoni and the great taste really came out paired with the eggs and the heat of the jalapeños.


hormel Pepperoni at Publix
Hormel Pepperoni at Publix


Pepperoni, Egg and Jalapeño Breakfast Empanadas

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Cesar Diaz


  • 12 frozen empanada discs
  • 6 eggs scrambled
  • 1 cup of diced Hormel Pepperoni
  • 1 small jalapeno diced
  • ½ cup of crumbled queso fresco


  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 two tablespoons of eggs in the center of each empanada.
  7. Sprinkle some crumbled queso fresco.
  8. Using a brush moisten the edges of the empanada discs with water.
  9. Fold the empanada discs and bring the edges together sealing them by pressing down on them with a fork.
  10. Glaze the tops with beaten egg.
  11. Bake on a lightly oiled baking sheet until golden, about 10-12 minutes.
  12. Serve with tomato salsa and chipotle (included on the Tex-Mex Chicken Fajita Kraft Recipe Makers box), guacamole and sour cream.


egg empanadas being assembled
Ready to wrap!

I baked the empanadas instead of frying them and I love that they provide a hearty breakfast packed with protein and you can make a bunch of these and just heat up and grab them to eat on the go if you are in a hurry.  They are also perfect for a family outing or picknick.

Pepperoni breakfast empanadas
Empanadas taking shape!

For more information about Hormel Pepperoni go to:

Right now you can save $1.00 to purchase of any two Hormel Pepperoni packages with this coupon:

Pepperoni breakfast empanadas
Hormel Pepperoni breakfast empanadas ready to eat!

Cesar Diaz
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