Crunchy Simple Breakfast Tostadas
These breakfast tostadas combine crispy corn tortillas, creamy refried beans, and protein-rich eggs for a wholesome, fiber-packed meal. Topped with fresh pico de gallo and optional cheese or avocado, they’re quick, easy, and perfect for breakfast, brunch, or a light dinner. Enjoy fresh for maximum crunch, or store leftovers for a satisfying next-day meal.
Equipment
- 2 large rimmed baking sheets
- Parchment paper (optional)
- Pastry brush or small spoon for oil
- Skillet or frying pan for eggs
- Slotted spoon or serving fork
Ingredients
- 8 corn tortillas 100% corn for crispiness
- 1 tablespoon extra-virgin olive oil
- 2 cups refried beans warmed
- ½ cup grated sharp cheddar cheese optional
- 8 eggs fried or scrambled
- 2 cups pico de gallo
- Optional garnishes: avocado slices crumbled Cotija or feta cheese, favorite hot sauce or salsa
Instructions
- Preheat the Oven for Crispy Tortillas: Start by preheating your oven to 400°F (200°C). Position two oven racks near the middle to ensure even baking. Line two large rimmed baking sheets with parchment paper if you want easy cleanup and to prevent the tortillas from sticking. Proper preheating is essential for achieving perfectly golden, crunchy tortillas.
- Prepare the Tortillas: Lay out your 8 corn tortillas on a clean surface. Using a pastry brush or the back of a spoon, lightly coat both sides of each tortilla with extra-virgin olive oil. This will help them crisp evenly in the oven and add a subtle, healthy flavor. Make sure every tortilla is lightly coated but not soggy.
- Arrange the Tortillas for Baking: Place 4 tortillas on each prepared baking sheet, spreading them in a single layer without overlapping. This ensures that each tortilla gets equal exposure to the oven’s heat for consistent crispiness.
- Bake Until Golden and Crunchy: Slide the baking sheets into the preheated oven. Bake the tortillas for 10 to 12 minutes, flipping them halfway through the cooking time. Keep a close eye on them—they should turn a light golden brown and develop a firm, crisp texture, but avoid letting them burn. Once done, remove the tortillas from the oven and set them aside on a wire rack to cool slightly.
- Warm the Refried Beans: While the tortillas are baking, place the refried beans in a small saucepan over low heat. Stir occasionally to prevent sticking and ensure even heating. Warm the beans gently until they are soft, creamy, and slightly steaming, making them easy to spread over the tortillas. This adds a rich, comforting base to your tostadas.
- Cook the Eggs: Prepare your eggs according to your preference—fried, sunny-side up, over-easy, or scrambled. Use a nonstick skillet or lightly oiled pan to prevent sticking. Cook slowly over medium heat to maintain a tender texture. The eggs add high-quality protein and a satisfying, creamy element to each tostada.
- Prepare the Pico de Gallo: If you haven’t already, prepare or measure out 2 cups of fresh pico de gallo. This vibrant mix of tomatoes, onions, cilantro, and lime juice will bring a refreshing, tangy crunch that balances the richness of the beans and eggs. Keep it at room temperature so it won’t cool the warm ingredients when assembling.
- Assemble the Tostadas – Layering the Base: Place a crisp tortilla on a serving plate. Using a spoon or small spatula, spread a generous layer of warm refried beans across the surface. Ensure the beans cover the tortilla evenly, leaving a small border around the edges for a neat presentation. The beans provide fiber, plant-based protein, and a creamy texture that complements the crisp tortilla.
- Add Cheese and Eggs: Sprinkle a small amount of grated cheddar cheese over the beans, if using. Place your cooked egg on top of the cheese, gently pressing it down so the yolk or scrambled eggs sit snugly atop the beans. The combination of warm cheese, creamy beans, and tender eggs creates a rich, indulgent bite that’s still healthy.
- Top with Pico de Gallo: Using a slotted spoon or regular spoon, carefully layer 2 to 3 tablespoons of pico de gallo over the eggs. The fresh, juicy vegetables add vibrant color, brightness, and an acidic note that balances the richness of the beans and eggs.
- Add Optional Garnishes: Finish your tostadas with optional toppings: slices of creamy avocado, crumbled Cotija or feta cheese, or a drizzle of your favorite hot sauce or salsa. These garnishes add texture, flavor, and healthy fats, making the dish even more satisfying and visually appealing.
- Serve Immediately for Maximum Crispness: Serve your breakfast tostadas right away while the tortillas are still crisp. This ensures a delightful crunch with every bite. If you need to store leftovers, keep the components separate—the beans and pico can be refrigerated for up to 3 days, and the tortillas can be reheated briefly in the oven to regain crispness.
- Enjoy and Customize: Encourage creativity—swap cheese types, try different beans, or add sautéed veggies for variety. These tostadas are highly versatile, making them perfect for breakfast, brunch, or a light dinner. Each bite delivers protein, fiber, and healthy fats for a balanced, energizing meal.
Notes
- Quick shortcut: Store-bought refried beans and pre-made pico de gallo save time without sacrificing flavor.
- Make ahead: Beans and pico de gallo can be prepared a day in advance; gently reheat beans before assembling.
- Gluten-free option: Ensure tortillas are certified 100% corn and labeled gluten-free.
- Vegan/egg-free alternative: Skip eggs for a plant-based, protein-rich tostada; consider adding sautéed tofu or tempeh.
- Dairy-free choice: Omit cheese or use a vegan cheese substitute.
- Best served fresh: Crispy tortillas lose crunch over time; assemble just before serving for optimal texture.
- Leftovers tip: Beans and pico de gallo make excellent dips, quesadilla fillings, or burrito spreads.
