Breakfast Tostada Recipe

You will not want to save this Breakfast Tostada Recipe just for breakfast! This flavor-packed recipe is great for breakfast, lunch or dinner. It’s super simple to make, and packed with flavor.

If you love eggs for breakfast, also check out this Shakshuka recipe, this Breakfast Pizza, or this Meat and Potatoes Breakfast Skillet.

Most recipes fall into a few categories to me.

The worst – the ones that are just so bad that you end up making peanut butter sandwiches for dinner. The ones where you say – no way, I will never make that again.

Then there are the recipes that are pretty bad, but edible. Despite what you see here on Taste and Tell, a good chunk of the recipes I try go into this category. Sad, but true.

The next group are the recipes that are actually pretty good. But maybe not standout. The ones you say that you’d make again, but they get lost in the shuffle and then in the back of the recipe book, probably to never see the light of day again.

And what about the recipes that you really do love, and you actually do add to the rotation and your family is familiar with them and asks for that recipe often.

But my favorite kind of recipe – and probably the most rare to come across – is that recipe that you make and then cannot get it out of your head. You obsess over it. You make it over and over and you swear that you won’t ever get sick of it. You make it for breakfast, and then again for lunch. (Not that I’ve ever done that. Totally hypothetical…)

This, right here, is one of those recipes. And it’s crazy, because it’s pretty stupid simple. I made these Breakfast Tostadas for the first time, and then totally made it again for lunch that day. And then I had it again the next day. And this continued for a few days. In fact, I just had it again for lunch yesterday, but didn’t have any more avocados on hand but did add some leftover bacon that was in the fridge. Holy. Yum.

Ingredients

Tostada Shells: I always just buy the tostada shells, but you could always fry or bake some corn tortillas to make your own.

Refried Beans: You can use canned beans, or if you have some homemade refried beans those are even better!

Queso Fresco: Next up is the cheese. I used queso fresco here, but if you like it really cheesy, you could use cheddar or monterey jack.

Avocado: The sliced avocado adds lots of creamy texture and flavor. If you’re not a fan, though, or if you don’t have one on hand, you can leave it off.

Eggs: You’ll top the breakfast tostada with a perfectly cooked egg. For me, that means sunny side up. But really, anything will work here – even scrambled eggs!

Cilantro & Hot Sauce: These are optional, but again, add lots of flavor!

How to Make a Breakfast Tostada

1. Bake your tostada shells. Even if you are using store bought tostada shells, they still need to be baked for a few minutes.
2. Top the shells with your refried beans that have been heated up.
3. Next goes the cheese. I like to put the cheese on the beans so that it gets nice and soft and a little melty.
4. Add a few slices of avocado.
5. Your egg goes on top – I like to make sure my egg is seasoned with salt and pepper.
6. Last is the hot sauce and the cilantro. Then enjoy!

Frequently Asked Questions

More Savory Breakfast Recipes

Quiche Lorraine Recipe
Breakfast Casserole with Ham and Cheese
Migas Recipe
Biscuits and Sausage Gravy
Southwestern Breakfast Bowl

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Breakfast Tostada Recipe

5 from 1 vote

Author: Deborah Harroun

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 6 servings

Course: Breakfast

Cuisine: Mexican

Print Pin SaveSaved!

You will not want to save this Breakfast Tostada Recipe just for breakfast! This flavor-packed recipe is great for breakfast, lunch or dinner. It’s super simple to make, and packed with flavor.

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Ingredients

• ▢ 16 oz can Refried Beans or 1 pound homemade refried beans
• ▢ 6 tostada shells
• ▢ 6 eggs
• ▢ 1/4 cup crumbled queso fresco
• ▢ 1 avocado sliced
• ▢ cilantro
• ▢ hot sauce

Instructions

• Preheat the oven to 325ºF. Place the tostada shells in a single layer on a baking sheet. Bake for 6 to 7 minutes or until crisp.
• Meanwhile, place the refried beans in a 1-quart saucepan. Heat over medium heat until warmed through.
• Cook the eggs according to your preference.
• To assemble the tostadas, divide the refried beans between the 6 tostada shells and spread evenly. Top each with some queso fresco, followed by a few slices of avocado. Layer an egg on each tostada and season with salt and pepper. Top with cilantro and a few dashes of hot sauce, if desired. Serve warm.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1tostada, Calories: 221kcal (11%), Carbohydrates: 17g (6%), Protein: 11g (22%), Fat: 12g (18%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 6g, Cholesterol: 190mg (63%), Sodium: 433mg (19%), Fiber: 6g (25%), Sugar: 1g (1%)

Keywords: breakfast tostada