Breakfast Chorizo Mini Tortas

Breakfast chorizo mini tortas made with chorizo, scrambled eggs served in a warm roll topped with red onion and salsa are the perfect breakfast on-the-go.

My breakfast chorizo mini tortas are delicious, easy and our new on-the-go breakfast sandwich when heading out the door for a busy day. Chorizo and eggs are the ultimate combo. They pair perfectly to create a delicious breakfast plate, served with warm flour tortillas or over tostadas.

Today I want to share how easy it is to make this delicious combo into an amazing breakfast torta – mini version with Rhodes Bake-N-Serv® Warm & Serve Artisan French Rolls.

This breakfast recipe has completely won me over. The inspiration came from a breakfast torta I had in Brownsville, Texas. After recreating this mini torta for our Sunday brunch I knew I had to share this delicious recipe.

WHAT IS A TORTA

A torta is a Mexican sandwich, a roll sliced in half filled with a variety of meats, vegetables, and toppings. Refried beans, carne asada, chicken, pork, veggies, or scrambled eggs all piled high with salsa, avocado, pickled onions, jalapenos served for breakfast, lunch, or dinner.

INGREDIENTS NEED TO MAKE THIS RECIPE

chorizo – I used pork chorizo for this recipe, feel free to use beef or soy chorizo.

eggs

red onion, finely diced

salsa, I served my tortas with green salsa. Pico de gallo would also be a tasty alternative.

Rhodes Bake-N-Serv® Warm & Serve Artisan French Rolls I picked up Rhodes Bake-N-Serv® Warm & Serve Artisan French Roll at my local HEB, check out the product locator here for an HEB near you.

These rolls are a symphony of crunchy crust and soft, moist center combined to make the perfect roll. Rhodes Bake-N-Serv® Warm & Serve Artisan French Rolls are ready in minutes.

These artisan rolls make an excellent side for your dinner or use them as buns for your French Dip sandwiches. Warm & Serve Artisan French Rolls come in a 6 or 12 count resealable bag.

HOW TO MAKE BREAKFAST CHORIZO MINI TORTAS

Preheat oven to 350F.  Arrange rolls on baking sheet and bake 12 to 14 minutes, or until light golden brown.

While rolls bake fry chorizo in a medium skillet over medium-high heat, stirring occasionally and using the back of a wooden spoon to break up the chorizo, until fully cooked. Reduced heat to warm, while you scramble eggs.

Scramble eggs, until desired doneness; season with salt and black pepper to taste.

Slice rolls, top with egg and chorizo. Serve warm with diced red onion and salsa.

Wrap in foil for a to-go breakfast.

5 from 1 vote

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Breakfast Chorizo Tortas

Breakfast chorizo mini tortas made with chorizo, scrambled eggs served in a warm roll topped with red onion and salsa are the perfect breakfast on-the-go.

Author: Vianney Rodriguez

Ingredients

• 1 pound chorizo casing removed
• 6 eggs
• oil
• Salt and pepper
• 8 Rhodes Bake-N-Serv® Warm & Serve Artisan French Roll
• Diced red onion
• Salsa

Instructions

1. Preheat oven to 350?F. Arrange rolls on baking sheet and bake 12 to 14 minutes, or until light golden brown.
2. While rolls bake fry chorizo in a medium skillet over medium-high heat, stirring occasionally and using the back of a wooden spoon to break up the chorizo, until fully cooked. Reduced heat to warm, while you scramble eggs.
3. Scramble eggs, until desired doneness; season with salt and black pepper to taste.
4. Slice rolls, top with egg and chorizo. Serve warm with diced red onion and salsa.
5. Wrap in foil for a to-go breakfast.

Recipe Notes

Serves 4