Preparation

Farofa is Brazil's secret weapon—a toasted cassava flour mixture that appears at nearly every Brazilian table. It's crunchy, nutty, and incredibly versatile. This breakfast version combines farofa technique with scrambled eggs and beans to create something that's neither quite scramble nor quite grain bowl but absolutely satisfying. It's the kind of cross-cultural mashup that only makes sense at 2 AM in a dorm room.

Preparation

1. Melt half the butter in your mug on the hot plate over medium heat.
2. Add diced onion and bell pepper. Cook for 2 minutes until softened.
3. Add bacon bits or ham and cook for another minute.
4. Push everything to one side of the mug and add remaining butter to the empty side.
5. Crack eggs into the buttered side and scramble them gently with a fork as they cook.
6. Once eggs are nearly set, mix everything together and add cassava flour.
7. Toast the mixture, stirring constantly, for 2-3 minutes until the flour is golden and crunchy.
8. Stir in black beans and heat through.
9. Top with fresh parsley and hot sauce if desired.

The cassava flour transforms as it toasts, going from dusty and raw to nutty and crispy. It absorbs the egg and meat juices while maintaining a pleasant crunch. The result is texturally complex—part crispy, part creamy, entirely addictive. This is substantial eating that'll fuel you through morning classes or late-night study sessions. The beans aren't traditional in farofa, but they add protein and creaminess that make this a complete meal.