Mexican Breakfast Torta


Oil Jalapeño finely diced Tomato diced Onion diced Salt (to taste) Pepper (to taste) Ground Cumin Eggs Avocado Pickled Jalapenos (as many as desired) Bacon slices cooked Bread rolls


In a small bowl, whisk together the egg whites and ground cumin. Heat olive oil, toss in the diced jalapeño, tomato, and onion. Season with salt and pepper and cook. Then, pour in your whisked egg.

Cook the eggs


Toast the bottom halves of the rolls till they’re warm and slightly crispy. Smear smashed avocado onto one side and top it with the fluffy egg mixture, bacon, and pickled jalapeños.



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.


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