50+ Easy Colombian Breakfast Recipes That Will Make Your Mornings Special

Colombian cuisine is a vibrant reflection of the country’s rich culture and diverse landscapes. One of the most exciting aspects of Colombian food is its breakfast dishes, which range from hearty and savory to light and sweet, offering something for every taste and preference.

Whether you’re enjoying a traditional meal in the heart of Colombia or trying to recreate the flavors at home, these dishes will transport you to the beautiful landscapes of the Andean region, the coast, or the Amazon.

In this blog post, we’ve compiled over 50+ Colombian breakfast recipes that will add excitement and flavor to your morning routine.

From classic dishes like arepas and tamales to sweet treats like pandebonos and changua, you’ll discover the comforting, savory, and often surprising tastes that make Colombian breakfasts truly unique.

Let’s dive into these delicious recipes that will not only satisfy your hunger but also offer a true taste of Colombia’s culinary traditions.

50+ Easy Colombian Breakfast Recipes That Will Make Your Mornings Special

A Colombian breakfast is more than just a meal; it’s a reflection of the country’s rich history, regional diversity, and love for flavorful, fresh ingredients.

Whether you’re craving something light and quick or a filling platter to start your day, Colombian breakfast recipes offer a perfect balance of savory and sweet options.

These dishes are perfect for anyone looking to explore new flavors or add variety to their morning meals.

With over 50 recipes, you now have an endless list of exciting and delicious breakfast options to try at home. From the crispy arepas of the coast to the hearty bandeja paisa of the mountains, each dish offers a unique experience that will make every morning feel like a celebration.

So, why not start your day with the vibrant and flavorful tastes of Colombia?

Arepa de Queso (Cheese Arepas)

Arepas de Queso are a popular Colombian breakfast dish made from cornmeal dough stuffed with cheese. These soft and cheesy treats are often enjoyed with a cup of hot chocolate or coffee, making them an ideal start to the day. The combination of crispy edges and a gooey, melted cheese center is irresistible.

Ingredients:

• 2 cups of arepa flour (pre-cooked cornmeal)
• 1 ½ cups warm water
• 1 teaspoon salt
• 1 tablespoon butter, melted
• 1 ½ cups of grated cheese (queso fresco or mozzarella)
• 1 tablespoon sugar (optional)

Instructions:

1. In a large bowl, combine the arepa flour, salt, and sugar (if using).
2. Gradually add the warm water and mix until the dough comes together. If the dough feels too dry, add a bit more water.
3. Knead the dough for 2-3 minutes until smooth and firm.
4. Divide the dough into small balls and flatten each ball into a round patty about ½ inch thick.
5. Place a generous amount of grated cheese in the center of each patty.
6. Fold the edges of the dough over the cheese and pinch the seams together to seal the arepas.
7. Heat a non-stick skillet over medium heat and add the melted butter.
8. Cook the arepas for about 3-4 minutes on each side or until golden brown and crispy.
9. Serve hot with a drizzle of honey or a side of hot chocolate.

Arepas de Queso are not only a delicious way to start the day, but they also provide a comforting and satisfying meal. The cheese filling melts perfectly inside the crispy cornmeal dough, making them an indulgent yet simple treat. Pair these with a warm drink like Colombian hot chocolate for a truly authentic experience.

Tamales Colombianos (Colombian Tamales)

Tamales are a traditional Colombian breakfast dish often served during the festive season or as a hearty morning meal. These tamales are made by wrapping a flavorful mix of meats, vegetables, and rice in banana leaves and steaming them to perfection. They are both filling and flavorful, offering a unique taste of Colombian cuisine.

Ingredients:

• 2 cups masa harina (corn flour)
• 1 ½ cups chicken broth
• 1 lb chicken thighs, cooked and shredded
• ½ lb pork, cooked and shredded
• 1 cup cooked rice
• 1 small onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 tomato, diced
• 1 teaspoon cumin
• Salt and pepper, to taste
• 10-12 banana leaves, cut into squares (alternatively, you can use parchment paper)
• 2 tablespoons vegetable oil

Instructions:

1. In a large bowl, mix the masa harina with the chicken broth to form a dough. Add salt and cumin to taste.
2. In a skillet, heat the vegetable oil over medium heat. Sauté the onion, bell pepper, and garlic until softened.
3. Add the tomato and cook for 2-3 minutes until it breaks down into a sauce.
4. Stir in the cooked chicken, pork, and rice. Season with salt and pepper, then remove from heat.
5. Lay out the banana leaves and place a spoonful of masa dough in the center of each leaf.
6. Add a generous amount of the meat and rice mixture on top of the dough, then fold the leaves into a tight packet.
7. Steam the tamales for about 1-1.5 hours, ensuring they are thoroughly cooked and the masa is firm.
8. Unwrap the tamales and serve hot.

