Ingredients that promote health and improve color and flavor of breakfast cereals have been used to make these products a functional food. This study evaluated the effects of the addition of cryoconcentrated coffee extract (CCE) on the technological and functional properties of extruded rice breakfast cereals. The raw materials were characterized for proximate composition, and the CCE was also characterized for caffeine content (C), chlorogenic acids (CGA), caffeic acid (CA), total phenols, and antioxidant activity (ABTS). The cereals were made in a single screw extruder, with the CCE concentration (5 to 7%) and temperature values of the third zone (131.8 to 188.2 ° C) as independent variables, using a 2² model. Response Surface Methodology and Principal Component Analysis were used to select the best formulations. The addition of CCE to the breakfast cereal increased minerals, proteins, lipids, and bioactive compounds, with values of 21.62% protein; 5.59% lipids; 11.08% ash; 38.42 mg/g C; 14.98 mg/g CGA, and 1.91 mg/g CA. The results showed that the increase in both independent variables reduced the expansion index (1.97-2.73) and perimeter of the extrudate (11.77-14.40 mm). The models exibited R² between 44-71%, which is considered trend models, with no significant differences for texture, texture in milk, extrudate cross section, water absorption and solubility index values, and pasting properties. However, a reduction of the expansion rate and L* values was observed with the increase in CCE and extrusion temperatures, making the cereals dark brown due to the lower luminosity (from 74.88 to 64.35). The breakfast cereals containing 4.2%, 5%, 7% and 9% CCE stood out for the low antioxidant activity, and presented 0.26 to 0.48 mg /g C; 0.06 to 0.10 mg /g CGA, and 0.01 mg/g CA. The rice breakfast cereal made with addition of CCE presented bioactive compounds and better nutritional value.