Concha Breakfast Sandwiches made from soft and pillowy maple conchas, crispy bacon, perfectly fried eggs, creamy avocado, and salty cotija cheese. You’ll never want to skip breakfast again!
This post is sponsored by Pete & Gerry’s Eggs. All opinions expressed here are my own.
These Concha Breakfast Sandwiches are one of my favorite creations of all time. Classic Mexican conchas typically come in either vanilla, chocolate, or strawberry flavors, but when I had the idea of using it as a breakfast sandwich bun, I knew it had to be maple-flavored.
These sandwiches are perfect for making on long weekend mornings when you have a little bit of time to sit and enjoy every delicious bite with a cup of hot coffee. The sweet bread can be made up to 3 days in advance and can be assembled to make a sandwich with your favorite breakfast foods. I chose fried eggs, bacon, avocado, and cotija, but you can also do eggs and sausage or a simple egg and cheese combo.
Ingredients You Need
- Eggs: You’ll need some Pete & Gerry’s eggs for the filling in each sandwich, as well as a few to make the conchas. Pete & Gerry’s eggs have been my go-to for years and are some of the highest-quality eggs I’ve ever had, all thanks to their humane farming practices. My entire family loves them and raves about their delicious flavor!
- Dough ingredients: All-purpose flour, sugar, milk, yeast, butter, eggs, and salt make up the ingredients for the enriched concha dough.
- Topping ingredients: Powdered sugar, all-purpose flour, butter, maple extract, vanilla extract, and ground cinnamon are used to make the maple topping for the concha.
- Bacon: Crispy bacon adds the perfect crunch to this sandwich. I used 1 slice per sandwich but feel free to add more.
- Avocado: Adds a nice creamy texture and savory touch, which pairs nicely with the sweet pan dulce.
- Cotija: I love the addition of salty cotija cheese. It really helps to transform it into a sweet and savory breakfast.
How to Make Concha Breakfast Sandwiches
Make the concha dough by mixing together flour, sugar, milk, yeast, butter, eggs, and salt. Let it rise in a warm place for 1 ½ to 2 hours or until the dough has doubled in size. Then shape it into 12 balls and let it rise one last time for another 1 ½ hours or until doubled in size.
Make the concha topping by mixing together flour, powdered sugar, butter, maple and vanilla extract, and ground cinnamon. Knead it until it forms a smooth paste, then flatten it into a circle to drape on top of the risen conchas. I used a tortilla press to do this, but you can also use a rolling pin.
Use a sharp paring knife to score the conchas into a clamshell pattern. You could also do a simple crisscross pattern or whatever you prefer. Make sure not to accidentally cut into the concha dough, as that can deflate the conchas. Press lightly into the topping only.
Bake the conchas for about 20 minutes until the bottom of each concha is light brown. Let them rest for at least 5 minutes before slicing them in half horizontally to make a bun.
Assemble your breakfast sandwiches by layering each bun with cooked bacon, a fried egg, slices of avocado, and a sprinkle of cotija cheese. Serve and enjoy every bite!
Make sure your yeast is alive before adding it to the dough. If the milk and yeast mixture is bubbly and frothy, that means the yeast is alive and thriving. If it’s not, your yeast is likely dead, and you need to start over with a new yeast packet.
To ensure you’re not accidentally killing the yeast, use a thermometer to measure the temperature of the warm milk. It should read between 110°F-115°F.
Substitutions and Variations
Don’t have exactly all the ingredients you need to make this recipe? Here are a few substitutions you can make:
- While maple extract gives these conchas a sweet flavor and aroma, you can omit it if you don’t have any in your pantry and just use all vanilla extract instead.
- Try using breakfast sausage, Canadian bacon, or ham instead of bacon.
- Feta is a good substitute for cotija cheese. You could also use pepper jack or sharp cheddar if you prefer.
- Tortilla press. My preferred tool for easily flattening the concha topping.
- Instant read thermometer. A must-have when working with yeast! Helps to get the temperature just right so you don’t accidentally overheat the yeast.
- Stand mixer. This tool is a workhorse in the kitchen and does all the kneading for you. It’s an investment but so worth it if you love to bake!
These breakfast concha sandwiches are delicious on their own but even better when paired with the following Mexican drinks:
Storing and Freezing
Conchas can be stored in an airtight container at room temperature for up to 3 days.
You can also freeze them for up to 1 month.