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Breakfast Sopes

By Yvette Marquez-Sharpnack | Muy Bueno

4.67 (3 ratings)

2

Updated Aug 26, 2019

Breakfast does not have to be complicated. Place a fried egg on top of anything and voila you have breakfast.

Ok, maybe it’s not that simple, but seriously, this breakfast was made in under 15 minutes. These breakfast sopes are perfect for a busy weekday morning, but look fancy enough to enjoy with a cup of joe for a sit-down weekend breakfast.

I’m all about leftovers and these store-bought sopes are smothered with homemade refried beans made with leftover frijoles de la olla, chunky classic guacamole, and spicy candied bacon leftover from this Mexican chipotle cobb salad.

All I did was heat up sopes on a comal with a bit of olive oil, smothered them with refried beans, a generous dollop of guacamole, and then placed a fried egg on top and drizzled some Valentina hot sauce.

Sure, you can get fancy and make your own sopes, but I’m telling you these store-bought sopes are pretty darn awesome in a pinch. Serve with a smoky cup of atole de pinole for a yummy Mexican breakfast!

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🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.

AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.

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4.67 (3 ratings)

Breakfast Sopes

By Yvette Marquez-Sharpnack | Muy Bueno

Total Time: 25 minutes mins

Yield: 6

Prep: 5 minutes mins

Cook: 20 minutes mins

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These breakfast sopes are perfect for a busy weekday morning, but look fancy enough to enjoy with a cup of joe for a sit-down weekend breakfast.

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Ingredients 

1x2x3x

 

• ▢ 12 Store-bought sopes
• ▢ 1 teaspoon  olive oil per sope
• ▢ Refried beans
• ▢ Guacamole
• ▢ Bacon, cooked and crumbled
• ▢ Valentina hot sauce or salsa of your choice

Refried Beans:

• ▢ 2 tablespoons olive oil or vegetable shortening
• ▢ 1 ½ cups cooked Frijoles de la Olla, plus ½ cup liquid
• ▢ Salt and pepper to taste
• ▢ 12 eggs

Instructions 

Refried Beans:

• Heat the olive oil in a medium skillet over medium-high heat. Add the beans and the liquid. Cook over medium heat, mashing the beans with a potato masher, stir until they form a thick paste, about 10 minutes. Season to taste with salt and pepper.

Sopes:

• In heavy skillet drizzle olive oil. Cook sopes, in hot oil for 2 to 3 minutes on each side or until golden.

Assembly:

• Top sopes with refried beans and guacamole.
• Heat a small non-stick skillet over medium-low heat. Fry the egg over-easy and place over guacamole.
• Season with salt and pepper.
• Sprinkle with bacon pieces and drizzle with hot sauce or salsa of your choice.

Notes

• Nutrition facts are based on a serving of 2 sopes  per person topped with 1 tbsp of guacamole, refried beans, 1 egg and 1/2 slice of bacon per sope.

Nutrition

Serving: 2sopes | Calories: 578kcal | Carbohydrates: 49g | Protein: 24g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 342mg | Sodium: 910mg | Potassium: 594mg | Fiber: 9g | Sugar: 4g | Vitamin A: 545IU | Vitamin C: 5mg | Calcium: 146mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Photography by Jenna Sparks