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Pan de Muerto Breakfast Sandwich



– 1 tablespoon cooking oil – 4 eggs, beaten – 1/4 teaspoon salt – 1 cup Real California Crema Mexicana – 1 canned chipotle pepper in adobo – 1 tablespoon canned chipotle adobo – 1/2 teaspoon garlic salt – 2 savory panes de muerto – 1/2 cup warm refried pinto beans – 4 slices Real California Queso Fresco – 4 avocado slices – Pickled jalapeños and carrot slices for serving :Cheese, Hispanic Dairy, Crema, Queso Fresco, Avocado, Pan de Muerto
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Preparation time: 10 minutes

Cooking time: 5 minutes

Heat oil in a large frying pan over medium heat. Add eggs, season with salt and fold until set. Remove from heat and keep warm.

Combine crema Mexicana, chipotle pepper, adobo and garlic salt in a blender or food processor and blend until smooth. Transfer chipotle crema to a serving dish.

Slice each pan de muerto breads in half. Spread the top half with refried beans. Spread bottom half with chipotle crema. Add half the scrambled egg, 2 slices of queso fresco, 2 avocado slices and top with top half of bread. Serve with pickled jalapeños and carrot slices.

Makes 2

Recipe and image created by Ericka Sanchez/@nibblesnfeasts for the CMAB