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Breakfast Molletes

Author Vianney Rodriguez


  • 4 bolillos
  • Butter softened
  • Refried beans
  • Scrambled eggs
  • Fresh salsa pico de gallo or queso fresco
  • Cilantro


  1. Heat a cast iron pan or large skillet over medium heat. Slice bolillos in half and remove a little of the inside.
  2. Spread lightly with butter. Place in pan, cut side down and cook until crispy and lightly golden brown.
  3. Spread each half with beans, scrambled eggs, fresh salsa or queso and cilantro.