Tamales Colombianos are a rich, comforting dish perfect for a special breakfast. They are filled with flavorful meats, vegetables, and rice, making them a hearty meal to start the day. The banana leaves not only give them a beautiful presentation but also impart a subtle earthy aroma. These tamales are ideal for sharing with family and friends.

Calentado (Colombian Rice and Beans)

Calentado is a classic Colombian breakfast dish made from leftover rice, beans, and a variety of meats. It is a hearty and satisfying way to use up leftover dinner ingredients and turn them into a flavorful breakfast. Often topped with a fried egg, it’s a perfect combination of flavors and textures.

Ingredients:

• 2 cups cooked rice (preferably a day old)
• 1 cup cooked red beans or black beans
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 1 bell pepper, chopped
• 1 garlic clove, minced
• ½ cup cooked pork or beef, shredded
• 2 eggs (for frying)
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. In a large skillet, heat the vegetable oil over medium heat.
2. Add the onion, bell pepper, and garlic, sautéing until softened.
3. Stir in the cooked rice, beans, and shredded meat. Season with salt and pepper, and cook until heated through.
4. In a separate pan, fry the eggs to your desired doneness.
5. Serve the calentado with a fried egg on top and garnish with fresh cilantro.

Calentado is a wonderful example of Colombian comfort food. It takes simple, everyday ingredients and turns them into a flavorful and satisfying meal. Whether you use leftover rice and beans from the previous day or make it fresh, the combination of savory meat, rice, and beans topped with a fried egg makes for a filling and delicious breakfast. It’s the perfect way to start a busy day with energy and flavor.

Changua (Colombian Milk and Egg Soup)

Changua is a traditional Colombian breakfast soup made with milk, scallions, and eggs. It’s especially popular in the Andean region of Colombia. This creamy, comforting dish is often served with arepas or bread for dipping, making it a warm and nourishing start to the day. The soft poached eggs and fresh scallions infuse the broth with rich flavors, creating a dish that’s both simple and satisfying.

Ingredients:

• 4 cups whole milk
• 2 cups water
• 4 eggs
• 2 tablespoons butter
• 1 bunch of scallions, chopped
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• Fresh cilantro, chopped (optional)
• Arepas or bread for serving

Instructions:

1. In a large pot, combine the milk and water. Heat over medium heat until it begins to warm up.
2. Add the chopped scallions, butter, salt, and pepper, stirring well to combine.
3. Once the milk mixture is hot, crack the eggs into the pot one at a time, making sure they are evenly spaced.
4. Cover the pot and let the eggs poach in the simmering milk for about 3-4 minutes or until the whites are set, but the yolks remain soft.
5. Carefully spoon the soup and eggs into bowls, making sure to get a little of the scallions in each serving.
6. Garnish with fresh cilantro if desired and serve with arepas or bread on the side.

Changua is a heartwarming breakfast that combines the richness of milk with the lightness of poached eggs. It’s a great way to start a chilly morning with a nourishing, flavorful dish. The addition of scallions gives it a fresh kick, and when paired with an arepa, it offers the perfect balance of savory and creamy flavors.

Empanadas de Carne (Colombian Beef Empanadas)

Empanadas de Carne are a beloved Colombian snack or breakfast item filled with a savory ground beef mixture, then deep-fried to golden perfection. Crispy on the outside and tender on the inside, these empanadas are often enjoyed with aji (spicy Colombian salsa) or a side of hot chocolate, making them a flavorful and filling way to start the day.

Ingredients:

• 2 cups of masa harina (corn flour)
• 1 ½ cups warm water
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 lb ground beef
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 small potato, boiled and mashed
• 1 teaspoon cumin
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

1. In a large bowl, combine the masa harina with the salt and warm water. Stir until a smooth dough forms. Divide the dough into small balls and flatten them into rounds.
2. In a skillet, heat a little vegetable oil over medium heat. Add the onions, bell pepper, and garlic, cooking until softened.
3. Add the ground beef and cook until browned. Stir in the mashed potato, cumin, salt, and pepper, and cook for a few more minutes until the mixture is well combined.
4. Spoon a generous amount of the beef filling onto each flattened dough round, folding the dough over the filling to form a half-moon shape. Seal the edges by pressing with a fork.
5. Heat oil in a deep pan over medium-high heat. Fry the empanadas in batches until golden and crispy, about 3-4 minutes per side.
6. Drain the empanadas on paper towels and serve with aji or hot sauce.

