Breakfast tostadas made with creamy refried beans and fluffy Mexican scrambled eggs on a crispy tostada shell piled high with fresh toppings like queso fresco and avocado. This easy breakfast recipe comes together in minutes and is perfect for weekends and brunch!
Breakfast tostadas are one of my favorite ways to switch up my morning routine. They’re crispy, satisfying, and so easy to throw together. Just pile on some creamy refried beans, fluffy scrambled eggs, and your favorite toppings — think queso fresco, avocado, and salsa.
The best part? They’re super customizable, so you can make each one just how you like. Perfect for lazy weekends or even busy mornings when you need something quick but filling!
Ingredients Notes
This is an overview of the ingredients I used and why. For the full recipe, please scroll down to the bottom of the post.
- Eggs: You’ll need 6 large eggs for this recipe. As a rule of thumb, you’ll need about 1 egg per tostada.
- Seasonings: A simple mix of kosher salt, black pepper, garlic powder, and onion powder give the scrambled eggs extra flavor.
- Jalapeños, tomatoes, and onion: This staple Mexican trio gives the scrambled eggs a Mexican flavor profile with some savory, spicy, and slightly sweet notes.
- Tostada shells: Using quality and crispy tostada shells is super important. You can use store-bought tostada shells for extra convenience or whip up your own homemade tostada shells in only a few minutes.
- Refried beans: A layer of refried beans adds creaminess and helps hold all the tostada toppings together. You can make your own refried beans or keep things simple with your favorite store-bought version.
- Toppings: The best part about tostadas is piling on all the toppings! This recipe uses queso fresco, sliced avocados, chopped cilantro, and a spicy salsa.
How to Make Breakfast Tostadas
Whisk together eggs and seasonings in a large bowl until light and fluffy.
Saute jalapeño, tomato, and onions in a large skillet in some olive oil until soft and tender, about 5-8 minutes.
Add the egg mixture and stir until the eggs are scrambled and just set.
Assemble the tostadas by spreading 2 tablespoons of refried beans on the tostada shell. Add the scrambled egg mixture, then top with the toppings.
Recipe Tips & Variations
- Use quality tostada shells. Make sure to use tostada shells that are both crispy and sturdy to hold up to all the toppings. You can use your favorite store-bought shells or make your own using my homemade tostada shells recipe.
- Add protein. Make these tostadas extra hearty and filling by adding diced ham, chopped crispy bacon, or crumbled Mexican chorizo. Try my homemade chorizo recipe!
- Add more veggies like spinach or mushrooms into the egg mixture.
- Types of egg. This recipe features scrambled eggs, but you could use a fried egg, like in huevos rancheros, or a poached egg.
Making Your Own Tostada Shells
You can easily make your own tostada shells in only a few minutes, either baked in the oven or fried in a skillet.
- Oven instructions: Grease both sides of the corn tortillas with cooking spray and sprinkle with salt. Bake at 400℉ for 5-8 minutes on both sides. Make sure not to overlap the corn tortillas so they can crisp up evenly.
- Frying instructions: Shallow fry the corn tortillas in about 1 inch of neutral oil for 2-3 minutes per side until golden and crispy. Lightly season with salt.
Serving Suggestions
These breakfast tostadas are great on their own, or you can round out a hearty Mexican breakfast by pairing it with café de olla, Mexican potatoes, or a licuado de platano.
Frequently Asked Questions
Can I make breakfast tostadas in advance, and how do I store or reheat them?
Yes! For best results, I recommend making and storing all the components except for the scrambled eggs in separate containers, then reheating and assembling them once you’re ready to eat. The scrambled eggs are so quick to make, you can just make those on the spot.
How do I cook the perfect eggs (scrambled, fried, or poached) for breakfast tostadas?
This recipe features scrambled eggs for breakfast tostadas, but you can easily use fried or poached eggs based on your preference. The key is not to let them overcook; only until they are set. Once they go in the pan, keep stirring until they start to cook. Remove the pan from the heat once the eggs are mostly cooked but still a little wet as the residual heat will continue to cook them.
What are some popular toppings for breakfast tostadas?
Popular tostada toppings include chopped onions, chopped cilantro, avocados, shredded cheese or queso fresco, your favorite salsa, or anything else you have on hand!
More Breakfast Recipes
If you tried this Breakfast Tostadas or any other recipe on Isabel Eats, don’t forget to rate the recipe and let me know how it went in the comments below! I love hearing about your experience making it.
Breakfast Tostadas
Ingredients
- 6 large eggs
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 jalapeño, stemmed and diced
- 1 Roma tomato, diced
- 1 white onion, diced
- 6 tostada shells
- ½ cup refried beans
For topping
- Crumbled queso fresco or cotija cheese
- Chopped cilantro
- Avocado slices
- Salsa or hot sauce
Instructions
- In a large bowl, whisk together eggs, kosher salt, garlic powder, onion powder, and black pepper until light and fluffy, set aside.
- In a large skillet, heat olive oil over medium heat. Saute jalapeño, tomato, and onions until soft and tender, about 5-8 minutes.
- Pour the eggs into the skillet and let them cook for about 30 seconds. Then, continue gently stirring until the eggs are just cooked through, about 2 minutes.
- Take the skillet off the heat and taste for salt and pepper.
- Assemble the breakfast tostadas by spreading 2 tablespoons of refried beans on the tostada shell. Add the scrambled egg mixture, then top with queso fresco, chopped cilantro, sliced avocados, and salsa. Assemble the remaining tostadas and serve immediately.
Notes
- Use quality tostada shells. Make sure to use tostada shells that are both crispy and sturdy to hold up to all the toppings. You can use your favorite store-bought shells or make your own using my homemade tostada shells recipe.
- Add protein. Make these tostadas extra hearty and filling by adding diced ham, chopped crispy bacon, or crumbled Mexican chorizo. Try my homemade chorizo recipe!
- Add more veggies like spinach or mushrooms into the egg mixture.
- Types of egg. This recipe features scrambled eggs, but you could use a fried egg, like in huevos rancheros, or a poached egg.
Nutrition Information
Photography by Ashley McLaughlin.
Leave a Reply