Breakfast Tostadas
Huevos Rancheros inspired Breakfast Tostadas featuring crispy tortillas, seasoned refried beans, fluffy eggs, and a mountain of tasty toppings. Breakfast is served!
Ingredients
- 4 crispy tostadas (see notes for a DIY version)
- 1 cup vegetarian refried beans
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp ground cumin
- 1/8 tsp cayenne pepper
- 1 cup pico de gallo
- 4 large eggs
- salt and pepper to taste
TASTY TOPPINGS: Choose your favorites!
- fresh cilantro
- chopped green onion
- grated cheese
- salsa
- hot sauce
- guacamole
- sliced avocado
- shredded lettuce or cabbage slaw
- Everything bagel seasoning
Instructions
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Prepare Pico de Gallo and grab all your favorite toppings.
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Preheat oven to 400°F. Spread seasoned refried beans onto each tostada then arrange on a prepared baking sheet. Bake for 3 to 5 minutes until tostada is crispy and beans are nice and hot.
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While the tostadas bake, cook eggs via favorite method. You can scramble them with a little cheese or pan-fry them until crispy and sunny-side up! Season with salt and pepper to taste.
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Once the tostadas are ready, top with your eggs, pico de gallo, and choice of toppings. Dive in while they're hot and crispy!
Recipe Notes
Since I always have a package on hand, I used store bought crispy tostada shells.
To make your own tostadas from soft corn tortillas:
- Preheat the oven to 400°F.
- Lightly spray both sides of the tortillas with all-natural cooking spray and place them in a single layer on a baking sheet spritzed with oil.
- Sprinkle with a teeny pinch of salt and bake for 10 minutes, flipping them over at the 5-minute mark to nicely crisp both sides.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on topping added and enjoy!