Salvadoran Breakfast Pupusas Recipe with Eggs and Cheese

Cook them on a hot griddle until lightly browned and slightly charred. Serve with curtido or a simple cabbage slaw and your favorite salsa for a balanced breakfast or brunch. They rehearse and freeze well, making them ideal for meal prep and feeding a crowd.

For the filling

• 2 tbsp neutral oil (vegetable or canola)
• 8 eggs, scrambled
• 1 roma tomato, diced
• 1 jalapeño, diced (or substitute bell pepper for milder heat)
• 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 (add gradually)
• Pinch of salt

• Prepare the scrambled eggs: heat the oil in a skillet over medium heat. Add the finely diced onion and sauté for 3–4 minutes until soft, stirring occasionally.
• Add the diced tomato and jalapeño (or diced bell pepper) and cook another 4–5 minutes until the vegetables are softened.
• Reduce the heat to medium-low, pour in the beaten eggs, season with a pinch of salt, and let them set for about 30 seconds. Gently push the eggs toward the center and stir occasionally until cooked to your preferred doneness. Transfer the eggs to a bowl and set aside.
• Make the masa: place the masa harina in a large mixing bowl. Add a pinch of salt. Gradually pour in about 1 cup of water at a time while kneading with your hands until the dough is soft, smooth, and pliable—moist but not sticky.
• Adjust with more water if the dough feels dry, or more masa harina if it becomes too wet. Roll the dough into a single large ball, cover with a damp towel, and rest for 15 minutes.
• Divide the masa into 12–14 even balls. Wet your hands slightly to prevent sticking and flatten each ball into a thick tortilla shape.
• Add about 1 tablespoon each of scrambled eggs, refried beans, and shredded mozzarella to the center of the flattened dough.
• Gather the edges of the dough up and around the filling, pinching to seal it and forming a smooth ball. Gently flatten the filled ball back into a thick disk, adding a little water to your hands if the dough cracks.
• Heat a comal, griddle, or heavy skillet over medium-high heat. Place the shaped pupusa on the hot surface and cook 3–5 minutes per side, until the masa is cooked through and has light, golden-brown spots or slight charring.
• Repeat with the remaining dough and filling. Serve the pupusas warm with curtido or cabbage slaw and your favorite salsa. Enjoy.

• You can prepare the scrambled egg mixture ahead of time and keep it refrigerated to speed up morning assembly.
• For a milder version, substitute diced bell pepper for the jalapeño. For more protein, add cooked breakfast sausage or crumbled chorizo to the filling.
• To freeze: shape the pupusas and place them between sheets of parchment paper in an airtight container. Cook them straight from frozen on a hot griddle, adding a little extra time per side.
• If the masa cracks while shaping, wet your hands slightly or press the edges gently to seal. Proper hydration of the dough is key—resting helps make it more pliable.
• Use a non-stick skillet or a lightly oiled cast-iron griddle to prevent sticking. Moderate heat ensures the inside cooks through without burning the exterior.
• Leftover cooked pupusas reheat well in a skillet over low heat or in a covered pan in a 300°F (150°C) oven until warmed through.
• These pupusas are great for meal prep—make a batch on the weekend and refrigerate or freeze portions for quick breakfasts throughout the week.