Breakfast Tortas
Try substituting leftover taco meat, ham, grilled steak or chicken for the bacon. -Carolyn Kumpe, El Dorado, California
Make This Recipe
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 (large)
- 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
Preparation
Preheat oven to 400° F,
Cut the top third off each roll and hollow out the 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 and break an egg into each roll.
Bake at 400° for 10 minutes.
Sprinkle cheese over eggs and brush roll tops with olive oil; place on the baking sheet.
Bake 5-8 minutes longer or until egg whites are completely set and yolks begin to thicken but are not firm.
Top each with bacon, avocado, salsa and onions. Replace roll tops.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 614 |
| Fat | 25 g |
| Saturated Fat | 8 g |
| Cholesterol | 201 mg |
| Sodium | 1261 mg |
| Carbohydrates | 76 g |
| Dietary Fiber | 7 g |
| Protein | 26 g |