Breakfast Tortas

• 4 ciabatta rolls
• 3/4 cup refried black beans
• 1/3 cup sour cream
• 1/4 cup minced fresh cilantro
• 2 teaspoons lime juice
• 3 to 5 drops chipotle hot pepper sauce
• 1/8 teaspoon salt
• 4 large eggs
• 1/2 cup shredded Monterey Jack cheese
• 1 teaspoon olive oil
• 4 cooked bacon strips, halved
• 1/2 medium ripe avocado, peeled and sliced
• 1/2 cup salsa
• 2 green onions, chopped

1. Cut the top third off each roll; hollow out bottom, leaving a 1/2-in. shell (discard removed bread or save for another use). Place roll bottoms on an ungreased
2. .
3. In a small bowl, combine the beans, sour cream, cilantro, lime juice, chipotle pepper sauce and salt. Spread 1/4 cup inside each roll. Break an egg into each roll. Bake at 400u0b0 for 10 minutes.
4. Sprinkle cheese over eggs. Brush roll tops with olive oil; place on the
5. . Bake until egg whites are completely set and yolks begin to thicken but are not firm, 5-8 minutes longer. Top each with bacon, avocado, salsa and onions. Replace roll tops.

ciabatta rolls, black beans, sour cream, fresh cilantro, lime juice, pepper sauce, salt, eggs, shredded monterey jack cheese, olive oil, bacon, avocado, salsa, green onions

Taken from www.tasteofhome.com/recipes/breakfast-tortas/ (may not work)