Mexican breakfast torta

2 - 3
PersonalPoints™ per serving
Total Time
15 min
10 min
5 min
This fun, 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. We chose a chipotle-style salsa for this recipe, but feel free to choose your favorite, whether it’s salsa verde, pico de gallo, or a hot salsa. Stir in some ground cumin, paprika, or a little cayenne pepper into the scrambled eggs to carry the Mexican flavor further. Consider adding a slice of fresh tomato to round out your torta.


Cooking spray

1 spray(s)

Egg white(s)

¼ cup(s), liquid

Table salt

1 pinch(es)

Uncooked Canadian bacon

¾ oz, diced

Whole wheat English muffin(s)

1 item(s), split and toasted

Fat free salsa

2 Tbsp, chipotle variety


2 Tbsp, chopped

Store-bought guacamole (no oil or sugar)

1 Tbsp, or mashed avocado


  1. In small bowl, whisk together egg whites 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 whites. Cook, tilting skillet so egg whites form an even layer, until set, about 2 minutes.
  3. Onto bottom half of English muffin, fold egg whites and top with salsa and cilantro. Spread avocado on other half of English muffin and cover sandwich.
  4. Serving size: 1 torta