Print Options

Back to Breakfast Tortas >

Include these items:

Select reviews >

Taste of Home Logo

Breakfast Tortas

 Breakfast 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
4 ServingsPrep: 25 min. Bake: 15 min.

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 Eggland's Best 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

Directions

  • 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.
  • In a small bowl, combine the beans, sour cream, cilantro, lime juice,
  • pepper sauce and salt. Spread 1/4 cup inside each roll. Break an egg
  • into each roll. Bake at 400° for 10 minutes.
  • Sprinkle cheese over eggs. Brush roll tops with olive oil; place on
  • the baking sheet. Bake 5-8 minutes longer or until egg whites are

2 of 2

Breakfast Tortas (continued)

Directions (continued)

  • completely set and yolks begin to thicken but are not firm. Top each
  • with bacon, avocado, salsa and onions. Replace roll tops. Yield: 4
  • servings.
Nutritional Facts: 1 serving equals 677 calories, 24 g fat (8 g saturated fat), 244 mg cholesterol, 1,279 mg sodium, 94 g carbohydrate, 8 g fiber, 28 g protein.