Scrambled Egg and Cheese Arepitas

An arepa filled with eggs and cheese on a plate

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These simple areptias are filled with scrambled eggs and cheese. You can eat them with your hands like a hot pocket, or served on a plate with guacamole and pico de gallo salsa.


  • 1 1/2 cups masa harina (I use Bobs Redmill Masa Harina
  • 1 1/2 cups warm water
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons unsalted butter, melted
  • About 1/2 cup cheddar cheese, cut into small cubes
  • Scrambled eggs (1 serving)
  • 3 tablespoons olive oil, for frying


Make the dough. In a medium bowl combine the masa harina, water, salt and butter. Mix with a spoon until a soft dough forms. With your hands briefly knead the dough and form it into a ball. Set aside to rest.

Make your scrambled eggs. While the dough is resting make the scrambled eggs as directed here. You will need 1 serving of scrambled eggs.

Divide the dough into 8 portions about the size of a golf ball. I usually just cut the dough once horizontally across the middle, then cut it perpendicular to myself to form 8 equal portions. Roll each portion of dough into a ball.

Shape the arepitas. Using your hands, flatten each ball into a disc about the size of your palm. Place 1/4 of the scrambled eggs and a couple of cubes of cheddar cheese on top of 4 of the discs. Leave a bit of a margin around the edges.

Place the remaining discs on top of the discs with filling. Pinch the edges of the dough to seal them. Make sure you don’t get any cheese or scrambled eggs poking out, you want the dough to form a good seal around the filling.

Cook. Heat the olive oil over medium heat. Add the masa cakes and cook until golden on the outside, about 5 minutes per side.

Serve with sour cream, guacamole and salsa. Sprinkle more cheese on top if desired.

Keywords: arepitas, arepas con queso, arepas con huevos, arepas colombianas