Arepa Breakfast Sandwiches with Eggs, Avocado, and Queso

Why You’ll Love This Recipe

• Golden, griddled arepas with a tender, steamy center and crisp exterior.
• Ultra-fluffy soft-scrambled eggs that melt into creamy avocado and queso blanco.
• Balanced flavors and textures, brightened with a tangy hit of lime and hot sauce.
• Make-ahead friendly arepas so weekday breakfasts feel like a weekend treat.

Grocery List

• Produce: 1 ripe Hass avocado, 1 lime, optional fresh cilantro
• Dairy: 8 large eggs, 4 oz queso blanco, 1 tbsp unsalted butter, 2 tbsp milk or cream
• Pantry: White masarepa, neutral oil, hot sauce, fine sea salt, black pepper

Full Ingredients

For the Arepas

• 1 1/3 cups (160 g) white masarepa (precooked cornmeal, such as P.A.N.)
• 1 2/3 cups (400 ml) warm water
• 3/4 tsp fine sea salt
• 2 tbsp neutral oil (vegetable, canola, or avocado) for griddling

For the Soft-Scrambled Eggs

• 8 large eggs
• 2 tbsp whole milk or heavy cream
• 1 tbsp unsalted butter
• 1/4 tsp fine sea salt
• Freshly ground black pepper, to taste

For Assembly

• 1 ripe Hass avocado, pitted and sliced
• 1 tsp fresh lime juice
• Pinch fine sea salt
• 4 oz queso blanco, sliced or crumbled
• 2–4 tsp hot sauce (plus extra to taste)
• Optional: fresh cilantro leaves for garnish

Step-by-Step Instructions

Step 1: Preheat oven and mix the arepa dough

Heat the oven to 375°F. In a bowl, whisk the warm water with the salt until dissolved. Sprinkle in the masarepa while stirring with a spoon, then switch to your hands and knead briefly until a soft, cohesive dough forms. It should feel like soft modeling clay and not stick to your hands. Let rest for 5 minutes to fully hydrate.

Step 2: Shape the arepas

With damp hands, divide the dough into 4 equal pieces (about 120–130 g each). Roll each into a smooth ball, then flatten to 3.5–4 inches wide and about 3/4 inch thick. Smooth any edge cracks with wet fingertips. If the dough feels dry or cracks excessively, knead in 1–2 teaspoons warm water.

Step 3: Griddle until golden

Heat a cast-iron skillet or griddle over medium heat (surface around 350°F). Add 1–2 tablespoons neutral oil. Cook arepas 5–6 minutes per side until deep golden with light char spots. Avoid moving them too soon; flip when a crust has formed and they release easily.

Step 4: Finish in the oven and split

Transfer arepas to a wire rack set over a sheet pan and bake 8–10 minutes, until they sound hollow when tapped and feel set in the center. Rest 5 minutes. Using a serrated knife, slice around the edge to open each arepa about 80% of the way, creating a warm pocket.

Step 5: Soft-scramble the eggs

In a medium bowl, whisk the eggs, milk, and 1/4 teaspoon salt until evenly blended. Melt the butter in a nonstick skillet over low heat. Pour in the eggs and cook slowly, stirring constantly with a silicone spatula, sweeping the pan to form small, glossy curds, 4–5 minutes. Remove from heat while slightly underdone; residual heat will finish them. Pepper to taste.

Step 6: Assemble and serve

Toss avocado slices with lime juice and a pinch of salt. Fill each warm arepa with a generous spoonful of soft eggs, queso blanco, and avocado. Add a splash of hot sauce to each (start with about 1/2–1 teaspoon per sandwich). Garnish with cilantro if using, and serve immediately.

Pro Tips

• Use masarepa (precooked cornmeal) specifically for arepas. Do not substitute masa harina or polenta.
• Hydration is key: dough should be supple, not sticky. If crumbly, knead in warm water 1 teaspoon at a time; if tacky, dust with a pinch of masarepa.
• For well-cooked centers, finish arepas in the oven; they should sound hollow when tapped.
• Make eggs on low heat and pull them off while still glossy. They continue to set off the heat.
• Keeping warm: hold split arepas (unfilled) in a 200°F oven for up to 20 minutes while you cook the eggs.

Variations

• Perico-style eggs: Sauté 1/3 cup finely chopped onion in 1 tsp oil until translucent; add 1/2 small diced tomato and 1 tbsp chopped cilantro. Fold into the eggs as they set.
• Protein boost: Add crisp bacon, breakfast sausage, or cooked chorizo to the filling.
• Cheese swap or melt: Try Oaxaca, mozzarella, or Monterey Jack. Add a slice inside the hot arepa to melt before filling.

Storage & Make-Ahead

Cooked, unfilled arepas keep refrigerated up to 4 days or frozen up to 2 months. Reheat at 375°F for 8–10 minutes (or in a toaster/air fryer) until hot and crisp outside. Shaped, uncooked arepa patties can be wrapped and refrigerated up to 24 hours; cook straight from the fridge, adding 1–2 minutes per side. Eggs are best cooked to order, but you can gently rewarm soft-scrambled eggs over low heat with a teaspoon of water or milk. Cut avocado just before serving to prevent browning. Assembled sandwiches are best enjoyed immediately.

Nutrition (per serving)

Approximate: 560 calories; 45 g carbohydrates; 24 g protein; 31 g fat; 6 g fiber; 780 mg sodium. Values will vary based on brands and hot sauce amount.