Breakfast Sandwiches Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

Mix dry ingredients

In a large bowl, whisk together 2 cups yuca flour, 1 tsp sugar, 1 tsp baking powder, and 1 tsp salt until evenly combined.

Incorporate wet ingredients

In a separate bowl, beat 2 whole eggs with 2 Tbsp whole milk and 3 Tbsp melted butter until homogenous. Pour the wet mixture into the dry ingredients and stir with a spatula until it begins to come together into a shaggy dough.

Add cheese and knead

Fold in 1½ cups freshly grated queso fresco (or cheese blend). Turn the mixture out onto a lightly floured surface (use a little extra yuca flour) and knead briefly — just until the cheese is evenly distributed and the dough holds together. If dough feels crumbly, add up to 1 Tbsp more milk; if too sticky, add 1 Tbsp more yuca flour.

Portion dough

Divide the dough into 6 equal portions (about 2.5–3 oz / 70–85 g each). Roll each portion quickly between your palms to form a smooth ball, then flatten slightly into a thick patty about 2.5–3 inches in diameter and 1/2 inch thick.

Bake

Place patties on the prepared baking sheet spaced 1 inch apart. Brush tops lightly with a little melted butter if desired. Bake in the preheated oven 15–18 minutes, or until the exterior is golden and they feel slightly puffed. The interiors should be tender and cheesy. Remove from oven and allow to cool slightly on a rack for 5 minutes.

Prepare croissants

While Pan de Bono are baking, slice 6 croissants horizontally. Lightly brush both cut sides with melted butter and place them cut-side up on a baking sheet. Toast in the oven at 350°F (175°C) for 4–6 minutes or until just warm and lightly crisped (you can do this in a toaster oven).

Cook eggs

Heat a nonstick skillet over medium heat and add 2 tsp oil or butter. Crack 6 eggs into the pan and cook to preference: sunny-side up with slightly set whites (about 3–4 minutes) or over-easy (flip and cook 15–30 seconds more). Season with salt and pepper. For uniform sandwiches, you can use an egg ring so eggs fit the croissant shape.

Warm Pan de Bono

If the Pan de Bono have cooled, warm them 2–3 minutes in the oven so they are soft and melty inside.

Assemble sandwiches

Place each toasted croissant bottom on a work surface. Top with a warm Pan de Bono patty (break in half if too large), then a cooked egg, 2 slices of ham or bacon (if using), a tomato slice (optional), and a small handful of cilantro or arugula. Add the croissant top and press gently. If you like a sweet-salty contrast, drizzle about 1/3–1/2 tsp honey or dulce de leche on the inside of the top croissant before closing.

Serve

Serve immediately while warm so the cheese from the Pan de Bono is soft and eggs are hot. These sandwiches are best eaten the day they are made.

For a sweeter version, spread a thin layer (about 1/3 tsp) of honey or dulce de leche inside the croissant top before assembling. The combination of sweet and salty enhances the cheesy Pan de Bono.