Brazilian Breakfast Tapiocas

Name: Brazilian Breakfast Tapiocas
Prep time: 15 min
Cook time: 15 min
Yield: 6
Cuisine: The Americas
Ingredients: tapioca starch; egg; ham; cheese; olive oil; salt; black pepper

Tapioca, Beiju De Tapioca, Tapioca Recheada

Brazil

Recipe Snapshot

The essentials, at a glance

Brazilian Breakfast Tapiocas are thin, chewy crepes made from hydrated tapioca starch, folded over savoury fillings of scrambled eggs, ham, and melted cheese. The texture is slightly crisp at the edges with a soft, elastic centre that provides a satisfying contrast to the rich, warm interior. This dish represents a beloved staple of Brazilian street food culture, particularly popular in the Northeastern regions for breakfast or light meals.

The Americas Breakfast

Gluten-FreeHigh-Protein

Difficulty

Easy

Servings

Prep Time

15 mins

Make Time

15 mins

Calories

542 / serving

Diet

Non-Veg

Protein 29.0g

Fat 30.0g

Carbs 37.0g

Above values do not change with any serving size changes you make below

May not be suitable if you suffer with:

Acid Reflux

Lactose Intolerance

IBS

Diabetes

Indigestion

High Blood Pressure

Cook Along

Gather & Create

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Track cooking progress forBrazilian Breakfast Tapiocas

STEP 1

Crack the eggs into a bowl and beat until yolks and whites are well combined. Season with salt and pepper.

Ingredients

Servings: 6

2 cups tapioca starch

6 eggs (assumes 1 eggs per tapioca)

12 slices Ham (assumes 2 slices per tapioca)

12 slices fromage (assumes 2 slices per tapioca)

Ingredients at a glance

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Instructions

Main

Crack the eggs into a bowl and beat until yolks and whites are well combined. Season with salt and pepper.

Heat a non-stick skillet over medium-low heat with olive oil. Pour in the beaten eggs and allow to set slightly around the edges.

Using a spatula, gently push the eggs from the edges toward the centre, folding until mostly cooked but slightly runny. Continue cooking to desired doneness, then transfer to a plate immediately.

Preheat a medium skillet for the tapiocas. Sprinkle 40 g / 1.5 oz of tapioca starch (approximately 1/4 to 1/3 cup) in an even layer across the bottom.

Spread evenly to fill holes and cook for 1-2 minutes until the starch melts and sticks together, forming a crepe.

Layer cheese, ham, and scrambled eggs onto one half of the tapioca crepe, then fold the other half over gently.

Cover with a lid to melt the cheese, or transfer to a baking sheet and warm through in the oven at 180 C / 350 F for 10 minutes. Serve immediately.

Nutritional Benefits

Tapioca starch is naturally gluten-free and provides quick energy.

Eggs offer complete protein and essential amino acids.

Cheese contributes calcium and additional protein for bone health.

Nutritional information is provided as a general guide only. Values may vary and should not replace professional medical or dietary advice.

Recipe Credit

easybrazilianfood.comBrazilian breakfast tapiocas

Instruction image unavailable for this step.

Brazilian Breakfast Tapiocas

Crack the eggs into a bowl and beat until yolks and whites are well combined. Season with salt and pepper.

From the Blog All Contributions

Brazilian Breakfast Tapiocas: A Morning Revelation

Yum User

25 Mar 2026

Watch closely as the tapioca starch hits the hot pan and magically transforms into a lacy, chewy crepe before your eyes. This is the heart of Brazilian breakfast culture - a simple technique that yields extraordinary results. The starch granules melt and bind together, creating the perfect pocket for savoury fillings.

Building Your Perfect Bite

Layering is where the magic happens. Start with cheese for that essential gooey factor, add smoky ham, then pile on fluffy scrambled eggs. Fold the tapioca over and let everything meld together under a lid. The contrast between the crisp exterior and the molten centre is utterly satisfying.

Serve these warm parcels immediately for a breakfast that feels both indulgent and nourishing. They are wonderfully portable too - ideal for busy mornings when you need proper sustenance.

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