Start your day with a flavorful kick by indulging in Pepperoni Breakfast Empanadas. These savory hand pies are filled with scrambled eggs, diced HORMEL® Pepperoni, spicy jalapeños, and crumbled queso fresco, all wrapped in a golden-brown crust. Serve them with your favorite salsa, chipotle sauce, guacamole, and sour cream for a satisfying breakfast that’s bursting with flavor.
Ingredients
| 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 |
Directions
Remove frozen empanada discs from freezer and let thaw.
Scramble the eggs, add the pepperoni and diced jalapeños and add salt and pepper to taste.
Add some cooking spray to a saucepan and cook eggs.
Remove from heat and let cool.
Preheat your oven to 375°F.
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.
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.
Glaze the tops with beaten egg.
Bake on a lightly oiled baking sheet until golden, about 10 to 12 minutes.
Serve with tomato salsa, chipotle, guacamole and sour cream, if desired.