Central American Breakfast

A traditional Central American breakfast is hearty, colorful, and balanced in flavors and nutrients. Across Guatemala, Honduras, and El Salvador, mornings often begin with refried beans, soft scrambled eggs, sweet fried plantains, fresh cheese, and ripe avocado. Although there are variations depending on regions and households, these ingredients are generally found in breakfasts served across Central America. Warm tortillas or pupusas complete the plate, making it both comforting and satisfying.

This Central American breakfast recipe includes Tropical Queso Fresco Centroamericano and a spoonful of Tropical Crema Centroamericana to keep an authentic flavor. Try this simple, balanced, and versatile dish for weekend mornings or family brunch.

Ingredients

• 4 large eggs
• 15 oz refried black beans
• 2 ripe plantains
• 2 ripe avocados, sliced
• ½ cup Tropical Queso Fresco Centroamericano, sliced or crumbled
• ¼ cup Tropical Crema Centroamericana
• 3 tbsp water (for beans)
• ¼ tsp kosher salt, plus more to taste
• Freshly ground black pepper
• Neutral oil, for frying
• Optional: warm tortillas or pupusas for serving

Preparation

1. Peel the plantains and slice them into ½-inch rounds on a slight diagonal.
2. Heat about ½ inch of the oil in a wide skillet over medium heat. Fry the plantain slices in batches for 2–3 minutes per side, until golden and caramelized. Transfer to paper towels and lightly season with salt.
3. Place the refried beans in a small saucepan over medium-low heat. Add 2–3 tablespoons of water to loosen the texture and stir until smooth and heated through. Adjust consistency as desired.
4. In a nonstick skillet over medium-low heat, cook the eggs gently, scramble slowly until your desired consistency. Season with salt and freshly ground black pepper.

Divide the scrambled eggs, beans, and fried plantains among four plates. Add sliced avocado, Queso Fresco, and a spoonful of Crema. Serve immediately with warm tortillas or pupusas.