30+ Authentic Colombian Breakfast Recipes to Start Your Day Right

Colombian cuisine offers a vibrant and diverse breakfast experience that reflects the country’s rich cultural heritage and regional flavors.

From hearty, savory dishes like calentado and sobrebarriga to sweet treats like arepa boyacense, Colombian breakfasts are designed to fuel your day with warmth, comfort, and bold tastes.

Whether you prefer eggs cooked with fresh vegetables, flavorful soups, or corn-based specialties wrapped in plantain leaves, there’s a Colombian breakfast recipe to satisfy every craving.

In this collection of 30+ Colombian breakfast recipes, you’ll discover traditional favorites and hidden gems that bring the heart of Colombia right to your kitchen table.

30+ Authentic Colombian Breakfast Recipes to Start Your Day Right

Exploring Colombian breakfast recipes is a wonderful way to immerse yourself in a culinary tradition that balances hearty ingredients with fresh, vibrant flavors.

These recipes showcase the versatility of staples like corn, beans, eggs, and meats, and highlight how simple ingredients transform into satisfying, wholesome meals.

Whether you’re looking for a quick and easy start to your morning or a slow-cooked dish full of depth, Colombian breakfasts offer something for everyone.

Embrace these recipes to add warmth and authenticity to your mornings, and enjoy a true taste of Colombia’s rich food culture.

Arepas

Arepas are a staple of Colombian breakfasts, offering a warm, comforting cornmeal patty that’s crispy on the outside and soft inside. Often served with cheese, butter, or eggs, they are incredibly versatile and can be enjoyed as a main or side dish. Their simplicity and heartiness make them a beloved tradition across Colombia, perfect for starting the day with a satisfying meal.

• Ingredients:
  • 2 cups pre-cooked cornmeal (masarepa)
  • 2 ½ cups warm water
  • 1 teaspoon salt
  • Butter or oil for cooking
  • Optional: shredded cheese or eggs for filling
• Instructions:
  1. In a bowl, combine the cornmeal, warm water, and salt. Mix until smooth and dough-like. Let rest for 5 minutes.
  2. Divide dough into equal portions and shape into thick patties about ½ inch thick.
  3. Heat a skillet with butter or oil over medium heat. Cook arepas for about 5 minutes on each side until golden brown and crispy.
  4. Optional: slice open and fill with cheese or scrambled eggs. Serve warm.

Arepas are a comforting breakfast item that can be customized easily with fillings or toppings, offering a taste of Colombian culture that’s both simple and satisfying.

Calentado

Calentado is a traditional Colombian breakfast that literally means “heated up.” It’s a flavorful and hearty dish made by reheating leftover rice and beans, often mixed with eggs, ground beef, or sausage. This dish embodies Colombian resourcefulness and the culture of enjoying meals without waste, transforming simple leftovers into a rich, filling start to the day.

• Ingredients:
  • 2 cups cooked rice
  • 1 cup cooked red beans
  • 1 small onion, diced
  • 2 eggs
  • 1 tablespoon oil
  • Optional: ground beef or sausage
• Instructions:
  1. Heat oil in a skillet over medium heat. Sauté onions until translucent.
  2. Add cooked rice and beans, stirring to combine and heat through.
  3. Push the mixture to one side, scramble the eggs in the cleared space.
  4. Mix eggs into the rice and beans. Add cooked ground beef or sausage if desired. Serve hot.

Calentado is a practical and delicious breakfast that maximizes flavor from simple ingredients. It’s a filling dish that connects you to Colombian culinary traditions through its warming, homestyle goodness.

Changua

Changua is a traditional Colombian breakfast soup that is rich, creamy, and incredibly comforting. Made from milk, water, eggs, and scallions, it is a nourishing dish often enjoyed in the cooler regions of Colombia. This soup offers a gentle yet flavorful way to start the day, with its warm broth and silky poached eggs delivering both energy and comfort.

• Ingredients:
  • 2 cups water
  • 2 cups milk
  • 2 eggs
  • 2 scallions, chopped
  • Salt and pepper to taste
  • Fresh cilantro (optional)
  • Bread for serving
• Instructions:
  1. Combine water and milk in a pot and bring to a simmer. Add chopped scallions and salt.
  2. Crack eggs gently into the simmering liquid and cook until whites are set but yolks remain runny, about 3–4 minutes.
  3. Season with pepper and garnish with fresh cilantro if desired.
  4. Serve hot with crusty bread to soak up the broth.

