Breakfast Tostada
If you’re looking for some Mexican cuisine to begin your morning, you can’t go wrong with this simple Breakfast Tostada recipe.
Servings: 1 serving
Equipment
Ingredients
- 1 tostada shell
- ¼ - ⅓ cup warm refried beans
- 1 - 2 large eggs cooked to your preference
- Shredded Cheddar cheese
- Salsa, guacamole, and/or sour cream for serving
Instructions
- Spread the warmed beans on the tostada shell.
- Top with egg(s) cooked to your preference. Sprinkle with cheese.
- To serve, top with salsa, guacamole, and/or sour cream.
Notes
- No tostada shells? No worries! Fry corn tortillas flat in oil until crispy. Drain on paper towels before use.
- While my family prefers scrambled eggs, you can make this with any kind of eggs you like! Poached, sunny-side up, over easy, over medium, or over hard are all great choices!
- Try adding cooked and crumbled bacon, cooked ground sausage, leftover taco meat or chorizo - or any other yummy things you enjoy with tacos or tostadas!
- This recipe is a great way to use leftovers from taco night!
Nutrition
Serving: 1tostada | Calories: 190kcal | Carbohydrates: 17g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 186mg | Sodium: 524mg | Potassium: 108mg | Fiber: 3g | Sugar: 2g | Vitamin A: 320IU | Calcium: 60mg | Iron: 2mg
