Ready in under 30 minutes, this delicious Breakfast Tostada recipe will be your new morning go-to.
Mexican cuisine has some of the best breakfast dishes around—forget croissants, blueberry pancakes, and Belgian waffles. Give me breakfast tostadas or chilaquiles any day. Every time I go out for breakfast in my hometown of Los Angeles, I always choose a taqueria that serves breakfast tostadas and chilaquiles over the diner dishing out stacks of pancakes. That being said, as my schedule gets more and more jam-packed, I can’t exactly hit up the taqueria every morning before I head to work. Unable to part with my favorite breakfast, I’ve recently been on the hunt to find an easy recipe I can whip up before heading out the door—and these breakfast tostadas are exactly what I’ve been looking for.
Ready in under 30 minutes, they’re easy to assemble, endlessly customizable, and absolutely delicious. They’ve been a total game-changer in my morning routine. I like to prepare the components at the beginning of the week, like making a pot of refried beans and a batch of fresh salsa (though you could use ready-made), so that on weekday mornings, all I need to do is crisp up the tortillas, scramble the eggs, and assemble everything in record time.
How can I add more flavor to these tostadas?
I view tostadas as a blank canvas—you can add loads of different ingredients depending on your taste preferences. When I made this recipe last week, I added a sprinkle of ground cumin, smoked paprika, and chili powder into the refried beans for depth of smoky, spicy flavor. To add a bit of brightness, you can squeeze a lime over the finished tostadas, or for a spicy kick, try topping them off with some minced jalapeño or red chiles.
How do I store leftovers?
I don’t recommend storing leftover scrambled eggs, but you can keep all the other leftovers from this recipe. Store the leftover tostada components separately in an airtight container in the refrigerator for up to 3 days. You can reheat the tortillas in an air fryer or oven set to 350°F for 2-3 minutes, and refried beans can be reheated in the microwave for around 2-3 minutes until they’re warmed throughout. Enjoy with some freshly scrambled eggs, and top it off with your favorite hot sauce.
Serving suggestions
I love serving these breakfast tostadas with a side of rice—whether it’s this Baked Rice or a pot of Mexican red rice, it’s always the perfect pairing. If you want to add some greens to the table, I recommend making either this Cucumber And Tomato Salad or a bowl of this refreshing Avocado-Corn Salad. Be sure to include some sliced avocado, sour cream, and cilantro on the side for a garnish.
Breakfast Tostada
Ingredients
- 4 small corn tortillas or tostada shells
- 1 tablespoon olive oil
- 4 large eggs
- Salt to taste
- Pepper to taste
- 1 cup refried beans warmed
- 1/2 cup shredded cheddar cheese
- 1/2 cup mild salsa
- Fresh cilantro chopped (for garnish)
- Avocado chopped (for optional garnish)
Instructions
- Preheat your oven to 400°F. Lightly brush both sides of each corn tortilla with olive oil. Place them in a single layer on a baking sheet and bake for 3 to 8 minutes until they are crisp and lightly golden. Remove from the oven and set aside.
- Beat the eggs in a bowl with salt and pepper. In a nonstick skillet over medium heat, scramble the eggs until they are just set. Warm the refried beans if needed.
- Spread a layer of refried beans on each crispy tortilla, top with the scrambled eggs, then sprinkle shredded cheese and spoon a little salsa over each. Garnish with cilantro and avocado if using. Serve immediately to keep the tortillas crisp.
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