Pile up your favorite Mexican-inspired fixings on these super quick breakfast tostadas! Toasted corn tortillas are loaded with eggs, black beans, avocado, and pico de gallo for an awesome way to start your morning. Plus, it all comes together in about 15 minutes!
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The Breakfast Tostada—a Mistake, Transformed!
One of my favorite ways to prepare corn tortillas is to lightly pan fry them in coconut oil. It helps them stay together and gives them the best texture (try it, I promise you’ll never go back).
But, one time while making breakfast, I accidentally let one go too long. Turns out, it was a blessing is disguise! This crispy tortilla became the perfect tostada shell.
What better to do than pile on some scrambled eggs and black beans, along with a few other tasty toppings? This quick and easy breakfast tostada was born!
Why You Need this Breakfast Tostada in Your Life
- Ready in 15 minutes
- Gets you out of your breakfast taco rut (even though I’m the world’s worst sucker for Migas tacos!)
- It’s super customizable
- Easy to prep-ahead and heat up on busy mornings
- Quickly make your own tostada shells at home (much healthier than store-bought!)
Notes about Ingredients
- Eggs. Farm fresh or free range eggs have the most flavor and health benefits—you can tell by the darker yolk. But any kind of egg will work.
- Salsa. Whip up some Roasted Tomato Salsa, or grab your favorite jar at the grocery store. Choose your spice level to customize these tostadas.
- Tortillas. Corn tortillas are needed here. Check out how to lightly fry them with coconut oil to make the perfect shell that’s also way healthier than store-bought.
- Toppings. Choose whatever floats your boat! Avocado, homemade pico de gallo, and refried black beans are a great place to start. Of course, you can’t go wrong with chopped cilantro, shredded cheese, and more salsa.
How to Make Breakfast Tostadas
Please see the recipe card below for ingredient amounts and more detailed instructions.
1. Make the Filling
Start by adding the olive oil to a large non-stick skillet. Stir in the onions and sauté over medium-low heat for 3 to 4 minutes. They’ll start to turn translucent.
While they’re cooking, whisk together the eggs, milk, salsa, salt, and pepper in a medium bowl. Pour the egg mixture into the skillet and scramble for 2 to 4 minutes. The eggs should just be cooked through. Set it aside.
2. Cook the Tostada Shells
Add 1 tablespoon of coconut oil to a large skillet. Set the stove to medium heat.
Place two corn tortillas in the heated skillet and cook for 1 to 2 minutes, then flip to the other side. Cook for another 1 to 2 minutes, until the tortillas are golden brown. Be sure to watch so they don’t burn.
Remove the tortillas to a paper towel-lined plate. Repeat with the remaining tortillas.
3. Layer Up the Tostadas
When the tortillas and filling are complete, it’s time to build the tostadas!
Layer each one with some refried beans, scrambled egg mixture, avocados, queso fresco, pico de gallo, and cilantro. Add salt and pepper as needed.
Serve immediately.
To Serve: Layer each toasted tortilla with refried beans, scrambled eggs, avocados, queso fresco, pico de gallo, cilantro, and season with salt and black pepper to taste. Serve immediately and enjoy!
Topping Ideas for Breakfast Tostadas
When you’re ready to dig in, there are many things you can serve on top of these tostadas.
Whip up some traditional Refried Black Beans, or get your results quicker with Instant Pot Refried Black Beans. Or, stick with Instant Pot Black Beans.
Choose your salsa with Roasted Tomato Salsa, Fresh Tomato Salsa, or Tomatillo Salsa Verde. Go with something sweeter with Mango Salsa, Peach Salsa, or Pineapple Pico de Gallo.
More Quick Breakfast Recipes
These recipes are quick and easy to make the morning of, or ahead of time, for busy weekdays.
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15-Minute Breakfast Tostadas with Eggs
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Ingredients
- 1 Tbsp. oil avocado or olive
- ¼ small onion finely chopped
- 5 large eggs*
- 1 Tbsp. milk
- 2 Tbsp. salsa medium heat, plus more for serving
- ½ tsp. salt plus more for serving
- ¼ tsp. pepper plus more for serving
- 4 corn tortillas
- 2 Tbsp. coconut oil or butter
- ½ cup refried black beans no fat added
- ½ large avocado thinly sliced
- ¼ cup queso fresco* or other cheese of choice
- ¼ cup pico de gallo chopped tomatoes, or additional salsa
- Cilantro optional
Instructions
- Sauté Onions: In a medium-large non-stick skillet, sauté onions in olive oil over medium-low heat for 3-4 minutes.1 Tbsp. oil, ¼ small onion
- Scramble Eggs: In a medium bowl, combine eggs, milk, salsa, salt, and pepper. Whisk until well combined. Add the egg mixture to the skillet and scramble for 2-4 minutes or until just cooked through.5 large eggs*, 1 Tbsp. milk, 2 Tbsp. salsa, ½ tsp. salt, ¼ tsp. pepper
- Make the Tostada Shells: Place 1 tablespoon of coconut oil in a large skillet over medium heat. Place two corn tortillas in the heated skillet and cook for 1-2 minutes on each side until lightly browned. Remove tortillas and place on a paper towel to drain. Repeat the previous step with the remaining tortillas.4 corn tortillas, 2 Tbsp. coconut oil
- To Serve: Layer each toasted tortilla with refried beans, scrambled eggs, avocados, queso fresco, pico de gallo, cilantro, and season with salt and black pepper to taste. Serve immediately and enjoy!½ cup refried black beans, ½ large avocado, ¼ cup queso fresco*, ¼ cup pico de gallo, Cilantro
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
