If you haven’t had a breakfast tostada before, they’re about to be your new favorite tostada! This easy breakfast tostada recipe is layered with a crispy tostada shell, warm refried beans, an egg and pico de gallo! Its fantastic.
Breakfast Tostada Recipe
If you love breakfast burritos, I think you’re going to love my easy breakfast tostada recipe! It takes just minutes to make and is flavor packed!
Why You’ll Love This Recipe
- They’re so quick and easy to make.
- It’s perfect for busy weekdays or weekend entertaining.
- You can add other favorite toppings such as bacon, guacamole, green onions, sliced jalepeno and shredded cheese.
- It’s a fun way to mix up breakfast!
Be sure to try my Cheesy BLT Egg Bites recipe too! For daily recipe inspiration follow Picky Palate on Instagram too!
What You’ll Need
You’ll need just a handful of easy to find ingredients to make your own breakfast tostadas at home. See the recipe card at the bottom of the post for full instructions and details.
- Eggs– For consistency, I use large eggs for all of my cooking and baking.
- Butter. I used salted butter for most of my cooking and baking. Unsalted is just fine too.
- Refried Beans– I picked up a can of refried beans at the grocery store for quick prep. If you like to make your own refried beans, even better!
- Tostada Shells– Check the tortilla section of the grocery store for tostada shells. You can also use corn tortillas and bake them yourself if preferred. You can place them on a baking sheet, brushed lightly with oil and bake at 400 degrees F. for 10-12 minutes flipping halfway through until crisp.
- Pico de Gallo– You can pick up prepared pico de gallo at the grocery store or make your own if you’d like.
How To Make Breakfast Tostada Recipe
Making this recipe could not be more simple. I love that all of the ingredients are easy to find at the grocery store. Let’s get to it!
Warm Tostada Shells and Beans. Preheat oven to 400 degrees F. and place 4 tostada shells onto a baking sheet. Heat for 3-5 minutes until hot. Remove and cover with foil until eggs are cooked. Place refried beans into a heat proof bowl, loosely cover and microwave for 90 seconds or until hot. Stir and set aside for a few minutes.
Cook Eggs. Heat a skillet over medium heat and melt butter, swirling to coat pan. Crack eggs into pan and season with salt and pepper. Cook until whites are mostly set.
Spread Beans Over Tostada Shells. Use a butter knife or offset spatula to spread refried beans carefully and evenly over warm tostada shells. Leave a small border around edges.
Top With Eggs. Place warm cooked egg on top of each tostada.
Top With Pico de Gallo. Spoon pico de gallo or salsa over tostadas and serve warm.
Recipe Tips For Success
- I like to heat up my skillet a few minutes before adding the butter and eggs. Cooks the eggs nice and fast.
- Once tostada shells and beans have been warmed, keep the oven on warm and place them in the oven until eggs are done cooking.
- Use your favorite Mexican toppings for your tostadas. Other ideas are homemade guacamole, shredded cheese, green onions, sliced jalepenos and even bacon crumbles.
How To Serve
Serve your tostadas for any occasion where a Mexican breakfast is desired. These are lots of fun for weekend entertaining. Have your favorite Mexican toppings ready for topping. Try adding cooked beef, chicken and even sausage to your tostadas. Lots of great options to play around with.
Storage Instructions
Refrigerate. Breakfast tostadas are best when eaten fresh, but if needed place leftover tostadas in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions. Preheat oven to 400 degrees F. and place tostadas onto a baking sheet. Reheat for 5 minutes or until hot.
Freezing. Not recommended.
Try More Breakfast Recipes!
- Italian Sausage Breakfast Casserole
- Strawberry Shortcake French Toast Bake
- Air Fryer Hard Boiled Eggs
- Blueberry Buttermilk Scones
Easy Breakfast Tostada Recipe
Equipment
- Oven
- stovetop
- Skillet
- spatula
- knife
- measuring cups
- measuring spoons
Ingredients
- 4 tostada shells
- 1 cup prepared refried beans
- 4 tablespoons salted butter
- 4 large eggs
- 1/2 cup prepared pico de gallo
Instructions
- Preheat oven to 400 degrees F. and place 4 tostada shells onto a baking sheet. Heat for 3-5 minutes until hot. Remove and cover with foil until eggs are cooked. Place refried beans into a heat proof bowl, loosely cover and microwave for 90 seconds or until hot. Stir and set aside for a few minutes.
- Heat a skillet over medium heat and melt butter, swirling to coat pan. Crack eggs into pan and season with salt and pepper. Cook until whites are mostly set.
- Use a butter knife or offset spatula to spread refried beans carefully and evenly over warm tostada shells. Leave a small border around edges.
- Top each tostada spread with warm refried beans with cooked eggs.
- Spoon pico de gallo or salsa over tostadas and serve warm.
Video
Notes
- I like to heat up my skillet a few minutes before adding the butter and eggs. Cooks the eggs nice and fast.
- Once tostada shells and beans have been warmed, keep the oven on warm and place them in the oven until eggs are done cooking.
- Use your favorite Mexican toppings for your tostadas. Other ideas are guacamole, shredded cheese, green onions, sliced jalepenos and even bacon crumbles.
Nutrition
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