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Mexican breakfast torta

4
Points®
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
1
Difficulty
Easy
This Mexican-inspired breakfast sandwich is a great addition to your cooking arsenal, particularly since it’s ready in just 15 minutes. This version adds salsa, cilantro, and guacamole to the traditional eggs and Canadian bacon combo, all sandwiched between a whole-wheat English muffin. Stir in some ground cumin, paprika, or a little cayenne pepper into the scrambled eggs to carry the Mexican flavor further.

Ingredients

Cooking spray

2 spray(s)

Egg

1 item(s), large

Table salt

1 pinch(es)

Uncooked Canadian bacon

1 slice(s), diced

Whole wheat English muffin

1 item(s), split and toasted

Salsa

2 Tbsp

Cilantro

2 Tbsp, chopped

Store-bought guacamole (no oil or sugar)

1 Tbsp, or mashed avocado

Instructions

  1. In small bowl, whisk together egg and salt until frothy.
  2. Spray medium skillet with nonstick spray and set over medium heat. Add bacon and cook, stirring, until lightly browned, about 3 minutes. Add egg. Cook, tilting skillet so egg forms an even layer, until set, about 2 minutes.
  3. Onto bottom half of English muffin, fold egg and top with salsa and cilantro. Spread avocado on other half of English muffin and cover sandwich.
  4. Serving size: 1 torta

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