Changua is a soothing, hearty soup that embodies Colombian hospitality and simplicity. It’s a unique breakfast option that warms both the stomach and the soul, making it a favorite for chilly mornings.

Tamal

Tamal is a traditional Colombian breakfast dish that’s both hearty and flavorful. Wrapped in banana leaves and steamed, tamales combine seasoned meat, rice, vegetables, and masa (corn dough) into a portable, satisfying meal. This dish reflects Colombia’s rich culinary heritage and is often enjoyed during special occasions or weekend breakfasts with family.

• Ingredients:
  • 2 cups masa harina or corn dough
  • 1 cup cooked chicken or pork, shredded
  • ½ cup cooked rice
  • 1 small onion, finely chopped
  • 1 bell pepper, diced
  • 1 cup vegetable broth
  • Banana leaves (or foil) for wrapping
  • Salt, pepper, cumin, and paprika to taste
• Instructions:
  1. Soften banana leaves by passing them over a flame or soaking in hot water.
  2. In a bowl, mix masa harina with vegetable broth until doughy. Season with salt and spices.
  3. Spread a layer of masa on the banana leaf, add a spoonful of shredded meat, rice, onions, and peppers.
  4. Fold the banana leaf tightly around the filling to form a packet and secure with string if needed.
  5. Steam tamales for about 1 to 1.5 hours until cooked through. Serve warm.

Tamal is a festive and filling breakfast option that showcases the textures and flavors of Colombian cuisine. The aroma and rustic presentation make it a memorable way to start the day.

Huevos Pericos

Huevos pericos is a vibrant Colombian scrambled eggs dish cooked with fresh tomatoes, scallions, and sometimes peppers. The combination creates a colorful and flavorful breakfast that’s quick to prepare and full of bright, fresh ingredients. It’s often served with arepas or bread to soak up every bit of its deliciousness.

• Ingredients:
  • 4 eggs
  • 1 medium tomato, diced
  • 2 scallions, chopped
  • 1 tablespoon oil or butter
  • Salt and pepper to taste
• Instructions:
  1. Heat oil or butter in a skillet over medium heat. Sauté scallions and tomatoes until soft and fragrant.
  2. Beat eggs with salt and pepper, then pour into the skillet with the vegetables.
  3. Stir gently to scramble the eggs with the tomato and scallions until cooked through but still moist.
  4. Serve hot with arepas, bread, or rice.

Huevos pericos offers a fresh, colorful twist on traditional scrambled eggs, adding layers of flavor and texture. It’s a quick and wholesome breakfast that highlights the freshness of Colombian ingredients.

Caldo de Costilla

Caldo de costilla is a traditional Colombian beef rib broth, often enjoyed as a hearty breakfast to warm up the body and start the day strong. This rich, savory soup is made by slow-cooking ribs with potatoes, garlic, and herbs, delivering deep flavors and comforting nourishment. It’s especially popular in cooler regions or after a long night.

• Ingredients:
  • 1 pound beef ribs
  • 4 cups water
  • 2 potatoes, peeled and diced
  • 3 garlic cloves, crushed
  • 1 small onion, chopped
  • Salt and pepper to taste
  • Fresh cilantro for garnish
• Instructions:
  1. In a large pot, add ribs, water, garlic, and onion. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until ribs are tender.
  2. Add potatoes and cook until soft. Season with salt and pepper.
  3. Remove ribs, shred meat, and return it to the broth.
  4. Serve hot, garnished with fresh cilantro.

Caldo de costilla is a soul-warming breakfast soup that combines hearty ingredients with traditional Colombian flavors. It’s perfect for a restorative meal that comforts and energizes you for the day ahead.

Migas

Migas is a beloved Colombian breakfast dish that transforms leftover bread into a savory, satisfying meal. This dish mixes torn pieces of bread with eggs, tomatoes, onions, and sometimes cheese or chorizo, creating a flavorful scramble that’s both quick and filling. Migas showcases Colombian creativity in using simple ingredients to make a hearty start to the day.

