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breakfast chorizo mini tortas

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