These breakfast tostadas are basically tacos for breakfast and we are here for it. I mean, we could probably eat some form of tacos every day of the week and be extremely happy. These have a crunchy tortilla, beans, cheese, eggs and all the toppings… what’s not to love?
I have been making tostadas for as long as I can remember, but it wasn’t until I met Katie that I gave these breakfast tostadas a chance. And they have turned into a family favorite in our house. Last summer, we were all at my dad’s cabin up north. There were three families, which equated to 14 people. Before we left, we created a google spreadsheet to figure out meals.
We each took a few meals and planned snack. Katie was in charge of breakfast on Saturday morning. I was helping her make the tostadas and wondering why I had never thought to make them for breakfast before. I have made them with taco meat and have served them for dinner, but never with eggs.
Make your own tostadas
They are a little bit of work, but so good. Something I have realized that is very important when making tostadas is making your own tostada. Don’t skip this step! All it takes are corn tortillas (these are my favorite), a little bit of oil, salt and a hot oven. They are healthier, less processed and they come out crispy and delicious!
Breakfast is always something we struggle to find healthier and more filling alternatives for. These breakfast tostadas are a great choice and are definitely something that is going to fill you up. We have gotten into the habit of making these on the weekends when we have a little more time and can sit and enjoy them together.
Here is the recipe and if you’re looking for other breakfast ideas, you can find them here.
Breakfast Tostadas
Ingredients
- 6 corn tortillas
- 8 eggs
- 1 can refried pinto or black beans
- 1.5 cup shredded cheese
- 1/4 cup salsa
- 1/2 cup tomatoes (diced)
- 1/4 cup cilantro (chopped)
- 1-2 Tbsp. oil
Instructions
- Preheat the oven to 400 degrees.
- Line a large baking sheet (or two smaller ones) with parchment paper.
- Lay the corn tortillas on the paper and either lightly spray or spread oil on both sides. I usually add a little salt too.
- Bake for 15-20 minutes, flipping halfway, or until crispy and golden brown.
- While they are baking, scramble and cook your eggs.
- In a bowl, add the can of refriend beans and microwave or heat over the stove until they mix easily.
- Add in the salsa and mix to combine.
- Once the tortillas are done, layer them with the beans, eggs and top with a small handful of cheese.
- Return to the oven to bake for 5 minutes or until the cheese has melted.
- Top with the tomatoes, cilantro and more salsa!
