Breakfast Tostadas

Breakfast Tostadas

Recipe by SandraMyersCuisine: Mexican
Prep time


Cooking time




  • 8 corn tortillas

  • 8 eggs, fried or scrambled

  • 1 tablespoon extra-virgin olive oil

  • 2 cups refried beans, warmed

  • ½ cup grated sharp cheddar cheese

  • 2 cups pico de gallo

  • Optional garnishes: hot sauce or salsa, avocado, and/or crumbled Cotijah or feta cheese


  • To prepare the crispy tortillas: Preheat the oven to 400 F with two racks placed near the middle of the oven. Line two large rimmed baking sheets with parchment paper
  • On the baking sheets, brush both sides of each tortilla lightly with oil. Arrange 4 tortillas in a single layer across each pan. Bake for 10 – 12 minutes, turning halfway, until each tortilla is golden and lightly crisp. Set aside.
  • Meanwhile, prepare the remaining components (refried beans, pico de gallo, and eggs, cooked to your favorite).
  • To assemble, spread warm refried beans over each tostada. Top with a sprinkle of cheese, cooked egg(s) and use a slotted spoon or serving fork to top the eggs with pico de gallo. Top with any optional garnishes you’d like, and serve promptly.
Breakfast Tostadas
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