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Mexican Style Breakfast Torta

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This breakfast sandwich filled with eggs, tomato, beans and cheese is a hearty way to start the day.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 4


Original reipce makes 2 dozen Change Servings

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  • Step 1 of 9

    PREHEAT oven to 350° F.

  • Step 2 of 9

    PLACE bread on a baking sheet, sliced side up. Toast in oven for 10 minutes or until bread begins to brown. Remove from oven; set aside and let cool.

  • Step 3 of 9

    BEAT eggs, evaporated milk, salt and pepper in a medium bowl.

  • Step 4 of 9

    HEAT oil in a medium skillet over medium heat for 1 minute. Add onion, tomato and jalapeño; cook, stirring frequently, for 2 minutes.

  • Step 5 of 9

    POUR in egg mixture.

  • Step 6 of 9

    DECREASE heat to medium-low. Constantly fold egg mixture with a silicone spatula for about 5 minutes or until eggs are set.

  • Step 7 of 9

    SPREAD beans evenly on top and bottom halves of each bread. Layer with about ½ cup egg mixture. Season with additional salt and pepper, if desired. Garnish each torta with 1 teaspoon cheese.

  • Step 8 of 9

    TOP with top half of bread.

  • Step 9 of 9

    TIP: If telera bread is not available, use French bread or bolillos. Enjoy with your favorite salsa for additional flavor and spice.

Nutrition Facts

Amount Per Serving
Servings: 4
Calories 400
Calories from Fat 100
%Daily Value*
Total Fat 11g 18%
Saturated Fat 2.5g 12%
Cholesterol 210mg 71%
Sodium 850mg 35%
Total Carbohydrate 56g 19%
Dietary Fiber 5g 19%
Sugars 9g
Protein 18g
Vitamin A 10%
Vitamin C 8%
Calcium 10%
Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet.
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