Best Breakfast Tostadas Recipes

BREAKFAST TOSTADAS

Steps:

• Over medium heat, cook peppers and chicken sausage until peppers are cooked through.
• Add eggs, spinach, salt, and pepper and scramble until eggs are fully cooked.
• Top tostada shells with eggs and cheddar cheese.
• Broil for 3-5 minutes or until cheese is fully melted.
• Top with salsa if desired.

BREAKFAST TOSTADAS RECIPE BY TASTY

Steps:

• Preheat the broiler. Line a baking sheet with parchment paper.
• In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the tomatoes, jalapeños, and onion, and cook, stirring, until soft and beginning to turn brown, about 8 minutes. Season with salt and pepper,
• Add the eggs, reduce the heat to medium, and cook, stirring occasionally, until cooked through, 12-15 minutes. Remove the pan from the heat and stir in the cilantro.
• Arrange the tostadas on the prepared baking sheet and broil, flipping halfway through, until lightly golden and fragrant, about 1 minute total.
• Spread 3 tablespoons of the beans evenly over each tostada. Divide the scrambled eggs among the tostadas, piling them in the center of the beans, then sprinkle evenly with the pepper Jack cheese. Broil until the cheese is just melted, 1-2 minutes.
• Transfer the tostadas to plates and garnish with more cilantro. Serve hot with sour cream and guacamole on the side.
• Enjoy!

MEXICAN BREAKFAST TOSTADAS WITH AVOCADO PICO DE GALLO

Steps:

• To make the tortillas, add 2 tablespoons of vegetable oil in large frying pan. Place over medium-high heat. Add the tortillas one at a time and fry until golden brown and crispy, about 1 minute each side. Use a tong to transfer to paper towl covered plate. Set aside.
• Next, heat 2 tablespoons vegetable oil over medium-high heat in the same frying pan used to fry the tortillas. Add the entire package of Simply Potatoes Diced Potato with Onion, diced red pepper, black beans, cumin and salt to pan; stirring to coat potatoes evenly. Cover and cook the potatoes 10 minutes, stirring every 2-3 minutes.
• While the potatoes are cooking, combine avocado, diced onion, diced tomatoes, jalapeno pepper, and lime juice together in a medium bowl. Cover and refrigerate until you are ready to serve.
• Next, heat a large non-stick frying pan on medium. Add butter to frying pan. Beat eggs and milk together in a medium bowl for about 2 minutes. Add the egg mixture to pan. Once eggs begin to set, stir and fold eggs over until no visible liquid remains. Remove from heat.
• Assemble each tostada by topping with the potato black bean mixture, scrambled eggs, avocado pico, and 1 tablespoon of goat cheese. Serve extra potato/black beans on the side. Enjoy!

SKINNY SOUTHWESTERN BREAKFAST TOSTADAS

Steps:

• Warm tortillas according to package directions. Meanwhile, in a small bowl use a potato masher or fork to slightly mash beans; set aside. In another small bowl or 1-cup glass measure combine eggs, milk, pepper, and salt. Beat with a wire whisk or rotary beater.
• Lightly coat an unheated medium nonstick skillet with nonstick cooking spray. Preheat over medium heat. Pour egg mixture into hot skillet. Cook, without stirring, until egg mixture begins to set. Run a spatula around edge of skillet, lifting egg mixture so that the uncooked portion flows underneath. Continue cooking about 2 minutes more or until egg mixture is cooked through but is still glossy and moist. Remove from heat.
• Spread one tortilla with mashed beans. Top with the remaining tortilla, cooked egg mixture, tomato, cheese, and snipped cilantro. Cut in half to serve. If desired, fold each portion in half. Top with yogurt and cilantro.

CHIMICHURRI BREAKFAST TOSTADAS

Steps:

• For chimichurri, place first 9 ingredients in a food processor. Add 1/3 cup olive oil and if desired, red pepper flakes. Pulse until desired consistency. Refrigerate, covered, until ready to use., Meanwhile, place beans in a small saucepan. Cook and stir over medium heat until heated through. Heat butter and remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Break eggs, one at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired., Top tostada shells with black beans, Cotija cheese and fried eggs; drizzle with chimichurri. Sprinkle with additional Cotija cheese.

BREAKFAST TOSTADAS

Steps:

• Heat a small amount of oil in a small frying pan and grill tortillas until just crisp but not browned. Drain tortillas on a paper towel. As tortillas cool, spread 6 of the tortillas with about 2 Tablespoons of refried beans. Melt butter in a skillet. Beat eggs with water, salt, and onion. Pour into heated skillet and stir as it is cooking to make scrambled eggs. As soon as eggs are starting to thicken, sprinkle with cheese and fold into egg mixture. When eggs are done, spoon a little of egg mixture on top of refried beans on the tortillas. Scoop 2 Tablespoons salsa on to egg mixture, top with 3 or four slices of avocado and the second tortilla. Microwave each tostada for one minute and serve with sour cream. Yum!