Mexican Breakfast Torta

This Mexican inspired breakfast torta takes only 5 minutes to make. So much tastier than an Egg McMuffin and healthier thanks to the egg whites.

mexican breakfast torta

Sometimes the simplest recipes are sometimes the best ones and this Mexican Breakfast Torta recipe is exactly that.

If you are not familiar with Mexican tortas, it’s a traditional sandwich that is commonly eaten in Mexico. It consists of soft bread filled with meats, vegetables, and other condiments.

eggs on skillet

These breakfast tortas take no time at all to make. From start to finish it shouldn’t take you more than 10 minutes to make.

eggs on english muffin

I highly recommend you use egg rings for this recipe. The diameter of the rings is a perfect fit for the diameter of the English muffins.

mexican breakfast torta

I used liquid egg whites for this recipe as I almost always have some on hand but in a pinch, you can substitute for a single egg. A 1/4 cup of liquid egg whites is equivalent to 1 egg.

mexican breakfast torta

You can add the diced Canadian bacon directly to the liquid eggs during cooking instead of topping the cooked egg with the diced bacon.

mexican breakfast torta

If you struggle with cutting and coring avocados, this video tutorial is for you. This is an important skill to learn if you often make guacamole or any other type of Mexican Food.

You will need the following ingredients to make this Mexican Breakfast Torta recipe (see recipe card for quantities): Liquid Egg Whites, Salt, Canadian Bacon, English Muffin, Salsa, Fresh Cilantro and Avocado.

  1. In a small bowl, whisk together the egg whites and salt until frothy.
  2. In a skillet over medium heat cook the Canadian bacon and cook until lightly browned, about 3 minutes. Set aside.
  3. Add the egg whites to the skillet (and egg ring if using) and cook until set, about 2 minutes.
  4. Place the egg on the bottom piece of the toasted English muffin. Top with Canadian bacon, salsa and cilantro.
  5. Place a slice of avocado on top and cover it with the top piece of the English muffin.

Printable Recipe Card

mexican breakfast torta

Mexican Breakfast Torta

This Mexican inspired breakfast torta takes only 5 minutes to make. So much tastier than an Egg McMuffin and healthier thanks to the egg whites
5 from 3 votes
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course Breakfast
Cuisine Mexican
Servings 1
Calories 452 kcal

Equipment

  • Egg Ring (optional)
  • Skillet
  • Bowl for Mixing

Ingredients
 

  • ¼ cup Liquid Egg Whites
  • tsp Salt
  • 1 slice Canadian Bacon, diced
  • 1 English Muffin, split and toasted
  • 2 Tbsp Salsa
  • 2 Tbsp Fresh Cilantro, chopped
  • 1 slice Avocado

Instructions
 

  • In a small bowl, whisk together the egg whites and salt until frothy.
  • In a skillet over medium heat cook the Canadian bacon and cook until lightly browned, about 3 minutes. Set aside.
  • Add the egg whites to the skillet (and egg ring if using) and cook until set, about 2 minutes.
  • Place the egg on the bottom piece of the toasted english muffin. Top with the Canadian bacon, salsa and cilantro.
  • Place an avocado slice on top and cover it with the top piece of the english muffin.

Notes

You can add the diced Canadian bacon directly to the liquid eggs during cooking instead of topping the cooked egg with the diced bacon.

Nutrition

Calories: 452kcalCarbohydrates: 42gProtein: 20gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 14mgSodium: 1144mgPotassium: 968mgFiber: 12gSugar: 2gVitamin A: 912IUVitamin C: 15mgCalcium: 59mgIron: 3mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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One Comment

  1. Shannon says:

    This Breakfast Torta is one of my favorites. It was so tasty and It was very easy to make.

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