Empanadas de Carne are a true Colombian breakfast favorite, offering a satisfying combination of crispy corn dough and savory beef filling. They are perfect for breakfast on-the-go or served with a cup of hot chocolate for a more leisurely meal. The crispy exterior and flavorful, tender filling make them a classic Colombian treat you’ll want to make again and again.

Tamal de Pollo (Chicken Tamal)

Tamal de Pollo is another variation of the Colombian tamale, this time made with chicken. Wrapped in banana leaves and steamed until tender, these tamales are filled with a flavorful mixture of chicken, vegetables, rice, and spices. It’s a hearty and flavorful breakfast option, especially loved by Colombians for its rich taste and filling nature.

Ingredients:

• 2 cups masa harina (corn flour)
• 3 cups chicken broth
• 1 lb chicken breast, cooked and shredded
• 1 small onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 tomato, chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 cup cooked rice
• 1/2 cup peas
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Banana leaves (or parchment paper for wrapping)

Instructions:

1. In a large bowl, mix the masa harina with chicken broth to form a dough. Add salt and season with cumin and paprika.
2. In a skillet, heat vegetable oil over medium heat. Sauté the onion, bell pepper, and garlic until softened.
3. Add the chopped tomato and cook until it breaks down into a sauce. Stir in the shredded chicken, cooked rice, peas, salt, and pepper.
4. Lay out the banana leaves and spoon some of the masa dough onto each leaf. Add a generous portion of the chicken mixture on top.
5. Fold the banana leaves around the filling to form a packet and secure with kitchen twine.
6. Steam the tamales in a large pot for 1-1.5 hours, or until the masa is firm and cooked through.
7. Unwrap the tamales and serve hot, with extra salsa or a side of avocado if desired.

Tamal de Pollo is a quintessential Colombian breakfast dish, offering a hearty and flavorful start to the day. The steamed banana leaves give the tamales a delicious aroma, while the tender chicken and fluffy masa fill you up and keep you satisfied. This dish is perfect for family gatherings or for a weekend treat that captures the essence of Colombian cooking.

Pandebono (Colombian Cheese Bread)

Pandebono is a popular Colombian cheese bread made with a combination of tapioca flour, cheese, and eggs. These small, round buns are delightfully cheesy, soft, and slightly sweet, making them a perfect breakfast or snack. Typically served warm, pandebonos are enjoyed with coffee, hot chocolate, or fresh juice, offering a light yet satisfying start to the day.

Ingredients:

• 1 ½ cups tapioca flour (yuca flour)
• 1 cup grated queso fresco or mozzarella cheese
• 2 eggs
• ½ cup ricotta cheese
• 1 tablespoon sugar (optional)
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/3 cup milk
• 2 tablespoons butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the tapioca flour, grated cheese, sugar, salt, and baking powder.
3. In a separate bowl, whisk together the eggs, ricotta cheese, milk, and melted butter.
4. Slowly add the wet ingredients to the dry ingredients and mix until a dough forms. The dough should be soft but not sticky. If it’s too dry, add a little more milk.
5. Divide the dough into small balls, about the size of a golf ball, and place them on the prepared baking sheet.
6. Bake for 15-20 minutes or until the pandebonos are golden brown and puffed up.
7. Serve warm with coffee, hot chocolate, or fresh fruit juice.

Pandebono is a beloved Colombian breakfast bread that perfectly balances the richness of cheese with the lightness of tapioca flour. These cheesy buns are a great way to enjoy a savory breakfast or snack that’s simple to prepare and full of flavor. They’re also perfect for pairing with a hot drink like Colombian coffee or chocolate, making them a true breakfast delight.

Ajiaco (Colombian Chicken and Potato Soup)

Ajiaco is a traditional Colombian soup that combines chicken, potatoes, corn, and a variety of fresh herbs. It’s a hearty and flavorful dish, perfect for a wholesome breakfast, especially in the cooler months. This dish is popular in Bogotá and the surrounding highland regions and is often served with avocado, capers, and a dollop of cream on top for added richness.

