Name: Breakfast Tostadas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican-American
Ingredients: 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; 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); Crumbled beef sausage or cooked ground turkey; Sautéed bell peppers or spinach; Pickled jalapeños or radishes; Cotija cheese for extra flavor

Description

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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Ingredients

Scale

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

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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.

Notes

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.

Prep Time: 10 minutes
Cook Time: 10 minutes
Cuisine: Mexican-American