Description
Breakfast tostadas are a satisfying and customizable morning meal made by layering crispy tortillas with hearty ingredients like eggs, beans, cheese, and vegetables. They are a delicious way to start your day, offering a delightful mix of crunch and savory flavors.
Ingredients
- 4 corn tortillas
- 1 tbsp vegetable oil
- 4 large eggs
- 1 cup refried beans
- ½ cup Cotija cheese or ½ cup Monterey Jack cheese
- 1 avocado, sliced
- ¼ cup salsa
- Optional: chopped cilantro, lime wedges, pickled onions, jalapeño slices
Instructions
- Preheat oven to 400°F. Brush each side of the corn tortillas lightly with oil. Place directly on a baking sheet and bake for 5–7 minutes per side until golden and crisp. Alternatively, pan-fry them in a bit of oil until crispy.
- In a small saucepan, heat the beans over medium heat. Stir in a pinch of garlic powder, cumin, or chili powder for extra flavor. Keep warm.
- For scrambled eggs: Crack eggs into a bowl with a splash of milk, salt, and pepper. Whisk thoroughly. Cook over medium-low heat, stirring gently until soft and fluffy.
- For over-easy eggs: Heat a nonstick skillet with a little butter or oil. Crack eggs in, season, and cook until whites are set. Carefully flip and cook an additional 20–30 seconds, keeping yolk soft.
- Spread a layer of warm beans on each crisped tortilla. Add scrambled or over-easy egg on top. Sprinkle with Cotija or Monterey Jack cheese.
- Top with avocado slices, salsa, and any other desired toppings like cilantro or pickled onions. Serve immediately with lime wedges.
Notes
- Use corn tortillas for the most authentic flavor and best crisping results.
- Lightly brush tortillas with oil and bake at 400°F for 5–7 minutes per side for a healthier crunch.
- Scramble eggs low and slow with a bit of milk or cream for fluffier texture.
- If using over-easy eggs, cook in a nonstick skillet and flip carefully to preserve the yolk.
- Warm your beans with a pinch of cumin and garlic powder to deepen the flavor.
- Prep toppings like avocado, salsa, and chopped cilantro before cooking for easy assembly.
- Swap refried beans with black beans, pinto beans, or mashed sweet potatoes.
- Add crumbled breakfast sausage, bacon, or chorizo for a meatier version.
- Try goat cheese or queso fresco in place of Cotija.
- Use flour tortillas for a different flavor (but note they crisp differently).
- For Gluten-Free: Use certified gluten-free corn tortillas.
- For Dairy-Free: Opt for dairy-free cheese or omit and top with avocado or a drizzle of cashew crema.
- These are naturally vegetarian unless meat is added.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking or Pan-Frying
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 tostada
- Calories: 411
- Sugar: 2g
- Sodium: 727mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 19g
- Cholesterol: 215mg
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