Ingredients:

• 4 boneless, skinless chicken breasts
• 6 medium potatoes (preferably a mix of waxy and starchy potatoes)
• 2 cups fresh corn kernels (or 3-4 corn on the cob, cut into pieces)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 bunch of cilantro
• 1 teaspoon cumin
• 2 bay leaves
• 6 cups chicken broth
• Salt and pepper, to taste
• 1 cup heavy cream (optional)
• 2 ripe avocados, sliced
• 1 tablespoon capers

Instructions:

1. In a large pot, bring the chicken broth to a boil. Add the chicken breasts, cumin, bay leaves, and salt. Let the chicken simmer for about 20 minutes, or until fully cooked.
2. While the chicken cooks, peel and chop the potatoes into chunks.
3. Once the chicken is cooked, remove it from the pot and shred it using two forks. Set aside.
4. Add the chopped potatoes, corn, onion, garlic, and cilantro stems (save the leaves for garnish) to the pot. Simmer for about 30 minutes, or until the potatoes are tender and the soup has thickened.
5. Add the shredded chicken back to the pot and cook for another 10 minutes. Adjust the seasoning with salt and pepper.
6. Serve the soup hot, garnished with fresh cilantro leaves, slices of avocado, a dollop of cream, and capers.

Ajiaco is a flavorful, filling, and comforting Colombian soup that’s perfect for breakfast. Its combination of tender chicken, creamy potatoes, and sweet corn makes it a delicious and hearty meal. The creamy avocado and tangy capers balance the richness of the soup, making it a memorable and satisfying dish. Whether you enjoy it in the cold mornings or as a warming lunch, ajiaco is a great way to taste Colombian tradition.

Bandeja Paisa (Colombian Breakfast Platter)

Bandeja Paisa is an iconic Colombian dish that originated from the Antioquia region and is typically served as a hearty, filling breakfast. It consists of a variety of meats, beans, rice, fried egg, avocado, and plantains, making it a complete meal packed with flavors. Although traditionally enjoyed for lunch or dinner, this dish is sometimes served for breakfast to provide a substantial and flavorful start to the day.

Ingredients:

• 1 cup red beans (cooked or canned)
• 1 cup white rice, cooked
• 2 fried eggs
• 1 avocado, sliced
• 2 small plantains, fried
• 1 small pork chop or pork belly (about 4 oz)
• 2 oz ground beef (for picadillo)
• 2 tablespoons vegetable oil
• 1 tablespoon onion, chopped
• 1 clove garlic, minced
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. In a skillet, heat oil and cook the pork chop or pork belly until golden brown and crispy. Set aside.
2. In the same skillet, cook the ground beef with chopped onions, garlic, cumin, salt, and pepper until browned and cooked through. Set aside.
3. In a separate pan, fry the plantains until golden and crispy on each side.
4. To assemble the plate, place a serving of cooked rice, red beans, and fried eggs on a large platter.
5. Add the cooked pork, ground beef picadillo, fried plantains, and avocado slices.
6. Serve hot with fresh salsa or a squeeze of lime if desired.

Bandeja Paisa is the epitome of a Colombian feast. It’s a rich, satisfying breakfast that offers a variety of flavors and textures in one meal. The combination of meats, rice, beans, plantains, and eggs provides a nutritious and filling way to start the day. While it’s often enjoyed during lunchtime or as a celebration dish, serving it for breakfast is a delicious treat for those who enjoy a substantial meal to begin their day.

Calentado (Colombian Leftover Breakfast)

Calentado is a classic Colombian breakfast made from leftover rice, beans, and meat, often served with a fried egg on top. This dish is hearty, flavorful, and practical, as it uses ingredients from the previous night’s meal, transforming them into a comforting breakfast the next day. It’s a perfect example of Colombian ingenuity and resourcefulness, offering a quick and satisfying morning meal.

Ingredients:

• 1 cup leftover white rice
• ½ cup cooked red beans (leftovers or fresh)
• 1 small portion of leftover meat (beef, chicken, or pork), shredded or chopped
• 2 eggs
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 tablespoon tomato paste or diced tomato
• ½ teaspoon cumin
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat the oil over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 2 minutes.
2. Add the tomato paste (or diced tomatoes) and cumin, stirring to combine. Cook for another 2-3 minutes.
3. Add the leftover rice, beans, and shredded meat to the skillet. Stir well to combine and heat through, about 5 minutes. Season with salt and pepper.
4. In a separate pan, fry the eggs sunny-side up or to your preference.
5. Serve the calentado hot, topped with a fried egg and a side of avocado, if desired.

