Description
Breakfast tostadas are a quick, customizable morning meal with a crispy base, warm refried beans, eggs, cheese, and fresh toppings like avocado and salsa. Perfect for busy mornings or weekend brunches.
Ingredients
- 4 corn tostada shells or corn tortillas
- 1 cup refried beans (canned or homemade)
- 4 eggs (scrambled, fried, or poached)
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 avocado or 1/2 cup guacamole
- 1/4 cup salsa or hot sauce
- 2 tbsp fresh cilantro, chopped
- Salt and pepper to taste
- Optional toppings: diced tomatoes, jalapeños, sour cream, chopped onions, lime wedges
Instructions
- If using corn tortillas, bake or fry them until crispy to create tostada shells.
- Heat the refried beans in a small pot or microwave until warm.
- In a skillet, cook eggs to your preference: scrambled, fried, or poached.
- Warm the tostada shells if desired.
- Spread a layer of warm refried beans over each tostada shell.
- Top with cooked eggs and a sprinkle of shredded cheese.
- Add sliced avocado or a dollop of guacamole.
- Spoon on salsa or drizzle with hot sauce.
- Garnish with fresh cilantro and any additional toppings you like.
- Serve immediately while the tostadas are crisp and fresh.
Notes
- Prepare all toppings in advance for faster assembly.
- Use certified gluten-free tortillas for a gluten-free version.
- Tostadas are best when assembled just before serving.
- Customize the spice level with your preferred salsa or hot sauce.
- Refried beans and eggs can be made ahead and reheated separately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tostadas
- Calories: 420
- Sugar: 2g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 17g
- Cholesterol: 190mg