• Ingredients:
  • 3 cups stale bread, torn into small pieces
  • 4 eggs
  • 1 tomato, diced
  • 1 small onion, chopped
  • 2 tablespoons oil
  • Salt and pepper to taste
  • Optional: crumbled cheese or cooked chorizo
• Instructions:
  1. Heat oil in a skillet over medium heat. Sauté onions and tomatoes until soft.
  2. Add torn bread pieces and cook until slightly crispy.
  3. Beat eggs and pour over the bread mixture, stirring to scramble and combine.
  4. Cook until eggs are set. Season with salt and pepper. Add cheese or chorizo if desired. Serve hot.

Migas is a comforting and resourceful breakfast that highlights Colombian flavors and the art of turning leftovers into a delicious meal. It’s perfect for a busy morning when you want something quick but hearty.

Buñuelos

Buñuelos are traditional Colombian cheese fritters that make a delightful breakfast or snack. Crispy on the outside and soft on the inside, these golden balls are made with fresh cheese and yuca flour, delivering a subtly sweet and savory bite. Buñuelos are a festive treat often enjoyed with hot chocolate, especially during holidays, but they’re perfect any time you crave a taste of Colombia.

• Ingredients:
  • 1 cup yuca flour (cassava flour)
  • 1 cup fresh white cheese, grated (queso fresco or farmer’s cheese)
  • 1 egg
  • 2 tablespoons sugar
  • Oil for frying
• Instructions:
  1. In a bowl, mix yuca flour, cheese, egg, and sugar until a dough forms.
  2. Shape dough into small balls about the size of a golf ball.
  3. Heat oil in a deep skillet and fry buñuelos until golden brown on all sides. Drain on paper towels.
  4. Serve warm with hot chocolate or your favorite beverage.

Buñuelos bring a perfect balance of crispy texture and cheesy flavor to your breakfast table. They’re a delicious way to enjoy a traditional Colombian snack any day of the week.

Changua with Arepa

Changua with arepa is a classic Colombian breakfast pairing combining a warm milk and egg soup with a freshly cooked cornmeal cake. This combo is a perfect balance of creamy and crispy textures and mild, comforting flavors. It’s widely enjoyed in Colombia for its nourishing qualities and satisfying taste that help start the day with warmth and energy.

• Ingredients for Changua:
  • 2 cups milk
  • 2 cups water
  • 2 eggs
  • 2 scallions, chopped
  • Salt to taste
  • Fresh cilantro (optional)
• Ingredients for Arepa:
  • 2 cups pre-cooked cornmeal (masarepa)
  • 2 ½ cups warm water
  • 1 teaspoon salt
  • Butter for cooking
• Instructions:
  1. To make changua: Bring milk, water, and scallions to a simmer. Crack eggs gently into the liquid and cook until whites are set. Season with salt and garnish with cilantro.
  2. To make arepas: Mix cornmeal, warm water, and salt into dough. Shape into patties and cook in butter over medium heat until golden and crispy.
  3. Serve changua hot alongside warm arepas for dipping.

This classic duo delivers a comforting and hearty Colombian breakfast experience, combining smooth, savory soup with the satisfying crunch of fresh arepas. It’s a timeless way to enjoy the flavors of Colombia in one meal.

Sobrebarriga

Sobrebarriga is a traditional Colombian breakfast featuring slow-cooked flank steak served with a rich, flavorful sauce, often accompanied by rice and fried plantains. Though typically a lunch or dinner dish, its hearty nature makes it a satisfying breakfast option for those who prefer a protein-packed start to the day. The tender meat and savory sauce embody Colombian comfort food at its best.

• Ingredients:
  • 1 pound flank steak (sobrebarriga)
  • 2 cloves garlic, minced
  • 1 onion, sliced
  • 2 tomatoes, diced
  • 1 cup beef broth
  • 1 tablespoon oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish
• Instructions:
  1. Season the flank steak with salt, pepper, and garlic. Brown in hot oil on both sides.
  2. Add onions and tomatoes to the pan and cook until soft.
  3. Pour in beef broth, cover, and simmer for about 1.5 hours until the meat is tender.
  4. Slice the meat thinly and serve with the sauce spooned over it, garnished with cilantro.

Sobrebarriga is a fulfilling breakfast choice that brings rich Colombian flavors and tender, savory beef to the table. It’s perfect for a weekend or special morning meal that fuels your day with hearty protein and comfort.

