Easy Breakfast Tostadas

By kelly on Thursday, May 2, 2013

Tostadas make a super delicious and healthy way to start the day! And they’re especially quick-n-easy to assemble when you use leftovers from your favorite home-cooked Mexican-themed dinner.

That’s why whenever I schedule tacos or burritos on my Weekly Meal Plan, I also make sure there are some leftovers for making these fast and fun breakfast tostadas. Then, it’s as simple as toasting the tortillas, scrambling up some eggs, and pulling out a few leftovers to create an awesome build-your-own Breakfast Tostada Buffet.

Easy Breakfast Tostadas

Ingredients:

1 whole grain flour, corn or GF tortilla per person (homemade tortillas are the best!)
2 eggs per person you’re serving
Leftover taco meat, refried beans or fajita ingredients
Sour cream
Pico de gallo (or salsa)
Diced avocado (or guacamole)
Shredded cheese
Finely chopped fresh cilantro

Directions:

1. Place tortillas in 250-degree oven to allow them to slowly crisp-up (about 5-8 minutes).

2. Heat a large skillet over medium heat. In a large bowl, whisk eggs with just a bit of water or milk, until foamy.

3. Add some butter or olive oil to the hot pan and then carefully pour in the eggs. Using a whisk (or wooden spoon), gently stir eggs until curds form. Switch to a spatula to turn over eggs until cooked, but not dry. Transfer to a large bowl and cover.

4. Place the scrambled eggs, tortillas and all of the remaining ingredients out on the counter to form a build-your-own Breakfast Tostada Buffet.

5. Then, hand everyone a plate and take turns creating your own delicious tostada – definitely a fun and healthy way to start the day!

Breakfast Tostada2

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kelly

Kelly loves the Lord, her family, and sharing her passion for real food cooking and meal planning with others. She is a full-time homemaker who loves spending time with her awesome hubby and two sweet boys. Kelly's real food journey began five years ago when she was diagnosed with a chronic auto-immune disorder. Since then, the Lord has blessed her with an amazing recovery - a testament to His grace and the health benefits of eating real food. Kelly shares her knowledge and love for whole food cooking at The Nourishing Home, Facebook and Google.

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  • http://www.happywivesclub.com/ Fawn Weaver

    Hi

  • Angie Fisher

    What a great idea! I LOVE Mexican food but have never thought to do a tostada for breakfast. Can’t wait to give this a try!!

    • http://www.happywivesclub.com/ Fawn @ Happy Wives Club

      It’s so delish!

  • Tonya Peele

    Great breakfast recipe idea. For more variety and nutrient-density, you could substitute the taco meat for portabella mushrooms or cubed tofu. Yum yum!!

    • http://www.happywivesclub.com/ Fawn @ Happy Wives Club

      Really?? Never would have thought to do that. I’m allergic to soy so I can’t try the cubed tofu but the portabella mushrooms sound like a great substitution!

  • Stacy

    I made these this morning and my husband declared them his new favorite breakfast. :-)

    • http://www.happywivesclub.com/ Fawn @ Happy Wives Club

      That is awesome, Stacy! Just looking at the picture again just made me hungry. Did you make the recipe exactly as it is here or did you change anything up?

      • Stacy

        I’ve made it a few times now, and I usually do it as-is. The only thing I changed up once was that I used a pita instead of a tortilla. Both are fantastic!