Cheesy Egg Breakfast Patties

A delightfully rich breakfast. This patty reminds me of a Mexican breakfast burrito, which I love; only thing is that it’s better. The first time I made this recipe I forgot to add the cheese. Despite the mistake, the patty was delish and my son truly enjoyed it. Once the cheese was added into these wholesome patties, it made a huge difference; the melted cheese ousing out with every bite was a delight to the palate.  Coarse ground whole wheat cornmeal was used in the first iteration of the patties leaving them with a nice crunch.  This recipe, however, calls for using a fine ground cornmeal which gives the dough a smoother texture. Both types of cornmeal work well so you can choose to use the type you prefer. Either way the patties will be amazingly flavorful.

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Cheesy Egg Breakfast Patties

Course Breakfast
Keyword Bacon, Beans, Cheese, Eggs, Eggs and Bacon, Eggs and Beans, Eggs and Cheese
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 Servings
Author Yasmin R



  • 1-1/2 cups all purpose flour
  • 1/2 cup yellow finely ground cornmeal
  • 3/4 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1-1/2 tablespoons granulated sugar
  • 3 tablespoons cold butter diced
  • 2/3 cup hottest tap water


  • 4 slices of your favorite bacon cooked and roughly crumbled
  • 1 cup canned red beans rinsed thoroughly
  • 1/2 jalapeño pepper seeds removed and finely chopped
  • 3 scallions chopped
  • 1 clove fresh garlic finely chopped
  • 3 tablespoons fresh cilantro chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 medium tree ripened tomato peeled and diced
  • 1 tablespoon extra virgin olive oil
  • 6 large eggs 5 for the patties and 1 for the glaze
  • 2 tablespoons whole milk
  • 2 cups grated Mexican shredded four cheese mix or your favorite cheddar cheese


  • 1 tree ripen peach diced
  • 1 ripe mango sliced and diced
  • 1/2 ripe avocado diced
  • 2 to 3 tablespoons diced red onions
  • 1 whole ripe kiwi peeled and diced
  • 1/2 lime juiced
  • 2 teaspoons extra virgin olive oil
  • salt and fresh ground black pepper to taste
  • 1 tablespoon fresh cilantro chopped



  1. In a medium bowl, add the flour, cornmeal, baking powder, salt, and sugar. Use a spoon to mix the ingredients. 

  2. Add the diced cold butter. Using your finger tips, crumble the butter and mix it into the flour mixture. 

  3. Make a well in the center of the mixture. Add in half cup of the hot tap water. Use the spoon to mix the water and flour. Add more water until the dough comes together. (You will end up using the full 2/3 cups of water).

  4. Place the dough on a floured surface and continue kneading until the dough is smooth and soft but not sticky - about one to two minutes. 

    Cover the dough with the bowl and let it rest while you prepare the filling. 

  5. Preheat the oven to 425 degrees. 


  1. In a large non stick frying pan, add the olive oil. Heat over medium flame. 

  2. Add the onions and jalapeños. Sauté for three minutes. 

  3. Add the cilantro, garlic, scallions, half of the 1/4 teaspoon salt and half of the teaspoon black pepper. Sauté for 30 seconds to one minute until fragrant. 

  4. Add the beans and cook for one to two minutes. 

  5. In a bowl, crack five eggs, add the remaining salt and black pepper.. add the milk and beat with a whisk or fork. 

  6. Pour the beaten eggs into the sautéed vegetables. Add the tomatoes and crumbled bacon. 

  7. Cook the eggs to a soft scramble for two to three minutes. Use a wooden spoon or spatula to scramble the eggs as it cooks. 

  8. Remove the eggs and allow to cool for a few minutes. 


  1. On a floured surface, roll the dough into a six inch log. 

  2. Cut the log into six equal pieces.

  3. Using a rolling pin, roll out each piece into a thin four to five inch circle. 

  4. Divide the cheese into six equal portions. And divide the egg mixture into six equal portions 

  5. Add half a portion of cheese on half the dough circle. Add one portion of the egg mixture and top off with the remaining half portion cheese. 

  6. Fold over the empty side of the dough to form a patty. Using a fork seal the patty. 

    Place the patty on a parchment lined baking sheet. Continue filling and sealing the remaining patties. 

    In a small bowl, beat the remaining egg.  Using a pastry brush, coat the top of the patties with the beaten egg.

  7. Place the baking sheet on the lower rack in the oven and bake for 25 minutes until golden brown 

  8. Plate the pattiy and serve with a side of fruit salsa. 



  1. In a bowl, add all the salsa ingredients and use a spoon to combine. Set aside until ready to serve the patties. 

Recipe Notes

You can use either a coarse ground cornmeal or a fine ground cornmeal depending on the texture you want.  I cook the bacon on medium low heat for 10 minutes to give it a slight under cook texture - it will continue cooking in the oven.  If you prefer to get the crunchy texture of the bacon you can cook it as such.  This recipe also goes well with breakfast sausages as a substitue for the bacon. These patties keep well in the refrigerator for up to two days - just reheat and enjoy.

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2 Comments Add yours

  1. Sabreena says:

    Awesome Recipe! I’m always looking for breakfast recipes. Tired of the boring egg and toast. My family enjoyed this one!

  2. Sabreena says:

    Thank you for Sharing!


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