Papa Criolla con Hogao

Papa Criolla con Hogao is a traditional Colombian breakfast dish that combines the creamy, golden Papa Criolla potatoes with Hogao — a savory sauce made from tomatoes, onions, and spices. This dish highlights the earthy sweetness of the potatoes and the robust flavors of the sauce, offering a simple yet deeply satisfying start to the day.

• Ingredients for Papa Criolla:
  • 2 cups papa criolla (small yellow potatoes), boiled and peeled
  • Salt to taste
• Ingredients for Hogao:
  • 1 tablespoon oil
  • 1 small onion, finely chopped
  • 2 tomatoes, diced
  • 1 clove garlic, minced
  • Salt, pepper, and cumin to taste
• Instructions:
  1. Boil the Papa Criolla until tender, then peel and set aside.
  2. In a pan, heat oil and sauté onions and garlic until fragrant. Add tomatoes and cook until soft. Season with salt, pepper, and cumin.
  3. Pour Hogao over the potatoes and serve warm.

This dish balances the creamy texture of the potatoes with the tangy and savory notes of Hogao sauce. It’s a colorful and flavorful breakfast that honors Colombian culinary traditions with simple ingredients.

Changua con Queso

Changua con queso is a comforting Colombian breakfast soup similar to traditional changua but enriched with fresh cheese melted into the broth. This addition creates a creamy, savory experience with the gentle flavor of poached eggs, scallions, and a warm, milky base. It’s ideal for cold mornings when you want something both nourishing and indulgent.

• Ingredients:
  • 2 cups water
  • 2 cups milk
  • 2 eggs
  • 2 scallions, chopped
  • ½ cup fresh white cheese, cubed
  • Salt and pepper to taste
  • Fresh cilantro (optional)
• Instructions:
  1. Bring water, milk, and scallions to a simmer in a pot.
  2. Crack eggs into the simmering liquid and cook until whites are set.
  3. Add cubed cheese and allow it to soften slightly in the hot broth.
  4. Season with salt and pepper, garnish with cilantro, and serve with warm bread or arepas.

Changua con queso is a richer variation of the classic soup, combining creamy cheese with tender eggs and fragrant scallions. It’s a cozy, flavorful breakfast that reflects Colombian warmth and hospitality.

Arepa de Huevo

Arepa de Huevo is a beloved Colombian breakfast treat consisting of a fried cornmeal cake stuffed with a whole egg inside. This crispy, golden arepa with a soft, savory egg center is a perfect combination of textures and flavors. It’s a popular street food that offers a hearty and delicious way to start your day with a satisfying protein boost.

• Ingredients:
  • 2 cups pre-cooked cornmeal (masarepa)
  • 1 ½ cups water
  • 1 teaspoon salt
  • 4 eggs
  • Oil for frying
• Instructions:
  1. In a bowl, mix the cornmeal, water, and salt until a soft dough forms.
  2. Divide dough into 4 equal portions and flatten each into a disc.
  3. Carefully make a small pocket in each disc and crack one egg inside, sealing the dough around it completely.
  4. Heat oil in a deep skillet and fry the stuffed arepas until golden and crispy on both sides. Drain on paper towels.
  5. Serve hot and enjoy the gooey egg center with the crunchy exterior.

Arepa de Huevo is a fantastic breakfast that’s both portable and indulgent. The contrast between the crunchy fried arepa and the soft egg inside makes it a memorable dish that highlights Colombian street food culture.

Changua con Pollo

Changua con Pollo is a wholesome Colombian breakfast soup that takes the traditional milk and egg changua and enriches it with tender shredded chicken. This addition makes the soup more filling and protein-packed, perfect for those chilly mornings when you need a warm and nourishing meal to start your day.

• Ingredients:
  • 2 cups milk
  • 2 cups water
  • 2 eggs
  • 1 cup cooked shredded chicken
  • 2 scallions, chopped
  • Salt and pepper to taste
  • Fresh cilantro for garnish
• Instructions:
  1. Bring milk, water, and scallions to a simmer in a pot.
  2. Add shredded chicken and stir to combine.
  3. Crack eggs gently into the simmering broth and cook until whites are set.
  4. Season with salt and pepper and garnish with cilantro before serving.

