Today, Iâm sharing my Brazilian Bacon Farofa recipe! If youâve been here for a while, you might remember the everyday farofa I shared last yearâthe one thatâs perfect for a cozy dinner with rice and beans. Well, this isnât that farofa.
This is the farofa I make for special occasions. Itâs the one I bring out for barbecues with friends and family, festive dinners, or even Christmas. Itâs a little more dressed up, with bacon, sausage, and all the good stuff that makes people come back for seconds (or thirds). Think of it as my egg farofaâs fancier cousin.

Brazilian Bacon Farofa Recipe
Ingredients:
Bacon and sausage: These bring that irresistible smokiness and richness. Sausage is optional, but if youâre using it, go for something like a farmerâs sausage. Farmer’s sausage would be closer to a “Calabresa Sausage” which is commonly used in Brazil.
Eggs: The eggs should be soft and fluffyâdonât overcook them!
Onions: These add sweetness and depth to the dish.
Cassava flour: I prefer the raw kind (farinha de mandioca crua), but you can also use the toasted kind (farinha de mandioca tostada). Both are used in Brazil. It’s simply a matter of personal preference. Try it both ways and see what you prefer.
Butter: Essential for that buttery, moist texture.
Fresh parsley: Adds a touch of brightness at the end.
Salt and pepper: To season everything to perfection.
Substitutions
- Want more bacon? Add more bacon!
- Prefer a bit of sausage? Toss in extra.
- Donât want sausage or bacon? No problem!
- If youâre skipping both, though, youâre pretty much making my egg farofa recipe (check it out next time), and youâll need to use lots of butter to make up for the missing bacon fat.
- If itâs Christmas or youâre serving it as a festive delicious side dish, you can add raisins for that sweet-and-savory twistâa nod to Brazilian cuisine. Just donât forget the onions; theyâre a main ingredient and bring that slightly sweet, golden flavor we all love.
A quick note about the eggs: DO NOT overcook them. Nobody wants dry, rubbery eggs that taste like shoe soles. We want soft, pillowy eggs! Use low heat or medium heat, keep stirring, and pull them off the heat as soon as theyâre cooked. Soft and fluffy eggs are key to a good farofa.

Which Cassava Flour Should I Use?
Cassava flour comes in two main types: crua (raw) and tostada (toasted). Both are traditional, but they taste different. While the toasted variety has a nutty, richer flavor, I actually prefer the raw (crua) version. It has a slightly lighter taste that feels more balanced to me, and itâs my go-to for farofa.
Either way, itâs worth hunting down cassava flour because, well, you canât really substitute it with anything else. Itâs the heart and soul of this recipe.
How to Make Farofa
- Cook the eggs first. Melt some butter in a skillet and scramble the eggs until just set. Donât overdo itâwe want them soft and pillowy. Set them aside.
- Sizzle the bacon and sausage. Cook the bacon until crisp and golden brown, adding the sausage if youâre using it. Once done, remove them and let them drain on paper towels.
- Soften the onions. In the same skillet, toss in the diced onions and let them cook until translucent and fragrant. The bacon fat left in the pan works wonders here.
- Toast the raw cassava flour. Add butter and raw cassava flour to the skillet, along with a pinch of salt. Stir constantly to coat the flour in all that buttery goodness. Let it toast lightlyâjust enough to remove the raw edge.
- Bring it all together. Add the cooked bacon, sausage, and scrambled eggs back into the skillet. Toss to combine, ensuring every bite is coated in that flavorful flour mixture.
- Garnish with parsley. Just before serving, sprinkle with fresh parsley for a pop of color and flavor.
How to Serve Farofa
Together with rice, I would say farofa is one of the most popular side dishes in Brazil. This Brazilian farofa recipe pairs perfectly with a plate of rice and beans or black bean stew for a comforting meal. Itâs also a fantastic addition to a barbecueâthink smoky picanha.
Itâs also a must-have at Christmas dinner, pairing beautifully with roasted meats and turkey. Honestly, though, itâs so good you might find excuses to make it for everyday meals too. Whether itâs your first time making farofa or your second time, remember the secret: buttery richness and a crunchy texture that comes from the right cassava flour.
How to Store Farofa
If you somehow end up with leftovers (good luck with that!), store them in an airtight container in the fridge for up to 3 days. To reheat, just pop it into your microwave. You can also use a skillet to reheat it, but it might dry your eggs a little bit.
Where to Find Cassava Flour
If youâre in the GTA, check out Tavora or Doce Nata Brazilian Market. You can also find it online from Brazilian specialty stores. Trust me, itâs worth the effortâitâs not farofa without it!
Is Cassava Flour the Same as Tapioca Flour?
Not at all! These two are completely different. Tapioca flour is a white, fine powder, while cassava flour is light beige and has a coarse, granular texture. Theyâre made from the same plant, but theyâre used in totally different ways.
What About Seasoned Cassava Flour?
Not the same thing either! Seasoned cassava flour is basically pre-made farofaâjust open the package and itâs ready to eat. While itâs convenient, you miss out on the fun (and flavor control) of making your own. This recipe lets you season it exactly how you like it, and trust me, itâs worth it.
Let me know if you give this special-occasion farofa a try! Itâs one of those dishes that people always rememberâand ask for again. Its Brazilian restaurant worthy! and it won’t disappoint â¤ď¸

Brazilian Bacon Farofa
Equipment
- large nonstick skillet
Ingredients
- 5 slices of bacon diced
- 1 farmer sausage chopped optional
- 5 eggs
- ½ a large yellow onion chopped
- Salt and pepper to taste
- 1 ½ cups cassava flour farinha de mandioca
- Parsley chopped, for garnish
- 2 tablespoons butter
Instructions
- Heat 1 tablespoon of butter in a large nonstick skillet. Scramble the eggs gentlyâyou want them soft, not dry! Set them aside.
- In the same pan, fry the bacon and sausage (if using) until golden and crispy. Set them aside too.
- Add the onions to the pan and cook until theyâre soft and translucent.
- Toss in the cassava flour, the remaining butter, and a pinch of salt. Stir constantly for 2â4 minutes to toast the flour lightly.
- Mix the eggs, bacon, and sausage back into the pan. Stir everything together, sprinkle with parsley, and serve!
Video
Notes
Calories per Serving: Approximately 220 calories per serving. Note: The calorie count can vary depending on the type and amount of bacon, sausage, and butter used. For a lighter version, you can adjust these ingredients, but keep in mind the flavor might change slightly! This is just a very rough estimate.Â
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