Breakfast Torta a la Mexicana

April 22, 2015

Breakfast Torta a la Mexicana

It’s mid-week and nothing says “buenos dias” better than a hearty Mexican style breakfast torta to greet you first thing in the morning.   This is what I’m having today because after a couple of days away from my kitchen, I’m back  full-steam to get us all ready for those Cinco de Mayo recipes we all love to search the internet for.  Lots of dishes drenched in salsas, appetizers that are easy and full of fresh flavor for Spring, and those Margaritas we are anxiously waiting to enjoy.

For now, I will share my very special torta.  I mean it. It’s very special because it’s one of those nostalgic dishes that take me back to my “recreo” or lunchtime during those school days I spent in Mexico. There was no such thing as a cafeteria in my elementary school and packing a lunch was part of our daily routine.  If we didn’t have fresh bolillos or telera bread that morning, my mom would happily purchase some, prepare my torta and drop it off at my school just in time for lunch.  Wrapped in a napkin, packed snugly in a paper bag and accompanied by a thermos filled with warm chocolate milk, my mom made her way to my school.

My lunchtime torta included refried pinto beans, topped with layers of  mouth-burning pico de gallo in fluffy scrambled eggs, all encased in a warm oven toasted telera bread.  Sounds pretty special to me.

Next time you have a few bolillos or telera bread in your kitchen, I recommend a delicious torta.  Perfect for a weekend breakfast or a happy lunch bag treat.  Enjoy.

Breakfast Torta a la Mexicana

Breakfast Torta a la Mexicana

Yield: Makes 4


  • 4 telera breads, sliced lengthwise, some of the inside bread removed
  • 4 large eggs
  • ¼ cup NESTLÉ CARNATION Evaporated Fat Free Milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon grapeseed oil
  • ¼ cup finely chopped white onion
  • 1 roma tomato, finely chopped
  • 1 jalapeño, finely chopped
  • 1 cup refried beans, mashed to spreadable consistency and warmed
  • 4 teaspoons Cotija cheese, crumbled (optional)


  1. Preheat oven to 350° F.
  2. Place bread on a baking sheet, sliced side up. Toast in oven for 10 minutes or until bread begins to brown. Remove from oven; set aside and let cool.
  3. Beat eggs, evaporated milk, salt and pepper in a medium bowl.
  4. HEAT oil in a medium skillet over medium heat for 1 minute. Add onion, tomato and jalapeño; cook, stirring frequently, for 2 minutes. Pour in egg mixture.
  5. Decrease heat to medium-low. Constantly fold egg mixture with a silicone spatula for about 5 minutes or until eggs are set.
  6. Spread beans evenly on top and bottom halves of each bread. Layer with about ½ cup egg mixture. Season with additional salt and pepper, if desired. Garnish each torta with 1 teaspoon cheese.
  7. Top with top half of bread.


If telera bread is not available, use French bread or bolillos. Enjoy with your favorite salsa for additional flavor and spice.

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