Changua con Pollo combines the creamy, soothing flavors of the classic changua with the heartiness of chicken. It’s a nutritious and comforting breakfast that keeps you energized and warm.

Calentado

Calentado is a traditional Colombian breakfast dish made by reheating and mixing leftover rice, beans, and meat from the previous day’s meals. It’s typically served with eggs and arepas or fried plantains, making it a flavorful and resourceful way to start the day with a well-balanced plate packed with protein and carbs.

• Ingredients:
  • 2 cups cooked rice
  • 1 cup cooked beans (red or black)
  • 1 cup shredded beef or pork (leftover)
  • 2 eggs
  • 1 tablespoon oil
  • Salt and pepper to taste
• Instructions:
  1. Heat oil in a skillet and add rice, beans, and shredded meat. Stir-fry until heated through and slightly crispy.
  2. In a separate pan, cook eggs to your liking (fried or scrambled).
  3. Serve the calentado hot with eggs on top or on the side, alongside arepas or fried plantains.

Calentado is a delicious way to reduce food waste while enjoying a rich and hearty breakfast full of Colombian flavors. Its satisfying blend of textures and tastes makes it a go-to morning meal for many households.

Tamal Tolimense

Tamal Tolimense is a classic Colombian breakfast delicacy from the Tolima region, featuring a hearty mix of seasoned pork, vegetables, rice, and peas, all wrapped in plantain leaves and steamed to perfection. This dish is rich in flavor and texture, offering a warm, filling start to the day that showcases Colombia’s love for traditional, slow-cooked meals.

• Ingredients:
  • 2 cups precooked cornmeal (masa)
  • 1 cup pork shoulder, diced and cooked
  • ½ cup cooked peas
  • 1 small carrot, diced
  • 1 hard-boiled egg, sliced
  • 1 tablespoon hogao (tomato and onion sauce)
  • Plantain leaves for wrapping
  • Salt, pepper, and cumin to taste
• Instructions:
  1. Mix cornmeal with hogao, salt, pepper, and cumin until a dough forms.
  2. Spread a layer of dough onto a softened plantain leaf.
  3. Add pork, peas, carrots, and slices of hard-boiled egg on top.
  4. Cover with more dough, wrap securely with the plantain leaf, and steam for about 2 hours.
  5. Unwrap and serve hot with extra hogao or ají.

Tamal Tolimense is a wonderfully rich and traditional Colombian breakfast that takes time to prepare but rewards you with bold flavors and hearty satisfaction. It’s perfect for special weekend mornings or festive occasions.

Caldo de Costilla

Caldo de Costilla is a popular Colombian breakfast soup made with beef ribs simmered for hours to create a rich, flavorful broth. It is typically enjoyed with potatoes, cilantro, and fresh lime, providing a warm, nourishing start to the day, especially on chilly mornings or when you want something comforting and restorative.

• Ingredients:
  • 2 pounds beef ribs
  • 6 cups water
  • 3 potatoes, peeled and quartered
  • 1 onion, quartered
  • 2 cloves garlic
  • Salt to taste
  • Fresh cilantro and lime wedges for garnish
• Instructions:
  1. Place beef ribs, water, onion, and garlic in a large pot. Bring to a boil, then reduce heat and simmer for about 2 hours.
  2. Add potatoes and cook until tender. Season with salt.
  3. Serve hot, garnished with fresh cilantro and lime wedges for squeezing.

Caldo de Costilla is a deeply comforting dish that warms you up from the inside out. Its rich broth and tender meat make it an ideal protein-packed breakfast, reflecting Colombia’s culinary emphasis on hearty, slow-cooked meals.

Huevos Pericos

Huevos Pericos is a vibrant and flavorful Colombian scrambled eggs dish cooked with fresh tomatoes, scallions, and sometimes bell peppers. This bright and colorful breakfast is quick to prepare and bursting with fresh, savory flavors, making it a staple on Colombian breakfast tables.

• Ingredients:
  • 4 eggs
  • 1 medium tomato, diced
  • 2 scallions, chopped
  • 1 small bell pepper, diced (optional)
  • 1 tablespoon oil
  • Salt and pepper to taste
• Instructions:
  1. Heat oil in a skillet and sauté scallions, tomato, and bell pepper until softened.
  2. Beat eggs and pour into the skillet. Stir gently to scramble with the vegetables until cooked through.
  3. Season with salt and pepper and serve immediately, often accompanied by arepas or fresh bread.

