Breakfast Tostadas

Start your day right with these delicious Breakfast Tostadas, piled high with creamy beans, fluffy eggs, and fresh toppings!

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Breakfast

Cuisine: Mexican

For the Tostadas:

8 pieces crispy tostada shells
1 can refried beans 16-oz.
1 cup shredded Colby Jack or pepper Jack cheese
1 tablespoon butter divided
4 large eggs
to taste Salt and pepper
2 tablespoons water divided
1 thinly sliced green onion
2 tablespoons minced fresh cilantro
4 tablespoons crumbled Cotija cheese or queso fresco
to taste Additional toppings including pico de gallo, salsa, guacamole, avocado, etc.

Instructions

Start by heating the refried beans in a small saucepan over medium heat. Stir in 1 tablespoon of water to loosen the mixture and prevent it from sticking. Cook until heated through, about 5 minutes, stirring occasionally. Once ready, remove from heat and set aside.
In a skillet, melt ½ tablespoon of butter over medium heat. In a mixing bowl, crack the eggs and whisk them together with a pinch of salt, pepper, and the remaining 1 tablespoon of water. Pour the egg mixture into the skillet. Allow the eggs to cook undisturbed for a minute, then gently stir with a spatula until they’re softly scrambled, about 3-4 minutes. Remove from heat.
On a serving platter, lay out the crispy tostada shells. Spread a generous layer of the heated refried beans on each shell. Top with a portion of the scrambled eggs, followed by a sprinkle of shredded cheese.
Sprinkle thinly sliced green onions, minced cilantro, and crumbled Cotija cheese over the top. Feel free to get creative with additional toppings like pico de gallo, salsa, or sliced avocado to enhance the flavor.
Serve the Breakfast Tostadas immediately while the shells are crispy and the cheese is melty. Enjoy them with your favorite hot sauce or a side of guacamole for an extra kick!