Mexican Breakfast Torta 🥪 is a hearty Mexican breakfast sandwich made with fluffy scrambled eggs, bacon, avocado, jalapeños, tomato, and onion, all tucked into a toasted, crusty roll.
It’s an easy, filling breakfast that’s perfect for busy mornings or a weekend brunch. If you love Mexican breakfast recipes try my Chilaquiles Rojos next.
Why You’ll Love This Recipe ❤️
- It’s hearty and filling. Eggs, bacon, and avocado make this a satisfying breakfast that will keep you going all morning.
- Easy to customize. Add chorizo, cheese, refried beans, or extra jalapeños to make it your own.
- Great for using what you have. Swap the bread, add leftover ingredients, or use your favorite toppings.
- It’s full of Mexican flavors. Fresh jalapeño, tomato, onion, and creamy avocado make every bite flavorful.
- Perfect for breakfast or brunch. These tortas are easy enough for a weekday morning but special enough for a weekend breakfast.
-Maggie
🍳 Ingredients
- Oil
- Jalapeño finely diced
- Tomato diced
- Onion diced
- Salt
- Pepper
- Ground Cumin
- Eggs
- Also, need:
- Avocado
- Pickled Jalapeño Chiles
- Cooked bacon slices
- Bread rolls (bollio, teleras, or French bread)
Want a lighter version? Try using egg whites or a mixture of egg whites and whole eggs.
🥣 Instructions
Making the Eggs
- In a small bowl, whisk together the whole eggs and ground cumin.
- Heat a large nonstick skillet over medium heat and add a splash of olive oil.
- Toss in the diced jalapeño, tomato, and onion. Season with salt and pepper.
- Cook for about 3-4 minutes, stirring frequently.
- Lower the heat to medium and pour in your whisked eggs.
Stir gently and frequently until the eggs are fully cooked. You’re looking for a soft, cloud-like texture!
This should take another 3-4 minutes.
Assembling Breakfast Tortas
- Toast the cut sides of the rolls until warm and slightly crispy.
- In a small bowl, smash some avocado slices into a creamy spread.
- Smear this onto one side of your toasted bread.
- Top it with the fluffy egg mixture, bacon, and pickled jalapenos.
The mashed avocado works as a glue for the rest of the ingredients.
No avocado? No problem! Use a smear of sour cream instead.
You can also use avocado slices or spread a layer of refried beans on the bottom half of each roll.
🌟 Additions and Substitutions
- Sprinkle with salty cotija cheese or add shredded jack cheese to the bread when toasting.
- Love chorizo? Make some chorizo breakfast tortas. Cook the chorizo, then continue with the rest of this recipe.
- Lettuce and tomatoes make great additions to this sandwich.
- Best to use fresh crusty rolls for this recipe. If you can’t find bolillo, use French rolls. Both work well for making Carne Asada Torta, Torta de Jamon, or Torta de Milanesa.
Place the top pieces of the crusty rolls and you’re good to go.
Drizzle some sour cream and hot sauce for that extra kick! Or, serve it as is or add a side of salsa. Top with chopped green onions (optional) for freshness.
🫙 Storing Instructions
- Store the egg mixture and bread separately. That way the bread does not get soggy. Place the eggs in an airtight container and keep in the fridge for up to 4 days. Reheat and assemble your sandwich when ready.
👩🏼🍳 Pro Tips
- If you’re making a batch, keep the assembled tortas warm on a cookie sheet in a low oven until you’re ready to serve.
- Skip the scrambled eggs and instead place a fried egg inside.
- Also consider adding crumbled queso fresco or a sprinkle of cilantro.
- Short on time? Use pre-cooked bacon to speed things up.
🙋🏻♀️ Frequently Asked Questions
A Mexican torta is a sandwich made with a crusty roll, such as a bolillo or telera, and a variety of fillings. Tortas can be made with meats, eggs, beans, cheese, vegetables, and different sauces.
Bolillo and telera are traditional choices for Mexican tortas. If you can’t find either, a crusty French roll or hoagie roll works well too.
Yes. For the best texture, prepare the egg filling ahead of time and store it separately from the bread. Refrigerate the eggs in an airtight container for up to 4 days, then reheat and assemble the torta when you’re ready to eat.
You can add chorizo, cheese, Frijoles Refritos, lettuce, tomato, cilantro, or extra jalapeños. A drizzle of salsa or hot sauce is also delicious.
🍳 More Mexican Breakfast Recipes
- Huevos a la Mexicana
- Torrejas (Mexican French Toast)
- Machaca con Huevos
- Migas con Huevo
- Licuado de Plátano
This Mexican Breakfast Torta is an easy way to turn simple breakfast ingredients into a hearty Mexican sandwich. Make it with scrambled eggs and bacon, or customize it with chorizo, cheese, beans, and your favorite toppings.
Serve it with salsa and a cup of Cafe de Olla for a delicious Mexican breakfast.
Mexican Breakfast Torta
Ingredients
- 2 tablespoon oil
- 1 jalapeno finely diced
- 1 tomato diced
- ¼ onion diced
- Salt (to taste)
- Pepper (to taste)
- Pinch Ground Cumin
- 6 eggs
Also Needed
- 1 Avocado
- Pickled Jalapenos (as many as desired)
- 8 bacon slices cooked
- 4 Bread rolls
Instructions
- In a large skillet, heat the oil.
- Add the jalapeno, tomato, onion, salt and pepper.
- Cook for 3-4 minutes.
- Stir frequently.
- In a separate bowl, whisk the eggs with salt, pepper, and pinch of ground cumin.
- Lower the heat, and add the eggs to the pan.
- Stir frequently and gently until the eggs are cooked.
- About 3-4 minutes.
- Meanwhile, toast the bread.
- Smash the avocado and smear on one side of the bread.
- Add some of the egg mixture, a few jalapeno slices, and a couple of slices of bacon.
- Top with the other half.
- Repeat until the rest of the bread.
- Serve with salsa or as is and enjoy.
Such an easy and delicious breakfast to make. My husband enjoys eating this so much!
So glad your hubby enjoyed the Breakfast Torta. 🙂
I made this breakfast for my family and they said they love it!
That’s great to hear! For breakfast, this Mexican torta is hard to beat!
Such a delicious way to start my day!
I couldn’t agree more. Love these Mexican Breakfast Tortas!