Breakfast TostadasJump to Recipe
Fast breakfasts that are slightly upgraded from the standard are one of my favorite recipe categories to have mastered over my years of cooking. Recently, I’ve been cooking up these quick Breakfast Tostadas for me and my wife.
They are a great way to start the day! I’ll admit that my kids aren’t really into them and prefer just oatmeal or yogurt with toast, but for 10-15 minutes of work, I find them to be the perfect breakfast.
Making tostadas isn’t hard at all and takes just a few minutes. I add a good drizzle of oil to a skillet (the same one I’ll cook the eggs in later). Place the skillet over medium heat and once it’s hot, add a corn tortilla.
The tortilla will puff up a bit as it starts to cook and you should use a fork to poke some holes in it so steam can escape. A flat tortilla will fry more evenly!
After a minute or two of frying, you can flip it and then after another minute or two you can let this tostada drain on a few paper towels. Beautifully crispy!
What to use as Breakfast Tostada Toppings
At it’s most basic, I recommend some smashed avocado and crumbled queso fresco or cotija cheese, but don’t let that stop you from experimenting! Here are some other ideas:
- Leftover taco filling
- Black beans
- Red onions
- Diced tomatoes
- Refried beans
Adding the Egg
You better believe I’m putting a perfect sunny-side up egg on my breakfast tostada. I just use the same skillet I used to make the tostadas, crack in a few eggs, and once the whites have mostly set I cover the skillet for about 30 seconds to quickly steam the egg.
BOOM! Breakfast Tostada perfection.
Of course, garnishing the breakfast tostadas is very important. I like a sprinkle of fresh cilantro and a dash of hot sauce.
How delicious does that look?!
Diving in is a really good treat. Honestly, one of these tostadas is a pretty good-sized serving, but I usually can’t help myself and eat two of them.
Change up your quick breakfast routine with these breakfast tostadas!
One of my favorite under-10-minute breakfast recipes! This fast breakfast tostada is a delicious way to start the day and always a hit with Tex-Mex lovers! Don’t forget the egg on top and the hot sauce!
- Add oil to a small skillet over medium heat. Once shimmering hot, add a corn tortilla and as it puffs up from the heat, use a fork to poke some holes in the tortilla to flatten it out. Fry for 1-2 minutes per side until crispy. Remove tortilla and let drain on a tortilla while you fry the other one.
- When tortillas are done, crack in two eggs into the skillet. If the skillet is dry, add a fresh drizzle of oil. Fry the eggs for about 2 minutes, without flipping, until the whites are mostly set. Then cover the skillet and let steam for 30 seconds to set the whites but leave the yolk runny.
- To plate tortillas, smash half an avocado and spread on crispy tortillas. Sprinkle liberally with cotija cheese. Top each tortilla with eggs and garnish with fresh cilantro and hot sauce. Serve immediately!