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Breakfast Tostadas

Crispy corn tortillas topped with fluffy scrambled eggs, creamy avocado, vibrant salsa, and melting cheese — a delightful breakfast option perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Tostada Base
  • 4 pieces Corn tortillas These will be fried to create a crispy base.
  • 1/4 cup Oil for frying Canola or vegetable oil works well.
Filling
  • 4 large Eggs Whisked for scrambling.
  • 1 cup Refried beans Canned or homemade.
  • 1 piece Avocado Sliced for topping.
  • 1/2 cup Salsa Your choice of salsa.
  • 1 cup Cheese Shredded, such as cheddar or Monterey Jack.

Method
 

Preparation
  1. In a frying pan, heat about 1/4 cup of oil over medium heat. Once the oil is hot, carefully add each corn tortilla one at a time. Fry them for about 30 seconds on each side until they are golden brown and crispy. Remove from the pan and let them drain on paper towels.
  2. In a bowl, crack the eggs and whisk until well combined. In the same pan (draining excess oil if needed), lower the heat to medium-low and add the whisked eggs. Stir continuously for about 2-3 minutes, or until the eggs are just set but still soft and fluffy.
  3. In a small saucepan, heat your refried beans over medium heat, stirring occasionally until warmed through.
Assembly
  1. Start with a crispy tortilla base, spread a generous spoonful of refried beans, layer on the fluffy scrambled eggs, and then top with slices of avocado, salsa, and a sprinkle of cheese.
Serving
  1. Serve your Breakfast Tostadas immediately while they’re warm. Maybe garnish with a few fresh herbs for an extra pop of flavor!

Notes

For substitutions, try black beans or pinto beans instead of refried beans. Add sautéed veggies like bell peppers or onions for an additional flavor twist. Keep an eye on the heat while scrambling eggs to avoid dry, rubbery results.