Huevos Pericos is a quick, nutritious breakfast option that highlights the fresh, bright ingredients common in Colombian cuisine. Its ease of preparation and delicious flavor make it a go-to for busy mornings.

Changua

Changua is a traditional Colombian breakfast soup made from milk, water, scallions, and eggs. This warm, creamy, and comforting dish is especially popular in the Andean region and perfect for chilly mornings. The eggs are gently poached in the milk broth, creating a soothing start to your day with mild, comforting flavors.

• Ingredients:
  • 2 cups water
  • 2 cups milk
  • 2 eggs
  • 2 scallions, chopped
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Bread or arepas for serving
• Instructions:
  1. Combine water, milk, and scallions in a pot and bring to a gentle simmer.
  2. Crack the eggs into the simmering liquid and cook until the whites are set but the yolks remain soft.
  3. Season with salt and pepper and garnish with fresh cilantro.
  4. Serve hot with bread or arepas for dipping.

Changua is a simple yet nourishing dish that balances creamy milk broth with tender poached eggs and fresh herbs. It’s ideal for starting your day with warmth and gentle flavors.

Arepa Santandereana

Arepa Santandereana is a regional Colombian specialty from Santander, made with fresh corn kernels mixed into the dough for a sweet and slightly crunchy texture. This arepa is typically thicker and stuffed with cheese, providing a rich, hearty breakfast that celebrates the corn heritage of Colombia.

• Ingredients:
  • 2 cups cornmeal
  • 1 cup fresh corn kernels
  • 1 cup grated fresh cheese (queso costeño or mozzarella)
  • 1 ½ cups water
  • Salt to taste
  • Oil or butter for cooking
• Instructions:
  1. In a bowl, combine cornmeal, fresh corn kernels, water, and salt to make a thick dough.
  2. Divide the dough into portions and flatten each into a thick disc.
  3. Place cheese in the center of one disc, cover with another disc, and seal the edges.
  4. Cook the arepas on a hot griddle or skillet with a little oil or butter until golden on both sides and cheese melts inside.

Arepa Santandereana is a wonderfully rich and slightly sweet breakfast option, combining the fresh bite of corn with melty cheese. It’s a beloved dish that brings traditional Colombian flavors to your morning meal.

Huevos Motuleños

Huevos Motuleños is a flavorful Colombian breakfast inspired by a traditional Mexican dish. It consists of fried eggs served on tortillas topped with black beans, cheese, and a savory tomato sauce, garnished with peas and plantains. This dish offers a delightful mix of textures and bold flavors that energize your morning.

• Ingredients:
  • 2 corn tortillas
  • 2 eggs
  • ½ cup black beans, cooked
  • ½ cup tomato sauce
  • ¼ cup shredded cheese
  • ¼ cup cooked peas
  • Fried plantains for serving
  • Oil for frying
• Instructions:
  1. Fry the tortillas lightly in oil until crisp and set aside.
  2. Fry eggs sunny-side up in oil.
  3. Warm black beans and tomato sauce separately.
  4. Assemble by placing each egg on a tortilla, spooning beans and tomato sauce over the top.
  5. Sprinkle cheese and peas, and serve with fried plantains on the side.

Huevos Motuleños combines classic breakfast ingredients with Colombian flair, offering a colorful and satisfying dish perfect for a festive or weekend breakfast.

Changua con Queso

Changua con Queso is a comforting Colombian milk and egg soup that includes fresh cheese for extra creaminess and richness. This traditional breakfast from the Andean region is perfect for starting your day with a warm, nutritious meal that balances delicate flavors and hearty ingredients.

• Ingredients:
  • 2 cups water
  • 2 cups milk
  • 2 eggs
  • ½ cup fresh white cheese (queso fresco), cubed
  • 2 scallions, chopped
  • Salt and pepper to taste
  • Fresh cilantro for garnish
• Instructions:
  1. Bring water, milk, and scallions to a gentle simmer in a pot.
  2. Crack eggs carefully into the simmering liquid and cook until the whites are set but yolks remain soft.
  3. Add the cubed fresh cheese and allow it to soften in the hot soup.
  4. Season with salt and pepper and garnish with cilantro before serving.

