Breakfast Tostadas with eggs are budget-friendly, veggie-packed, and quick to make. This recipe is a tasty, gluten-free breakfast or dinner idea to serve a crowd or for one.
About Breakfast Tostada
Breakfast tostadas are made from simple ingredients, and they don't require too much effort to cook.
Plus, salsa and cheese because they make everything better. Put it all together and you have breakfast tostadas.
It's easy enough to make your own tostadas shells at home.
Here's how to make tostada shells: Rub a little oil on corn tortillas and bake them to make them crispy.
While the tostada shells are baking, scramble some eggs and add spinach for extra nutrients.
Top your homemade crispy tostadas with the egg mixture and cover in cheese. Bake for a few more minutes, and you're ready!
And that's it.
You can add any extra veggies to your eggs as desired, use whatever cheese you like, or even use flour tortillas if that's what you prefer.
These breakfast tostadas are quick enough to make on a not-too-busy weekday morning (about 15-20 minutes to prepare) but delicious enough to serve to house guests.
Ingredients
Oil: You need to rub a little oil on corn tortillas before baking. Avocado oil, olive oil, or canola oil are all good options.
Corn tortillas: The base of the breakfast tostadas is corn tortillas. To make tostada
Spinach: For extra nutrients, add fresh spinach to the scrambled eggs. Any veggie you like will work, like onions or bell peppers.
Eggs: The recipe was tested using large eggs, but medium or extra large will work well.
Cheese: Cheddar, mozzarella, pepper jack, Monterey Jack, manchego, parmesan, gruyere, Swiss, and provolone are all great options for cheese. You can also use a combo of cheeses.
Salsa: Jarred salsa of any kind or homemade salsa makes a breakfast tostada even tastier. Salsa is optional but I highly recommend you include it. Plus, you can easily make it yourself with this low-sodium salsa recipe.
Recipe Cost
- Oil 1 teaspoon: $0.06
- Corn tortillas 4 small: $0.40
- Spinach 5 cups: $0.72
- Eggs 3 large: $0.42
- Cheese 2.5 ounces: $0.73
- Salsa ¼ cup: $0.19
TOTAL COST: $2.52 or $1.26/serving (Based on San Diego grocery stores 2023)
Note that this is not the recipe; it's simply to show the cost breakdown of ingredients. Scroll down to the full recipe to see the specific ingredients and directions.
How to Make Breakfast Tostadas
Time needed: 30 minutes
Simple, delicious, and filling breakfast tostadas ready in less than 35 minutes.
- Rub tortillas with oil and bake until crispy.
- Scramble eggs and spinach.
- Remove tostadas from oven.
- Top tostadas with cheese and spinach scrambled eggs.
- Bake.
- Serve with salsa, and enjoy!
Recipe Tips
I love that these breakfast tostadas are scalable, so you can make a lot of these at one time barely any extra work. Simply double or triple the ingredients as needed.
However, they are not great to make ahead and are best enjoyed right after baking (especially if you top with salsa... they get a little soggy if they sit for too long).
Variations
Ingredient Options
Tortillas: You can use flour tortillas in place of corn tortillas. You can also buy store-bought tostada shells instead of baking homemade tostada shells.
Veggies: Instead of spinach, you can sauté 2 cups of diced onion or bell peppers before adding the eggs.
Cheese: Cheddar, mozzarella, pepper jack, Monterey Jack, manchego, parmesan, gruyere, Swiss, and provolone are all good alternatives.
How to Make Allergy-Friendly
Breakfast Tostadas are naturally gluten-free, nut-free, and soy-free.
To make them dairy-free, use dairy-free cheese.
How to Fix a Mistake
Tostada shells aren't crispy: Turn the oven to 350F and cook another 5 minutes to let them get crispier.
Make-Ahead Ideas
These are best enjoyed immediately after baking. You can prepare the tostada shells, scramble the eggs, and shred the cheese up to 24 hours in advance if desired.
Otherwise, I recommend waiting until just before serving to cook the breakfast tostada.
Storage Suggestions
If you have leftovers, transfer them to an airtight container and refrigerate for up to 3 days.
Reheat in the oven or air fryer at 300F for about 5-15 minutes until warmed through.
Do not microwave to reheat because the tostada shells will lose their crunch and become chewy and tough.
Frequently Asked Questions
Yes! Tostadas offer a balance of carbohydrates, protein, and fat; plus, they are often full of nutrients like fiber, vitamins, and minerals.
This breakfast tostada recipe is a delicious high-protein, mostly plant-based option that provides an excellent source of Vitamin C, Vitamin A, calcium, iron, and potassium.
Breakfast tostadas have a crispy tortilla shell topped with scrambled eggs, spinach, cheese, and salsa.
They are easy to customize and great to serve one or a crowd.
Breakfast Tostadas are great served with fruit, smoothies, bacon, or sausage. Rice and beans are great to pair with tostadas as well.
Nutrition Benefits
Breakfast Tostadas recipe provides 23 grams of protein, 6 grams of fiber, 157% RDA of Vitamin A, 36% RDA of calcium, 27% RDA of Vitamin C, 22% RDA of iron, and 21% RDA of potassium.
Along with a balance of carbohydrates, protein, and fat, each serving gets about 2 servings of vegetables.
Thanks to the protein and fiber, these help keep you full and satisfied.
What to Serve with Breakfast Tostadas
Alone, breakfast tostadas are a pretty filling and complete breakfast.
You can also serve them with sliced fruit, oven-baked bacon, pumpkin yogurt, breakfast sausage, berry green smoothie, or mango green tea smoothie.
Rice and Beans are great to pair with tostadas as well.
Final thoughts:
Not only are these breakfast tostadas delicious, quick, and easy - they're budget-friendly too!
I love that you can make enough to serve two or increase it to serve more with only a smidge of extra effort.
MORE VEGETARIAN BREAKFAST RECIPES YOU'LL LOVE:
- Stuffed Breakfast Peppers
- Banana Almond Flour Muffins
- Peanut Butter Potatoes
- Sheet Pan Protein Pancakes
- Spinach Egg Muffins
Breakfast Tostadas
Ingredients
- 1 teaspoon oil
- 4 small corn tortillas
- 5 cups baby spinach
- 3 large eggs
- ⅔ cup shredded cheese
- ¼ cup salsa
Instructions
- Preheat the oven to 450°F.
- Rub the oil on both sides of the corn tortillas. Place on a baking sheet, and transfer to oven. Cook for 3-5 minutes per side until crispy on each side.
- Meanwhile, whisk the eggs into a bowl.
- Add spinach to a non-stick skillet and pour in eggs. Scramble the eggs. Remove from heat.
- Top the crispy tortillas with the egg mixture. Sprinkle with cheese.
- Transfer to the oven and cook for 3-5 minutes until the cheese is melted. Top with salsa and enjoy!
Notes
Meme
This post was originally published on October 31, 2016. Text, recipe, and photos have been updated.
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