Mexican Breakfast Torta
This Mexican Breakfast Torta is the brunch game-changer! Elevate your mornings with this loaded sandwich with creamy avocado, spicy jalapenos, and more!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Breakfast
Cuisine: Mexican
Servings: 4
Calories: 549kcal
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.
Use any type of bread - French roll, bolillo, telera, etc.
The mashed avocado serves as a glue for the rest of the ingredients. Swap out for sour cream or spread a layer of refried beans.
Calories: 549kcal | Carbohydrates: 29g | Protein: 19g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 275mg | Sodium: 637mg | Potassium: 563mg | Fiber: 5g | Sugar: 2g | Vitamin A: 740IU | Vitamin C: 14mg | Calcium: 89mg | Iron: 3mg