Breakfast Molletes
Breakfast Molletes: A Beloved Mexican Morning Staple
If you’ve never had the pleasure of waking up to breakfast molletes, you’re in for a savory treat. Simple, satisfying, and deeply rooted in Mexican food culture, molletes are open-faced sandwiches traditionally made with crusty bolillo rolls, creamy refried beans, melted cheese, and fresh salsa. This breakfast variation goes a step further, adding fluffy scrambled eggs to make it even heartier. Quick to prepare and endlessly customizable, molletes are the kind of comfort food that feels both nostalgic and energizing. It’s a dish that fuels your day with flavor and familiarity.
Related Recipe: Breakfast Torta a la Mexicana
A Brief History and Cultural Significance
Molletes originated in central Mexico and have long been a staple in homes, school cafeterias, and mercados. The name “mollete” likely comes from Spanish influence, referring to a soft roll or bun. While versions of molletes exist in Spain, the Mexican mollete has taken on a life of its own, evolving into an everyday comfort food.
What makes molletes so loved in Mexican households is their affordability, versatility, and the clever use of pantry staples: bolillos, beans, cheese, and salsa. Much like tacos or tortas, molletes are a reflection of Mexico’s culinary creativity with simple ingredients. They’re also a prime example of how food can be repurposed: day-old bolillos get a second life with a quick toast in the oven, and leftover beans and salsa are transformed into a new, satisfying meal.
Ingredient Variations
- Beans: While refried pinto beans are traditional, black beans or even mashed lentils work beautifully. Add a pinch of cumin or chipotle powder for extra flavor.
- Cheese: Monterey jack is mild and melty, but you can swap in Oaxaca cheese, mozzarella, or a sharp cheddar. For a smoky touch, try asadero or Chihuahua cheese.
- Bread: No bolillos? No problem. French rolls, mini baguettes, or ciabatta make great substitutes.
- Salsa: The roasted tomato-serrano salsa gives a bold, spicy kick. Swap it with pico de gallo, salsa verde, or even a spoonful of chipotle crema for a different flavor profile.
- Eggs: Scrambled eggs are a classic topping, but feel free to top your mollete with a fried egg, poached egg, or even egg whites for a lighter take.
Serving Suggestions
Molletes are best served warm, fresh out of the oven. A breakfast plate of molletes pairs wonderfully with:
- A mug of café de olla (Mexican cinnamon-spiced coffee)
- A side of sliced avocado or guacamole
- Fresh fruit like papaya, mango, or melon
- A drizzle of hot sauce for extra heat
- Crumbled bacon or chorizo if you’re looking for more protein
- For a brunch gathering, serve molletes as part of a build-your-own bar with assorted salsas, cheeses, and toppings so everyone can customize their own.
Storage and Reheating
While molletes are best enjoyed fresh, you can make elements of the recipe ahead of time for faster assembly in the morning:
- Beans: Make and store in an airtight container in the refrigerator for up to 5 days.
- Salsa: Roast and blend the salsa ingredients in advance and refrigerate for 3–4 days.
- Scrambled eggs: Best made fresh, but can be stored for 1 day if needed.
- Bolillos: If using day-old bolillos, lightly toast them before assembling to bring them back to life.
- To reheat, place assembled molletes (without the eggs) in a 350°F oven for 5–7 minutes. Add freshly scrambled eggs and salsa before serving. You can also reheat in the airfryer for 2 minutes.
FAQs
Yes! Substitute the bolillos with your favorite gluten-free rolls or sliced gluten-free bread. Make sure all other ingredients are certified gluten-free, especially beans and salsa.
They can be, depending on the salsa. The recipe includes serrano chiles, which are spicy, but you can adjust the heat by using fewer chiles or substituting with milder jalapeños or bell peppers.
Absolutely. Canned refried beans save time and work well in this recipe. Warm them slightly and season to taste before spreading.
To avoid soggy molletes, toast the bolillos before adding the beans and cheese. Baking them a second time helps lock in crispness. Also, add salsa right before serving.
Yes! Assemble the bread, beans, and cheese, then store them on a baking sheet in the fridge. When ready to serve, pop them in the oven, scramble the eggs fresh, and top with salsa.
Nope! While this recipe is breakfast-focused, molletes are commonly eaten for lunch or a light dinner. Skip the eggs and serve them as a simple snack or pair with a soup like caldo tlalpeño or sopa de fideo.
Breakfast molletes are proof that a simple, honest meal can bring a lot of joy to the table. Whether you’re feeding a busy family or just treating yourself, this dish brings warmth, comfort, and a little spice to your morning. Just like any good Mexican breakfast should.
Print
Breakfast Molletes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: makes 4
Description
A classic Mexican comfort breakfast, these hearty molletes are made with toasted mini bolillos layered with creamy refried beans, melted Monterey jack cheese, and fluffy scrambled eggs. Topped with a vibrant roasted tomato and serrano salsa, they’re the perfect way to start your morning with bold flavor and satisfying texture.
Ingredients
- ¼ piece white onion
- 4 serrano chiles, stems removed
- 3 garlic cloves, unpeeled
- 4 Roma tomatoes
- ½ teaspoon salt
- 1/3 cup fresh cilantro, roughly chopped
- ½ cup water
- 2 mini bolillos
- 1 tablespoon butter, room temperature
- 1 cup refried beans
- ½ cup Monterey jack cheese, shredded
- ½ tablespoon cooking oil
- 3 eggs, beaten
Instructions
- Roast onion, serranos, garlic and tomatoes on a comal or skillet over high heat. Turn frequently with tongs until char spots form. Remove from heat and peel garlic.
- Transfer roasted onion, serranos, garlic and tomatoes to a food processor. Add salt, cilantro and water. Puls 4-5 times or until desired consistency. Transfer to a salsa bowl and set aside.
- Preheat oven to 400° F. Line a baking sheet with parchment paper.
- Slice bolillos in half lengthwise and remove some of the crumb inside. Spread with butter and arrange on the baking sheet cut side up. Bake for 10 minutes or until edges are golden.
- Decrease oven tempereature to 350° F.
- Spread bolillo halves with beans and top with cheese. Return to oven and bake for 8 minutes or until cheese melts.
- While cheese melts, heat oil in a small pan over medium heat. Add eggs and fold until evenly cooked.
- Divide scrambled egg over bolillo halves, top with salsa and serve.
