Bursting with color, wholesome protein, and warm spices, this Breakfast Tostada is a Tex-Mex brunch that will have everyone asking for seconds!
I was on an epic, month-long road trip the first time I tried a breakfast tostada. My boyfriend and I had been gone for two weeks, driving from our Gulf South home all the way to the Oregon coast, camping and visiting friends along the way. We had camped the night before in a gorgeous, wild spot in the Collegiate Range, deep in Colorado’s Rocky Mountains, and decided to stop for breakfast in a small mountain town called Salida. The name of the restaurant is lost to time, but I will never forget that divine breakfast tostada. Not only was it a glorious meal, but I fell in love with the little town while I ate my eggs, which sealed my decision to move to Colorado as soon as I could—and I did.
Inspired by traditional Mexican huevos rancheros, this down-to-earth Tex-Mex breakfast tostada is perfect for family breakfasts or brunches with friends. Although they’re made with simple, affordable ingredients, the finished product is anything but cheap! You’ve got a little something for everyone: fried eggs, refried beans, melted cheddar cheese, and terrific toppings that add a crunch to the classic corn tortillas.
Like tacos, these tostadas are all about the assembly, so you can easily prep the ingredients and let your guests make their own, making it a deliciously choose-your-own-tostada experience. It’s the kind of dish that can turn Taco Tuesday into Tostada Tuesday Morning.
Are These Breakfast Tostadas Healthy?
This dish has protein from the eggs, healthy unsaturated fats from the avocado and eggs, and fiber from the avocado and refried beans, so these tostadas make a healthy breakfast that will fill you up. The cheese gives the dish doses of calcium and vitamin A, and pico de gallo typically provides some vitamin C from the peppers and lime juice.
This recipe is naturally gluten-free. If you need to skip the dairy, regular cheese can easily be replaced with plant-based cheese.
My Tasty Take On This Tostada
This recipe is so simple, it can be adjusted according to each person’s preference. You can make it spicy or mild, boldly flavored, or simple.
My favorite way to spice it up is by scrambling the eggs with baby spinach, chopped onions, garlic powder, and a splash of hot sauce. Plain black beans are also a great option to put on the table next to the refried beans, and it’s a smart idea if you’re serving vegans (minus the eggs, of course) or vegetarians, as most canned refried beans contain lard.
Lastly, I’ll add freshly chopped lettuce, purple cabbage, guacamole, and salsa. In my opinion, the messier, the better! If this tostada topples in your hands, it’s okay, because it’ll land just right in your mouth! (Just set the table with forks and plenty of napkins for good measure.)
How Do I Store Leftovers?
I don’t recommend storing leftover fried eggs, but you can keep leftovers of the other parts of this recipe. Store the leftover tostada components separately in airtight containers in the fridge for up to 4 days. Reheat the tortillas in the oven or air fryer, and the refried beans can be reheated in the microwave. Fry a fresh egg to enjoy your leftovers!
Serving Suggestions
My favorite side for this dish is Black Beans & Rice, a healthy classic that stands the test of time and can be served either in the tostada or on the side. Homemade Guacamole and Roasted Tomato Salsa are also essential on my breakfast tostada spread! If you have access to queso fresco, I highly recommend crumbling it and serving it alongside the tostadas. I also recommend trying a side of Breakfast Potatoes or Roasted Sweet Potatoes to round out a nice brunch!
Ingredients
- 4 corn tortillas
- 1 cup refried beans
- 4 large eggs
- ½ cup shredded cheddar cheese
- 1 avocado sliced
- ½ cup pico de gallo
- Fresh cilantro optional, for garnish
- Sliced jalapeños optional, for garnish
Instructions
- Preheat the oven to 400°F. Arrange corn tortillas on a baking sheet and bake until crispy, about 8-10 minutes, flipping halfway through.
- While tortillas are baking, heat refried beans in a microwave or on the stove until warm.
- Cook eggs to your preference, either scrambled or fried.
- Assemble the tostadas by spreading a layer of refried beans on each crispy tortilla, then topping with cheese, an egg, slices of avocado, and a spoonful of pico de gallo. Add optional cilantro and jalapeños for extra flavor.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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