When I’m craving something hearty for breakfast and Mexican sounds good, I make me up a great big breakfast tostada. I load it up with melty cheese, refried beans, scrambled eggs, avocado, and then I top with spicy salsa and a crunchy mix of chopped romaine, sweet onion and juicy tomatoes.
I can’t count how many times I’ve done this. It’s one of my go-to recipes that always starts my day off with a smile. I just adore the CRUNCH factor of this dish! And look at how pretty they are.
The process is straightforward, but it takes a little sense of timing to get all the parts hot and ready at the same time. Most of the time I’m making this lovely tostada just for me.
The things that make my breakfast tostadas so flipping good are this:
- First I start off with a freshly air-fried tostada shell. You don’t have to do this, but it seriously makes a difference. If you use pre-made tostada shells from the store, make sure to warm them in the oven.
- Then, while I’m scrambling the egg and warming the beans, I top the shell with cheese and pop it in the toaster oven to get the cheese good and melty. The melty cheese acts as insulator between the wet ingredients and the crunchy shell so the tostada stays crunchy.
- I also use my own homemade refried beans and cilantro almond salsa. Both of these I keep on hand so they’re ready to go whenever I want some. I freeze my beans and then thaw as needed. If we’re out of salsa, I quickly whip up a batch in my blender using frozen hot peppers from my garden that I’ve pre-chopped.
You can certainly add a little chorizo or bacon as well, if you are so inclined. I tend to skip that because there’s plenty going on on that crunchy shell already. But sometimes I swap out the refried beans for lentil chorizo. That provides the bold spicy flavor of chorizo while keeping it (mostly) plant-based.
I feel good about eating these breakfast tostadas because they are chock full of fiber and protein. So I stay satisfied and energized well into the day. Plus there’s a little salad on top so I get some veggies in me too.
If you love Mexican food, give it a try. I bet you’ll find your day might just go a little better with a breakfast tostada in your belly.
Print
Breakfast Tostada
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 – 30 min
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Baked
- Cuisine: Mexican
- Diet: Gluten Free
Description
Hot Mexican breakfast loaded with breakfast goodies and a satisfying crunch!
Ingredients
Per tostada:
- 1 tostada shell – best if freshly air fried
- About 1/3 cup shredded Mexican cheese or Queso Quesadilla
- About 1/3 cup refried beans, warmed – or lentil chorizo
- 1 scrambled egg
- 1/4 – 1/2 of an avocado
- Salsa, to taste
- A few leaves of romaine
- 4 – 7 cherry tomatoes
- A tablespoon or two of chopped sweet onion
Instructions
- Gather up all your ingredients and chop the veggies. Air fry your tostada shell or pop it in the oven to warm.
- Once the tostada shell is hot, top it with cheese and put in the toaster oven (or oven) – either on the broil setting (if you’re comfortable watching it carefully) or at 375 F.
- While the cheese is melting, warm the refried beans in the microwave and scramble the egg.
- Once the cheese is melted and bubbly, spread the warm beans over, then top with egg, avocado, salsa, and finally the chopped veggies. Enjoy!
Notes
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2024, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Keywords: Breakfast, Mexican, Egg, Tostada