Calentado is a warm, comforting breakfast that’s both resourceful and delicious. It’s a perfect dish to start the day with, especially when you have leftovers from a previous meal. The combination of rice, beans, and meat makes for a balanced, hearty breakfast, while the fried egg adds richness. This dish is a true representation of how Colombians make the most of their ingredients and enjoy a satisfying breakfast.

Arepa de Chocolo (Sweet Corn Arepa)

Arepa de Chocolo is a sweet Colombian corn arepa made with fresh corn kernels, cheese, and a hint of sugar. Unlike the more savory arepas, this version is sweet and soft, making it a perfect treat for breakfast. Often served with hot chocolate or coffee, it’s a comforting and traditional dish in Colombian households, especially in the Andean region.

Ingredients:

• 2 cups fresh or frozen corn kernels, blended into a smooth puree
• 1 cup cornmeal (arepa flour)
• ½ cup queso fresco or mozzarella cheese, grated
• 2 tablespoons sugar (optional)
• 1 teaspoon salt
• 1/2 cup warm water
• 1 tablespoon butter (optional)

Instructions:

1. In a large mixing bowl, combine the cornmeal, corn puree, sugar (if using), salt, and grated cheese. Mix until well combined.
2. Gradually add the warm water until the dough comes together into a smooth but slightly sticky texture. If needed, add more water or cornmeal to achieve the right consistency.
3. Form the dough into small, thick patties (about 4 inches wide).
4. Heat a non-stick pan or griddle over medium heat. Cook the arepas for about 4-5 minutes per side, or until golden brown and cooked through.
5. Serve warm with a drizzle of butter or as is, with hot chocolate or coffee on the side.

Arepa de Chocolo is a wonderful example of Colombian comfort food, balancing the sweetness of corn with savory cheese. This dish is perfect for a cozy breakfast, offering a satisfying, slightly sweet option that’s still hearty and filling. Whether enjoyed on its own or alongside a warm drink, Arepa de Chocolo is a quintessential Colombian breakfast that will leave you craving more.

Tamales Colombianos (Colombian Tamales)

Tamales Colombianos are a traditional Colombian breakfast dish made from corn dough (masa) filled with meat, vegetables, and spices. Wrapped in banana leaves and steamed to perfection, tamales are a complete and filling meal that provides a wonderful variety of flavors. While they are typically enjoyed during special occasions or for a hearty breakfast, they are loved throughout Colombia for their rich taste and texture.

Ingredients:

• 2 cups masa harina (corn dough)
• 1 cup chicken or beef (cooked and shredded)
• 1 cup cooked potatoes, diced
• 1 cup cooked carrots, diced
• ½ cup green peas
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon cumin
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• 8-10 banana leaves (or parchment paper, if unavailable)
• 2 cups chicken broth (or as needed)

Instructions:

1. In a pan, heat the oil and sauté the onion and garlic until softened. Add the shredded meat, potatoes, carrots, and green peas. Season with cumin, salt, and pepper. Set aside to cool.
2. In a large bowl, combine the masa harina with chicken broth, a pinch of salt, and mix until you form a dough that’s soft and moist but not sticky.
3. Cut the banana leaves into squares large enough to wrap the tamales. If using banana leaves, briefly heat them over an open flame or in hot water to make them more pliable.
4. Spread a spoonful of masa dough on each leaf, add a spoonful of the filling, and fold the leaves to seal the tamale into a package.
5. Steam the tamales for 45-60 minutes, checking periodically to ensure the masa is fully cooked and the filling is hot.
6. Serve the tamales hot with a side of hot sauce or avocado.

Tamales Colombianos are a perfect breakfast for those who crave a substantial, flavorful meal. The combination of tender meat, vegetables, and soft masa wrapped in aromatic banana leaves creates a rich and satisfying dish. Steaming the tamales ensures that all the ingredients meld together, making each bite full of flavor. Whether enjoyed with family on a special occasion or as a filling breakfast, tamales are a true Colombian delicacy.