Changua con Queso is a warm, creamy breakfast soup that combines the smoothness of milk with the mild tang of fresh cheese, making it a satisfying and soothing way to start your day, especially in cooler weather.

Arepa Boyacense

Arepa Boyacense is a sweet Colombian cornmeal cake from the Boyacá region, flavored with cheese and panela (unrefined cane sugar). This breakfast arepa is thicker and sweeter than typical savory versions, making it a delightful treat with a perfect balance of sweet and savory notes.

• Ingredients:
  • 2 cups cornmeal
  • 1 cup grated fresh cheese (queso costeño)
  • ½ cup grated panela or brown sugar
  • 1 cup water
  • ¼ cup butter, melted
  • 1 teaspoon baking powder
• Instructions:
  1. Mix cornmeal, grated cheese, panela, baking powder, water, and melted butter into a smooth dough.
  2. Shape the dough into thick discs.
  3. Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until golden.
  4. Serve warm as a sweet and cheesy breakfast treat.

Arepa Boyacense offers a unique breakfast experience with its combination of sweet panela and savory cheese, perfect for those who enjoy a hint of sweetness with their morning meal.

Calentado Paisa

Calentado Paisa is a traditional Colombian breakfast that revives leftover rice, beans, and meat by stir-frying them together and serving with eggs and arepas. This dish is hearty and flavorful, perfect for a filling breakfast that makes great use of leftovers with a distinct Paisa regional twist.

• Ingredients:
  • 2 cups cooked rice
  • 1 cup cooked red beans
  • 1 cup shredded leftover beef or pork
  • 2 eggs
  • 1 tablespoon oil
  • Salt and pepper to taste
  • Arepas for serving
• Instructions:
  1. Heat oil in a skillet and add rice, beans, and shredded meat. Stir-fry until heated through and slightly crispy.
  2. Cook eggs to your preference (fried or scrambled).
  3. Serve the calentado hot with eggs on top or on the side alongside arepas.

Calentado Paisa is a delicious way to start your day with a satisfying, protein-rich meal full of traditional Colombian flavors. It’s both practical and tasty, showcasing the hearty cuisine of the Paisa region.

Sobrebarriga a la Criolla

Sobrebarriga a la Criolla is a traditional Colombian breakfast dish featuring tender flank steak cooked slowly in a rich tomato-based sauce with onions, garlic, and spices. Served with white rice and fried plantains, this dish offers a flavorful and hearty start to your day that highlights classic Colombian comfort food.

• Ingredients:
  • 1 pound flank steak (sobrebarriga)
  • 1 onion, sliced
  • 2 tomatoes, diced
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 2 tablespoons oil
  • Salt, pepper, and cumin to taste
  • Cooked white rice and fried plantains for serving
• Instructions:
  1. Season the flank steak with salt, pepper, and cumin. Brown in oil over medium heat.
  2. Remove steak and sauté onions, garlic, and tomatoes until soft.
  3. Return steak to the pan, add beef broth, cover, and simmer gently until tender (about 1.5 to 2 hours).
  4. Slice the meat and serve with the sauce, accompanied by white rice and fried plantains.

Sobrebarriga a la Criolla makes for a deeply satisfying breakfast with its tender meat and rich sauce, perfect for those who enjoy a savory and filling meal to start their day.

Arepa de Huevo

Arepa de Huevo is a beloved Colombian street food breakfast consisting of a deep-fried cornmeal arepa stuffed with a whole egg inside. Crispy on the outside and soft inside, this delicious treat combines simple ingredients into a satisfying and indulgent morning snack.

• Ingredients:
  • 2 cups cornmeal
  • 1 ½ cups water
  • 1 teaspoon salt
  • 4 whole eggs
  • Oil for frying
• Instructions:
  1. Mix cornmeal, water, and salt into a dough.
  2. Divide dough into small balls, flatten them into discs.
  3. Carefully make a pocket in each disc and insert one raw egg. Seal the dough around the egg completely.
  4. Deep fry in hot oil until golden and crispy on the outside. Drain and serve hot.

Arepa de Huevo offers a crunchy, savory bite with the delightful surprise of a soft egg inside, making it a popular and energizing breakfast choice across Colombia.

