Description
This Simple Breakfast Tostadas recipe features crispy corn tortillas topped with warm refried beans, sharp cheddar cheese, eggs cooked to your preference, and fresh pico de gallo, making for a delicious and satisfying morning meal that's quick and easy to prepare.
Ingredients
Scale
Tortillas and Oil
- 8 corn tortillas (100% corn for crispiness)
- 1 tablespoon extra-virgin olive oil
Fillings and Toppings
- 2 cups refried beans, warmed
- ½ cup grated sharp cheddar cheese
- 8 eggs, fried or scrambled (your preference)
- 2 cups pico de gallo
- Optional garnishes: hot sauce or salsa, avocado, crumbled Cotija or feta cheese
Instructions
- Preheat the Oven: Preheat the oven to 400 degrees Fahrenheit and position two racks near the middle of the oven to ensure even baking.
- Prepare Baking Sheets: Line two large rimmed baking sheets with parchment paper for easy cleanup, if desired.
- Brush Tortillas with Oil: Lightly brush both sides of each corn tortilla with extra-virgin olive oil to promote crispness during baking.
- Bake Tortillas: Arrange 4 tortillas in a single layer on each baking sheet and bake in the preheated oven for 12 minutes, flipping the tortillas halfway through, until golden and crisp.
- Cook Eggs: While the tortillas bake, cook the eggs to your liking, either fried or scrambled.
- Warm Refried Beans and Prepare Pico de Gallo: Heat the refried beans until warm and have the pico de gallo ready to serve.
- Assemble Tostadas: Spread warm refried beans over each crispy tortilla, sprinkle with sharp cheddar cheese, add the cooked eggs, and top with pico de gallo using a slotted spoon or serving fork.
- Add Optional Garnishes and Serve: Finish with your favorite hot sauce, avocado slices, or crumbled Cotija or feta cheese and serve the tostadas promptly for best crispness.
Notes
- If short on time, warm store-bought refried beans and substitute pico de gallo with warmed store-bought salsa for convenience.
- Use certified gluten-free corn tortillas to keep the recipe gluten free.
- The tostadas can be made vegan and egg free by omitting the eggs and cheese.
- For a dairy-free version, skip the cheese as the eggs are cooked without dairy.
- Leftover tostadas are best enjoyed fresh but will keep for about 3 days refrigerated; leftover refried beans and pico de gallo make excellent dips or fillings for other dishes.
Nutrition
- Serving Size: 1 tostada
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 210 mg
