Quick & Easy Breakfast Tostada With Eggs
A breakfast tostada is the ultimate breakfast. Crispy tostada shells are piled with savory toppings like warm refried beans, any type of eggs, sliced avocado, salsa, etc. They’re quick, customizable, and super satisfying. This easy recipe is gluten free, dairy free, and vegetarian.
Ingredients
- 4 tostada shells
- 1 cup refried black beans or pinto beans
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 tablespoon olive oil
- squeeze of fresh lime juice
- 4 large eggs scrambled or fried
- ½ large avocado diced
- ½ cup sliced cherry tomatoes
- salsa to taste
- fresh cilantro optional
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Warm the beans. Heat the refried beans in a small saucepan over medium heat. Stir in chili powder, smoked paprika, and a squeeze of lime juice. Stir often until warmed through then reduce to low heat until ready to serve.
- Cook the eggs. Fry or scramble eggs with kosher salt and freshly ground pepper in a skillet over medium heat with a bit of olive oil.
- Assemble the tostadas. Spread a layer of refried beans on each crispy tortilla, top with egg, avocado slices, cherry tomatoes, salsa, and cilantro, if using. Add any additional toppings if desired and enjoy!
Notes
See the blog post for helpful tips, storage, and recipe FAQs.