Caldo de Gallina

Caldo de Gallina is a traditional Colombian chicken soup commonly enjoyed for breakfast or lunch. Made with tender hen meat, vegetables, and fresh herbs, this nourishing broth is both flavorful and revitalizing—perfect for fueling your morning with wholesome goodness.

• Ingredients:
  • 1 whole hen or chicken pieces
  • 6 cups water
  • 2 potatoes, peeled and cut
  • 2 carrots, sliced
  • 1 ear of corn, cut into pieces
  • 1 onion, quartered
  • 2 cloves garlic
  • Salt and pepper to taste
  • Fresh cilantro and lime wedges for garnish
• Instructions:
  1. In a large pot, boil chicken with water, onion, and garlic until tender (about 1.5 hours).
  2. Add potatoes, carrots, and corn and cook until vegetables are soft. Season with salt and pepper.
  3. Serve hot with cilantro and lime wedges on the side.

Caldo de Gallina is a deeply comforting and hearty breakfast that nourishes the body with rich flavors and tender chicken, embodying the warmth and tradition of Colombian home cooking.

Tamal Tolimense

Tamal Tolimense is a traditional Colombian breakfast specialty from the Tolima region. This hearty dish consists of seasoned pork, rice, vegetables, and spices all wrapped in plantain leaves and steamed to perfection. It’s a festive and filling breakfast that combines complex flavors and textures.

• Ingredients:
  • 2 cups precooked cornmeal (masa)
  • 1 cup cooked pork, shredded
  • 1 cup cooked rice
  • ½ cup peas and carrots
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Plantain leaves for wrapping
• Instructions:
  1. Sauté onion, garlic, peas, carrots, and pork with cumin, salt, and pepper.
  2. Mix cornmeal with a little broth until a dough forms.
  3. Spread a layer of dough on a softened plantain leaf, add the pork and vegetable filling, then cover with more dough.
  4. Wrap tightly and steam for about 2 hours.

Tamal Tolimense is a rich, flavorful dish that showcases the diversity of Colombian cuisine, offering a satisfying breakfast perfect for weekends or special occasions.

Huevos Pericos

Huevos Pericos is a classic Colombian scrambled eggs dish mixed with fresh tomatoes, scallions, and sometimes bell peppers. This vibrant and colorful breakfast is quick to make and packed with fresh flavors, making it a staple in Colombian homes.

• Ingredients:
  • 4 eggs
  • 1 tomato, diced
  • 2 scallions, chopped
  • 1 tablespoon butter or oil
  • Salt and pepper to taste
• Instructions:
  1. Heat butter in a pan and sauté scallions and tomatoes until soft.
  2. Beat eggs with salt and pepper, then pour into the pan.
  3. Cook gently, stirring until eggs are softly scrambled and fully cooked.

Huevos Pericos are bright, fresh, and satisfying — a perfect way to enjoy a protein-rich breakfast that’s both quick and delicious.

Calentado Paisa

Calentado Paisa is a traditional Colombian dish made by reheating leftover rice and beans with meats, often served with fried eggs and arepas. It’s a hearty, practical breakfast that combines bold flavors and textures, perfect for using leftovers creatively.

• Ingredients:
  • 2 cups leftover rice
  • 1 cup leftover red beans
  • 1 cup shredded cooked beef or pork
  • 2 eggs
  • Oil for frying
  • Arepas for serving
• Instructions:
  1. Heat oil in a skillet, add rice, beans, and meat, and stir-fry until heated through and slightly crispy.
  2. Fry eggs sunny-side up or scrambled.
  3. Serve the calentado topped with eggs alongside warm arepas.

Calentado Paisa is a flavorful, filling breakfast that highlights Colombian comfort food’s resourcefulness and rich culinary tradition.

Conclusion

The beauty of Colombian breakfasts lies in their diversity and boldness—each dish tells a story of regional customs and family traditions passed down through generations. From the crispy arepa de huevo to the comforting caldo de gallina, these breakfasts are not just meals but celebrations of flavor and togetherness. By trying these 30+ Colombian breakfast recipes, you open the door to new tastes and textures that will delight your palate and nourish your body. So go ahead, bring a bit of Colombia into your kitchen and make your mornings more exciting and delicious.