Can I Make Molletes Gluten Free?

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.

Can I use canned beans instead of homemade?

Absolutely. Canned refried beans save time and work well in this recipe. Warm them slightly and season to taste before spreading.

How do I keep the bread from getting soggy?

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.

Can I prepare molletes ahead of time for a crowd?

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.

Are molletes only eaten for breakfast?

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 - Nibbles and Feasts

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

Scale

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

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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.