Breakfast Pupusas
Breakfast Pupusas are a fun and satisfying morning twist on the traditional Salvadoran classic. These masa cakes are filled with a savory blend of scrambled eggs, refried beans, and melty mozzarella cheese, making them perfect for a hearty breakfast or brunch.Cooked until golden on a hot comal or griddle, they pair beautifully with a side of curtido and salsa for a flavorful start to the day. Whether you're feeding a crowd or meal prepping for the week, these pupusas hit the spot.
Ingredients
For the filling
- 2 tbsp neutral oil
- 8 eggs scrambled
- 1 roma tomato diced
- 1 jalapeño diced
- 1/4 small white onion finely diced
- Salt to taste
- 1 15 oz can refried red or black beans
- 2 cups shredded mozzarella cheese
For the masa
- 4 cups masa harina
- About 4 cups water
- Pinch of salt
Instructions
- To make the scrambled eggs for the filling, heat the oil in a skillet over medium heat.
- Add the onion and sauté for about 3 – 4 minutes, stirring occasionally to prevent burning.
- Once the onions are soft, add the tomato and jalapeño (or bell pepper) and cook for another 5 minutes to soften the vegetables.
- Lower the heat to medium-low, pour in the scrambled eggs, and season with a pinch of salt.
- Let the eggs cook for about 30 seconds, then gently push them toward the center of the pan, stirring occasionally.
- Cook the eggs to your preferred doneness, then set aside.
- To make the masa, add the masa harina to a large bowl.
- Gradually add in about 1 cup of water at a time while kneading the masa.
- The consistency you’re looking for is soft, smooth, pliable, and moist but not overly sticky.
- If the masa is too dry, add a little more water; if too wet, add more masa harina.
- Roll the masa into one large ball, cover with a damp towel, and let it rest for 15 minutes.
- Divide the masa into 12 – 14 evenly sized balls.
- Wet your hands slightly, take one dough ball, and flatten it into the shape of a tortilla.
- Add about 1 tbsp each of scrambled eggs, refried beans, and shredded cheese to the center.
- Pull the edges of the dough over the filling to enclose it and form a ball.
- Flatten the dough back into a thick tortilla, using more water if needed to prevent sticking.
- Place the shaped pupusa on a hot comal, griddle, or skillet.
- Cook for about 3 – 5 minutes on each side, or until the masa is cooked through and lightly charred.
- Repeat with the remaining dough and filling.
- Serve warm with salsa and curtido on the side. Enjoy!
Notes
- You can prep the filling ahead of time to make assembly faster in the morning
- Swap in bell pepper for a milder version or add cooked breakfast sausage for a heartier filling
- To freeze, shape the pupusas and place them between sheets of parchment paper—cook from frozen when ready to eat
- Use a non-stick skillet or lightly oiled cast-iron pan to prevent sticking during cooking
Tried this recipe?Let us know how it was!
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