Changua (Colombian Milk and Egg Soup)

Changua is a traditional Colombian breakfast soup made with milk, eggs, green onions, and bread. It’s a warm and comforting dish that’s commonly enjoyed in the Andean region of Colombia, particularly in the colder months. This simple yet satisfying soup is perfect for those looking for a light but hearty start to the day. The combination of milk and eggs creates a creamy base, while the bread adds substance to the soup.

Ingredients:

• 2 cups whole milk
• 2 cups water
• 2 eggs
• 1 small bunch of green onions, chopped
• 2 slices of stale bread, torn into pieces
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a medium saucepan, combine the milk and water. Bring to a gentle simmer over medium heat.
2. Add the chopped green onions and season with salt and pepper. Let the soup simmer for about 5 minutes, allowing the flavors to meld together.
3. Tear the bread into pieces and add it to the soup. Stir gently and cook for another 2-3 minutes until the bread softens.
4. Crack the eggs into the soup, one at a time. Let them poach in the broth for about 4-5 minutes, or until the whites are set but the yolks remain runny.
5. Serve the changua hot, garnished with fresh cilantro, if desired.

Changua is a perfect example of the simplicity and comfort of Colombian breakfasts. The creamy, savory broth combined with poached eggs and soft bread is a wonderful way to start the day, especially when paired with a hot cup of coffee or fresh juice. It’s easy to make, comforting, and incredibly flavorful, offering a taste of Colombian tradition in every spoonful.

Pan de Bono (Colombian Cheese Bread)

Pan de Bono is a beloved Colombian cheese bread that’s crispy on the outside and soft and cheesy on the inside. Made with a combination of cheese, yuca flour (or tapioca flour), and egg, these bite-sized rolls are often served with a hot drink like chocolate or coffee for breakfast. Pan de Bono has a slight chewiness thanks to the yuca flour, and the cheese adds a rich, savory flavor that makes them irresistible.

Ingredients:

• 1 ½ cups yuca flour (tapioca flour)
• 1 ½ cups queso fresco or mozzarella cheese, grated
• 1 egg
• 1/4 cup milk
• 1 teaspoon baking powder
• ¼ cup butter, softened
• ½ teaspoon salt

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the yuca flour, grated cheese, baking powder, and salt. Stir to combine.
3. Add the egg, milk, and softened butter to the dry ingredients. Mix everything together until a soft dough forms.
4. Roll the dough into small balls, about the size of a golf ball, and place them on the prepared baking sheet.
5. Bake for 15-20 minutes, or until the tops are lightly golden and the bread has a crisp texture.
6. Serve warm with a hot drink of your choice.

Pan de Bono is a delicious and comforting breakfast treat that showcases the rich flavors of Colombian cuisine. The combination of yuca flour and cheese creates a unique texture that is soft, chewy, and satisfying. Whether you enjoy it with a cup of coffee or as a snack, this iconic Colombian bread is sure to please. Perfect for a morning pick-me-up or for entertaining guests, Pan de Bono brings a taste of Colombia to your table.

Bandeja Paisa (Colombian Hearty Breakfast Platter)

Bandeja Paisa is a traditional Colombian breakfast platter that’s hearty, filling, and packed with flavors. Originating from the Antioquia region, this dish is often considered a full meal and is known for its variety of components, including rice, beans, fried eggs, chicharrón (crispy pork belly), avocado, and arepa. Though it’s typically enjoyed for lunch, it also makes for an indulgent breakfast for those seeking a satisfying start to the day.

Ingredients:

• 1 cup cooked white rice
• ½ cup cooked red beans
• 2 eggs
• 4 ounces chicharrón (crispy fried pork belly)
• 1 small avocado, sliced
• 2 small arepas
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Instructions:

1. Begin by frying the eggs sunny-side up or to your preferred level of doneness.
2. In a separate pan, heat the chicharrón until crispy and golden. Set aside.
3. Heat the cooked rice and beans together in a skillet until warmed through.
4. Assemble the Bandeja Paisa by placing the rice and beans in the center of a large plate. Arrange the fried egg, crispy chicharrón, sliced avocado, and arepas on the plate.
5. Season everything with salt and pepper to taste and serve immediately.

Bandeja Paisa is the ultimate indulgent breakfast, perfect for those who need a substantial and flavorful meal to start their day. This dish provides a wide range of textures and flavors, from the richness of the chicharrón and fried egg to the creaminess of avocado and the comforting rice and beans. It’s a true Colombian classic, and while it may be more typical for lunch, it makes for an unforgettable breakfast when you want to treat yourself to something special.

Note: More recipes are coming soon!