If you’re looking for something filling that isn’t sweet or greasy for breakfast, and want to feel Mexican in the morning, here is a meal for you.

A lot of bloggers apologize if there has been a lot of time between posts, but I’ve checked my site stats and noticed that no one died of hunger because they were waiting for a new recipe to come out. Either way, if you’re reading this, I’m glad we’re back in touch. How are you? It feels like it’s been forever!

Now that we’ve established that you’re alive enough to read this, I’m going to tell you about molletes–or as I call them (in my head) “Mexican bruschetta.” They are just an open-faced sandwich made from bolillo–an oval-shaped Spanish white bread, and baked with a topping.

There are sweet molletes made with butter, cinnamon and sugar that are quite good, but I’m going to focus on the savory ones. The traditional Spanish way to go about making them is to drizzle the bolillo half with olive oil, top it with some minced garlic and tomatoes or jamon cerano and bake them for 5-10 minutes at 350°.

I like them best with refried beans and cheese. This is a common breakfast dish in Mexican restaurants, served with eggs and salsa fresca (or pico de gallo). I’m still on a quest for the perfect breakfast, and this is pretty close if you’re looking for a big filling meal with low amounts of “the bad stuff.” I love refried beans. They’re tasty, and truly filling. I say “truly” because there seems to be a lot of almond propaganda out there that likes to tell people that almonds are filling, almonds just make me eat more almonds, especially if they’re salted. Beans actually fill me up, so I like them.

I used canned vegetarian refried beans here, that I found for $0.79 (!!!!!!!), but I’ve calculated a more realistic cost for the cost per serving, they’re usually about $2.30/can. I also found bolillo in grocery store I happened to be at (Pick and Save, if you’re curious). You can find these in larger grocery stores or in Mexican specialty stores. You can also use ciabatta or baguette, and it’ll taste great just the same. I like to top mine with salsa fresca (just diced tomato, onion and cilantro in this case), but it also tastes great with hot sauce or sometimes guacamole. My uncle looked at me like I was crazy for putting lime juice on them once, so if you want to stay cool don’t use lime juice.

Cheesewise, the typical choice is Chihuahua, Oaxaca or Queso Fresco, but I used shredded cheddar for the molletes pictured.

I served these with egg whites scrambled with salsa, and I topped them with diced tomatoes, onions, cilantro and some spicy salsa.


Servings: 2

Cost per serving: $1.50


  • 1 Bolio
  • 1/2 c refried beans
  • 4 T shredded cheese or 60g

To make

  1. Preheat oven to 350°
  2. Cut bolio in half
  3. Spread beans on each half and sprinkle cheese on top
  4. Bake for 5-10 minutes

Nutrition Facts

Screen Shot 2013-12-20 at 10.49.44 AM


Calculated with Spark People Recipe Calculator



Some late night photography, taken on the kitchen floor.


2 thoughts on “Molletes

  1. “A lot of bloggers apologize if there has been a lot of time between posts, but I’ve checked my site stats and noticed that no one died of hunger because they were waiting for a new recipe to come out.”

    LOL, this is so funny. I never apologize for big breaks in my blog either. Seriously, I’m not some world-renowned blog, I think people can go without my posts for quite some time. That being said, I’m glad you’re back! This recipe looks good, never had Mexican food for breakfast before, will have to give it a try.

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