This is a typical starting point for my quick-n-easy meals lately:
That's a half batch of these refried beans waiting patiently on the top shelf in the fridge.
Twenty minutes later I was eating these Bean and Egg Tostadas:
When you pair the beans with a warm, crispy tostada shell then you've got the ideal starting point for some breakfast tostadas.
Feel free to get creative with the other fixings, but that bean-n-tostada foundation is a real treat so try to start with that. And if you don't have tostadas on hand then don't forget that you can always make your own!
All you're doing is rubbing some oil on corn tortillas and baking them in the oven.
It's super easy and they can be just as good as fried tostada shells.
Keep in mind that this technique will always work best with thin tortillas -- if you use thicker tortillas you can still get a good result, but the middle portion will remain a bit chewy.
Once you've got that combo in place then there's lots of leeway on the fixings. This was a quick breakfast meal so I started with scrambled eggs.
Chop up a couple tablespoons worth of onion and jalapeno, something like this:
Cook the onion and jalapeno in a glug of oil, and maybe a knob of butter too!
Once the onion has softened you can add the whisked eggs.
I used 6 eggs for this batch along with a healthy sprinkling of salt and black pepper. That will be enough for 2-3 people.
Cook this mixture over medium-low heat, stirring regularly.
I also added some diced up ham to this batch, but you can consider that optional.
Once the eggs are cooked you can start building the tostadas.
Be sure to warm up your tostadas right before serving. And if you need to warm up the beans just give them a couple minutes in a saucepan over medium heat.
Each tostada shell gets:
a thin layer of refried beans
the egg mixture
cheese (I used crumbled Queso Fresco)
freshly chopped cilantro
a few drops of hot sauce
If I have leftover homemade Salsa I will typically add that as well.
But don't sweat the final fixings too much!
Just use what you have available and you will still get a great result.
Of course, that's assuming you are starting with something like this:
That bean-n-tostada starting point is a great combo to add to your kitchen!
I get loads of quick meals from it, and these Breakfast Tostadas are further proof of that tasty combo.
Please consider adding that starting point to your arsenal, you will get lots of good eats from it 🙂
Easy Breakfast Tostadas
- 6 eggs
- 6-8 tostada shells
- 1 cup refried beans
- 1-2 tablespoons finely chopped onion
- 1-2 tablespoons finely chopped jalapeno
- 1 slice ham (optional)
- 1 cup cheese (Jack or Queso Fresco work well)
- freshly chopped cilantro
- salsa or hot sauce
- Similarly, I usually have homemade tostada shells on hand. If you don't have any then you can always whip up a quick batch. Simply coat each side of some corn tortillas with olive oil and bake them in the oven (400F) for 4-5 minutes per side. Note that this technique will always work best with thin tortillas. Full instructions for baking your own tostada shells.
- For the eggs, start by finely chopping a couple tablespoons of both onion and jalapeno. Cook the onion and jalapeno in a glug of oil, and maybe a knob of butter too! When the onion has softened you can add 6 whisked eggs along with a healthy sprinkling of salt and freshly cracked black pepper. Stir regularly over medium-low heat until the eggs are cooked through. I added in some diced, cooked ham at the end but this step is optional. Once cooked, set the eggs aside in a bowl.
- Prepare any other fixings for your tostadas. For this batch that meant crumbling up some Queso Fresco, and then rinsing and chopping up some cilantro. It's also worth heating up your tostada shells in the oven right before serving (400F).
- To build the tostadas, start with a warm, crispy tostada shell and give it a thin layer of refried beans. Then top with the egg mixture, cheese, cilantro, and a few drops of hot sauce. Serve immediately.
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