Breakfast Tostadas

Name: Breakfast Tostadas
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 4 pcs corn tortilla (small, 6-inch); 0.5 cup vegetable oil (for frying tortillas); 1 cup refried beans (warmed); 4 pcs egg (large); 1 tbsp butter (for scrambling eggs); 1 pinch salt (for eggs); 1 pinch black pepper (freshly cracked); 1 pcs tomato (medium, diced); 1 pcs avocado (medium, sliced); 2 tbsp cilantro (roughly chopped); 0.25 cup queso fresco (crumbled); 1 pcs lime (cut into wedges, for serving); 1 tsp hot sauce (optional, for serving)

RATING

4.4/5(68)

TASTE SCORE

9/10

Crispy, golden fried corn tortillas loaded with creamy refried beans, fluffy scrambled eggs, and fresh toppings. A fun, quick Tex-Mex breakfast that brings crunch and bold morning flavors to the table in under 20 minutes.

PREP

COOK

12m

SERVES

1 PIECE

546 cal

SERVINGS

METHOD · 6 STEPS

fry · ~8 min
Fry the tortillas until crisp and golden.
1.Pour vegetable oil into a large skillet until it's about 1/4 inch deep and heat over medium-high heat.
2.Once oil shimmers, carefully lay one corn tortilla in the skillet and fry for about 1-2 minutes per side until golden and stiff.
3.Lift with tongs, let excess oil drip off, and transfer to a paper towel-lined plate. Sprinkle with a pinch of salt while hot.
4.Repeat with remaining tortillas, adding more oil if needed.
TIPThe tortilla should sizzle immediately; if it doesn't, the oil isn't hot enough and the tortilla will absorb too much oil.
saute · ~4 min
Warm the refried beans.
In a small saucepan over low heat, warm the refried beans, stirring occasionally, until heated through, about 3-4 minutes.
TIPAdd a splash of water or milk to the beans if they are too thick to spread easily.
saute · ~3 min
Scramble the eggs soft and creamy.
1.Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk vigorously until fully blended.
2.Melt butter in a non-stick skillet over medium-low heat.
3.Pour in the eggs and let them set for 20 seconds without stirring.
4.Gently push the eggs from the edges toward the center with a spatula until soft, creamy curds form, about 2-3 minutes. Remove from heat while still slightly glossy.
TIPLow heat and constant gentle movement give you the creamiest scramble — never let the pan get too hot.
prep · ~2 min
Prep the fresh toppings.
Dice the tomato, slice the avocado, crumble the queso fresco, chop the cilantro, and cut the lime into wedges.
assemble · ~2 min
Assemble the tostadas.
1.Spread a generous layer of warm refried beans onto each crispy tortilla.
2.Spoon the scrambled eggs evenly on top of the beans.
3.Scatter diced tomato, avocado slices, and crumbled queso fresco over the eggs.
4.Finish with a sprinkle of chopped cilantro.
serve
Serve immediately with lime wedges and hot sauce on the side.
Place each tostada on a plate and serve with a lime wedge. Pass the hot sauce at the table so everyone can add their own heat.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Fry tortillas one at a time to keep the oil temperature steady and prevent sticking.
2
Let fried tortillas drain on paper towels to remove excess oil for a crispier bite.
3
Warm refried beans with a splash of water or milk for a smoother, spreadable texture.
4
Scramble eggs over low heat and remove them while still slightly glossy for a creamy finish.
5
Assemble tostadas just before serving to keep the tortillas crisp and toppings fresh.
6
Slice avocado at the last minute to prevent browning and maintain vibrant color.

RECIPE VARIATIONS