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.

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.

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.

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.

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 ¼ cup of liquid egg whites is equivalent to 1 egg.

💭 Recipe Variation

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

🎥 How to cut an Avocado

📋 Gather your Ingredients

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.

🥣 How to make Mexican Breakfast Torta

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 Canadian bacon, salsa and cilantro.
Place a slice of avocado on top and cover it with the top piece of the English muffin.