Bacon Pao de Queijo Recipe: An Upgrade to the Brazilian Cheese Bread

Angela Lim (@angeblim)

Angela Lim (@angeblim), Jerome Jocson (@emowredge)

Jica Simpas (@jicasimpas)

A few years ago, we published a recipe for pao de queijo, a cheesy, pillowy Brazilian bread. It was an instant hit—even for a couple of members in the team who remade the recipe at home. This time, we’re upgrading the simple recipe into a bacon pao de queijo to give it a little more heart as a breakfast bread.

Just like the original recipe, this bacon pao de queijo’s key ingredient is tapioca flour. People keep asking us for alternatives for it. But sorry guys, it won’t be the same without it. (Though some sources say you can use cassava flour.) You can find tapioca flour in most large supermarkets anyway. There are even flour sellers online! You just have to look a little harder. Trust us, it was worth it with the plain recipe; so it’s even more so here.

Bacon Pao de Queijo Recipe



Serving Size

5-10 people

Active Time

45 mins

Total Time

45 mins

Special Tools

  • Stand mixer with a paddle attachment

Bacon Pao de Quiejo

  • 1 1/2 cups tapioca flour
  • 1/2 cup all-purpose flour
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 cup parmesan, grated
  • 1 cup mozzarella/cheddar, grated
  • 1/2 cup bacon, chopped
  • 2 tsp. salt

Instructions for Bacon Pao de Quiejo

  1. Preheat oven to 400F or 200C.
  2. Whisk together tapioca flour and all-purpose flour. Set aside.
  3. On a saucepan, combine milk, oil, and salt. Heat until mixture boils.
  4. Fry chopped bacon. Once cooked, drain excess oil on a plate with a paper towel.
  5. Using a stand mixer with a paddle attachment, add combined flours and hot liquid. Mix on medium for about 5 minutes.
  6. While the mixer is running, add the eggs one at a time until fully incorporated
  7. Add parmesan, mozzarella/cheddar, and bacon. Mix until just combined.
  8. The mixture should be sticky/stiff enough to scoop, and not run. If the mixture is too wet, add 1 tbsp. of tapioca flour until desired consistency.
  9. Using an oiled spoon or cookie scooper, scoop the dough in 1 tbsp portions onto a baking sheet lined with parchment paper.
  10. Place the baking sheet in the oven and bake for 20 minutes, or until puffed and a light golden brow.
  11. Serve warm and enjoy!

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