If you have been searching for a savory and delicious way to start your day, look no further than this easy recipe for Molletes de Huevo con Chorizo. It’s simple enough to make while you’re still sipping on that first cup of cafecito and hearty enough to sustain you until lunch.
The meal I’m sharing with you today is a spin on classic molletes (pronounced: mo-YEH-tehs). Classic molletes are basically Mexican bean and cheese sandwiches served for lunch or dinner.
These molletes de huevo con chorizo are Mexican comfort food at its finest. It is a very economical meal and an easy breakfast to make.
What are Molletes?
Think of molletes as the long-lost cousin of Italian bruschetta. Crusty bread is toasted, then spread with delicious toppings (generally beans and cheese, among other things) and then served open faced.
How to Make Molletes de Huevo con Chorizo
This recipe for molletes is as easy as 1-2-3. First up, slice bolillo rolls in half lengthwise. Spread 1/2 tablespoon of butter on each slice. Place rolls buttered side up on a baking sheet lined with parchment paper (for easy clean up!), and broil, until lightly golden brown and crispy. This only takes a minute or two, so stay close by.
TIP: Worried about using your broiler before you’re fully awake? You can opt to use a toaster oven instead, or simply toast your bread and then slather it with butter if that’s more in your wheelhouse.
Next up, make your huevo con chorizo. Crumble the chorizo into a large nonstick skillet and cook the chorizo over medium heat for 10 minutes.
While the chorizo is cooking, whisk the eggs into a medium bowl. Whisk vigorously to introduce lots of air for nice, fluffy eggs. Once the chorizo is cooked through, add the whisked eggs and scramble everything together until the eggs are cooked through.
Finally, it’s time to assemble. Spread a thin layer of refried beans over the toasted side of each roll. Top with huevo con chorizo and queso fresco. Enjoy!
If you have a normal meal prep day and you want to get breakfast on the table a little faster, there are a few quick things you can do. First, feel free to cook your chorizo ahead of time. When breakfast rolls around, dump it into a pan to heat it through and separate the chunks prior to adding the eggs. This should shave a few minutes off your time.
You can also opt to make your huevos con chorizo ahead of time entirely. Cook the chorizo, then use this fun sheet pan egg trick to make the egg portion ahead of time. The cut eggs will last for up to three days in the refrigerator, or up to a month in the freezer. All you’ll have to do for breakfast is toast your bolillos, spread on your beans and pop a wedge of eggs on top!
Another time-saver is buying store bought refried beans. I won’t share your secret.
Substitutions and Variations
Make this recipe your own! Molletes are totally customizable.
What if I prefer fried eggs to scrambled?
You do you! I just recommend that you sprinkle the cooked chorizo on top of the refried beans to ensure that they stick.
What if I can’t find bolillos?
Not to worry. Opt for a crusty, French bread style roll instead. Oh, and if you’re making this for a crowd? Opt for a large loaf of French bread that you can assemble everything on and then slice into individual portions.
What if I don’t have queso fresco
You can top with any cheese you have on hand or feel free to make these molletes without cheese.
Need more breakfast inspiration?
Check out these other delicious recipes:
- Huevos a la Mexicana (Mexican Style Scrambled Eggs)
- Huevo con Nopales en Chile Colorado
- Huevos Rancheros
- Breakfast Tostadas
- Breakfast Burritos
If you tried this easy and delicious recipe for molletes de huevo con chorizo, please rate and review it below. I’d love to know how you liked it!
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Molletes de Huevo con Chorizo
- 3 bolillos, Mexican rolls
- 2 tablespoons butter, softened
- 9 ounces Mexican pork chorizo
- 2 cups refried beans
- 8 eggs
- queso fresco
- Slice bolillo rolls in half lengthwise. Spread 1/2 tablespoon of butter on each slice.
- Place rolls, buttered side up on a baking sheet lined with parchment paper, and broil, until lightly golden brown and crispy, a minute or two.
- Crumble the chorizo into a cast-iron skillet and cook the chorizo over medium heat for 10 minutes.
- In a medium bowl whisk eggs. In a large nonstick skillet add eggs and cooked chorizo; cook for 2 to 3 minutes or until eggs are cooked thoroughly.
- Spread a thin layer of refried beans over the toasted side of each roll. Top with huevos con chorizo and queso fresco.
- Cheese: Instead of queso fresco top with any cheese you have on hand or feel free to make without cheese.
- Bolillos: Can’t find bolillos? Opt for a crusty, French bread style roll or a loaf of French bread that you can assemble everything on and then slice into individual portions.
- Beans: Instead of homemade refried beans, feel free to use canned beans. Or refried black beans.
- Toppings:Feel free to make these your own -- select your salsa of choice, add sliced avocados or guacamole.
Photography by Jenna Sparks