Breakfast Tostadas

Crispy, colorful, and loaded with bold flavors, these Breakfast Tostadas are the perfect way to kick-start your morning. A crunchy tortilla base is topped with creamy refried beans, fluffy eggs, fresh vegetables, and zesty toppings—bringing together a satisfying meal that’s both nutritious and delicious. Whether you’re feeding a crowd or treating yourself to a weekend brunch, these tostadas are sure to impress.

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Why You’ll Love This Recipe
Hearty & Filling – Packed with protein, fiber, and fresh veggies.
Quick & Easy – Ready in just 20 minutes, perfect for busy mornings.
Customizable – Swap ingredients to suit your taste or dietary needs.
Full of Texture – Crispy, creamy, soft, and crunchy in every bite.
Great for Meal Prep – Make components ahead for effortless weekday breakfasts.

Ingredients You’ll Need
For the Tostadas:

• 4 corn tostada shells (store-bought or homemade)
• 1 cup refried beans (warmed)
• 4 large eggs
• 1 tbsp olive oil or butter (for cooking eggs)
• ¼ tsp salt
• ¼ tsp black pepper

Toppings:

• ½ cup shredded cheddar or Monterey Jack cheese
• ½ avocado, sliced or mashed
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• ¼ cup fresh cilantro, chopped
• 2 tbsp sour cream or Greek yogurt
• Hot sauce or salsa (optional)
• Lime wedges (for serving)

Optional Add-ons:

• Crumbled beef sausage or cooked ground turkey
• Sautéed bell peppers or spinach
• Pickled jalapeños or radishes
• Cotija cheese for extra flavor

Tools You’ll Need

• Skillet or non-stick pan
• Small saucepan (to warm beans)
• Spatula
• Knife and cutting board
• Spoon for spreading

Step-by-Step Instructions

Step 1: Warm the Tostadas
If using store-bought tostada shells, place them on a baking sheet and warm in a 350°F (175°C) oven for 3–5 minutes to enhance crispness.
If making your own, fry small corn tortillas in hot oil until golden and crisp, then drain on paper towels.

Step 2: Prepare the Beans
Warm the refried beans in a small saucepan over low heat, stirring occasionally.
If too thick, add a tablespoon of water or broth to reach a spreadable consistency.

Step 3: Cook the Eggs
Heat olive oil or butter in a skillet over medium heat.
Crack the eggs into the pan and cook to your preferred doneness—sunny side up, scrambled, or over-easy.
Season with salt and black pepper.

Step 4: Assemble the Tostadas
Spread a generous spoonful of warm refried beans over each tostada shell.
Sprinkle shredded cheese over the beans (the heat will help melt it slightly).
Gently place a cooked egg on top of each tostada.

Step 5: Add Toppings
Top each tostada with sliced avocado, cherry tomatoes, red onion, and fresh cilantro.
Drizzle with sour cream or Greek yogurt and your favorite salsa or hot sauce.
Serve with lime wedges for a fresh, tangy finish.

Tips for the Best Breakfast Tostadas
Use Fresh Tortillas – If making tostadas from scratch, choose quality corn tortillas for maximum flavor.
Don’t Overload – Balance the toppings so each bite has a bit of everything without becoming messy.
Egg Your Way – Fried, poached, or scrambled eggs all work beautifully here.
Add a Crunch – Fresh veggies and crisp tostada shells give great contrast to creamy beans and eggs.
Layer Wisely – Beans first, then cheese, then egg – this keeps everything in place and prevents sogginess.

Serving Suggestions
Brunch Spread – Pair with fruit salad, yogurt parfaits, or hash browns.
Tropical Drinks – Serve with orange juice, pineapple smoothies, or iced hibiscus tea.
Make it a Meal – Add a side of sautéed potatoes or fresh corn salad.
Kid-Friendly – Use scrambled eggs and let kids pick their own toppings.

How to Store & Reheat

Storing:
Separate: Store each component (beans, eggs, toppings) in individual airtight containers.
Refrigerate: Keeps well for up to 3 days.
Avoid storing assembled tostadas, as the shells may turn soggy.

Reheating:
Oven: Reheat beans and tostada shells separately at 350°F (175°C) for 5–7 minutes.
Microwave: Warm beans and eggs in short bursts; assemble fresh before serving.
Skillet: Reheat scrambled eggs gently in a non-stick pan.

Frequently Asked Questions

1. Can I use flour tortillas instead of corn?
Yes, but they won’t crisp the same way. Try baking or pan-frying them until crisp for a tostada-like texture.

2. What protein options can I add?
Cooked beef sausage, turkey, or even black beans are great protein-rich additions.

3. Are these gluten-free?
Yes, as long as you use certified gluten-free corn tostadas and check all labels.

4. Can I make this dairy-free?
Absolutely. Skip the cheese and sour cream or use dairy-free alternatives.

5. Can I prepare these for a crowd?
Yes! Set up a tostada bar and let guests build their own with all the toppings prepped in advance.

Final Thoughts
These Breakfast Tostadas are a celebration of flavor, texture, and color. Whether you’re looking for a quick weekday breakfast or a festive brunch option, they deliver every time. From the crispy base to the creamy toppings and fresh garnishes, every bite is a delicious reminder that breakfast doesn’t have to be boring.

Try them out and let me know how you customized yours! Don’t forget to leave a review below and share your tostada creations on Pinterest—I’d love to see your twist!
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cuisine: Mexican-American

Nutritional Information (Per Serving):
Calories: 320 | Protein: 14g | Carbohydrates: 24g | Fat: 20g | Fiber: 5g | Sodium: 390mg

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