Breakfast Tortas

Name: Breakfast Tortas
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: North America, Mexican
Ingredients: 4 ciabatta rolls; 3/4 cup refried black beans; 1/3 cup sour cream; 1/4 cup minced fresh cilantro; 2 teaspoons lime juice; 3 to 5 drops chipotle hot pepper sauce; 1/8 teaspoon salt; 4 large eggs; 1/2 cup shredded Monterey Jack cheese; 1 teaspoon olive oil; 4 cooked bacon strips, halved; 1/2 medium ripe avocado, peeled and sliced; 1/2 cup salsa; 2 green onions, chopped

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 25 min. Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Carolyn Kumpe, El Dorado, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

Wondering how to make tortas? My hubby likes these ciabatta rolls served with pickled jalapenos. Try substituting leftover taco meat, ham, grilled steak or chicken for the bacon. This one’s a guaranteed crowd-pleaser. —Carolyn Kumpe, El Dorado, California

Breakfast Tortas Tips

What is on a traditional torta?

Meat, cheese and veggies. It's a sandwich, Mexican style. The veggies can include avocado, lettuce and peppers, plus refried beans, crema and salsa. Find our best Mexican recipes to make in your own kitchen.

What type of bread are tortas served on?

Tortas are typically served on crusty rolls with soft interiors. They're called bolillos and are similar to a small, soft baguette. (Here’s how to make a baguette like a pro).

Where do tortas come from?

These sandwiches can be found throughout Mexico, although some place their origins in the city of Puebla. Different regions put their own spin on the dish, including la ahogada of Guadalajara, whose torta is "drowned" in a red chile de arbol salsa. Here are some of our favorite homemade salsas.

Research contributed by Elizabeth Harris

TEST KITCHEN APPROVED

Breakfast Tortas

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Yield:4 servings

Prep:25 min

Cook:15 min

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Ingredients

4 ciabatta rolls
3/4 cup refried black beans
1/3 cup sour cream
1/4 cup minced fresh cilantro
2 teaspoons lime juice
3 to 5 drops chipotle hot pepper sauce
1/8 teaspoon salt
4 large eggs
1/2 cup shredded Monterey Jack cheese
1 teaspoon olive oil
4 cooked bacon strips, halved
1/2 medium ripe avocado, peeled and sliced
1/2 cup salsa
2 green onions, chopped

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Directions

1
Cut the top third off each roll; hollow out bottom, leaving a 1/2-in. shell (discard removed bread or save for another use). Place roll bottoms on an ungreased baking sheet.

2
In a small bowl, combine the beans, sour cream, cilantro, lime juice, chipotle pepper sauce and salt. Spread 1/4 cup inside each roll. Break an egg into each roll. Bake at 400° for 10 minutes.
3
Sprinkle cheese over eggs. Brush roll tops with olive oil; place on the baking sheet. Bake until egg whites are completely set and yolks begin to thicken but are not firm, 5-8 minutes longer. Top each with bacon, avocado, salsa and onions. Replace roll tops.