Here’s a delicious, easy recipe for Mexican Breakfast Tostadas—crispy, flavorful, and perfect for starting the day with a fiesta! 🌮🍳
Mexican Breakfast Tostadas
Ingredients (Serves 2–4)
For the Tostadas
- 4–6 small corn tortillas
- 2–3 eggs
- 1 cup refried beans (canned or homemade)
- ½ cup shredded cheese (cheddar, Oaxaca, or Mexican blend)
- 1 small tomato, diced
- ¼ cup red onion, finely chopped
- 1 avocado, sliced
- 2 tbsp fresh cilantro, chopped
- Salsa of your choice (red or green)
- 1–2 tbsp vegetable oil
- Salt & pepper, to taste
Instructions
1. Crisp the Tortillas
- Heat oil in a skillet over medium heat.
- Fry the tortillas 1–2 minutes per side until golden and crisp.
- Remove and drain on paper towels.
Optional: For a lighter version, bake tortillas at 200°C / 400°F for 5–7 minutes until crisp.
2. Cook the Eggs
- Scrambled style: Whisk eggs with salt and pepper, then cook in a nonstick skillet until just set.
- Fried style: Fry eggs sunny-side-up or over-easy, depending on preference.
3. Assemble the Tostadas
- Spread a layer of refried beans on each crispy tortilla.
- Top with scrambled or fried eggs.
- Sprinkle shredded cheese, diced tomato, and red onion.
- Add slices of avocado and a spoonful of salsa.
- Garnish with fresh cilantro.
Optional Add-Ons
- Cooked chorizo or bacon bits
- Pickled jalapeños for heat
- Sour cream or Mexican crema
Tips for the Best Breakfast Tostadas
- Slightly under-cook scrambled eggs; they continue cooking on the tostada.
- Use fresh tortillas and crisp them just before serving for crunch.
- Serve immediately so the tostadas don’t get soggy.
If you want, I can also give a sheet-pan version where you make all the tostadas at once for a larger breakfast or brunch crowd.
Do you want me to do that?
