Bacon and Egg Torta Sandwiches

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Spring 2015

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Bacon and Egg Torta Sandwiches

Bacon and Egg Torta Sandwiches
3/4 cup refried beans
1/3 cup shredded Mexican blend cheese
1/4 cup real bacon pieces
1/4 cup Raley's Pico de Gallo (in our Produce Dept.)
6 wheat or white dinner rolls (in our Bakery*)
1 large ripe avocado, peeled, pitted and coarsely mashed
6 eggs, fried
Salsa (optional topper)

Prep: 15 minutes, Cook: 10 minutes, Serves: 6

1. Preheat oven to 400°F and line a baking sheet with parchment or foil. Stir together beans, cheese, bacon and pico de gallo in a medium bowl. Spread equal amounts onto the bottom of each roll.

2. Place roll bottoms on baking sheet and roll tops on baking sheet, rounded side up. Bake for 10 minutes or until rolls are crisp and beans are hot. Place fried eggs over beans and spread avocado on cut side of roll tops; close sandwiches.

*You’ll find 2 sizes of rolls in our Bakery. Choose the larger 3½-inch rolls for this recipe.

Nutritional Information:
222 calories, 12 g protein, 15 g total fat (4 g sat.), 9 g carbohydrate, 4 g fiber, 1 g sugar, 194 mg cholesterol, 396 mg sodium, 6 points


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