Breakfast Torta (Mexican Breakfast Sandwich With Eg

Name: Breakfast Torta (Mexican Breakfast Sandwich With Eggs, Crispy Pork, And Beans) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 sturdy rolls; 1 (16-ounce) can refried beans; 1/4 cup mayonnaise; 1 to 2 tablespoons hot sauce such as Cholula or Valentina; 1 cup chicharrones, coarsely crushed; 1/2 cup (2 ounces) cotija cheese, crumbled; 1 avocado, sliced; 1/2 small yellow onion, finely chopped; 1/2 cup cilantro or culantro, chopped; 2 tablespoons unsalted butter; 4 large eggs; Salt and pepper; Pickled jalapenos and lime wedges to taste

Servings: persons

4 sturdy rolls
1 (16-ounce) can refried beans
1/4 cup mayonnaise
1 to 2 tablespoons hot sauce such as Cholula or Valentina
1 cup chicharrones, coarsely crushed
1/2 cup (2 ounces) cotija cheese, crumbled
1 avocado, sliced
1/2 small yellow onion, finely chopped
1/2 cup cilantro or culantro, chopped
2 tablespoons unsalted butter
4 large eggs
Salt and pepper
Pickled jalapenos and lime wedges to taste

1
Adjust oven rack to middle position and preheat oven to 350u00b0F. Arrange rolls on baking sheet and place in oven and bake until heated through, about 7 minutes.
2
Meanwhile, heat beans in microwave or small skillet until completely heated through, about 2 minutes. Set aside. In small bowl, combine mayonnaise and hot sauce. Set aside.
3
With clean dish rag or oven mitts, transfer warm bread to cutting board. With serrated knife, split each roll in half. Spread inside of 4 bottom pieces of each roll with 1/4 of beans. Layer beans with chicharrones, cotija, avocado, onion, and cilantro, distributing each topping evenly among 4 rolls. Spread inside of 4 top pieces with mayonnaise mixture.
4
Melt butter in large nonstick skillet over medium heat. Crack eggs into pan, season with salt and pepper, and cook until whites begin to set and turn opaque. Cover pan and cook until yolks and whites are cooked to preferred doneness, 2 to 4 minutes.
5
Place 1 egg on top of each roll, then close top of sandwich. Serve with pickled jalapenos and lime wedges.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 sturdy rolls, 1 (16-ounce) can refried beans, 1/4 cup mayonnaise, 1 to 2 tablespoons hot sauce such as Cholula or Valentina, and more.

Yes, Breakfast Torta (Mexican Breakfast Sandwich With Eggs, Crispy Pork, And Beans) Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Breakfast Torta (Mexican Breakfast Sandwich With Eggs, Crispy Pork, And Beans) Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions