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Did you see this one coming? This recipe is a combination of my recipes for pico de gallo, refried beans and fried eggs (or scrambled, you choose) on top of a crispy baked corn tortilla. Need I say more?
Ok, I’ll go on. I love Mexican cuisine and its endless variations on basic components. These vegetarian breakfast tostadas are such a fun breakfast option for weekends! They look impressive but each component is quite simple to make.
In fact, if you have leftover pico de gallo and refried beans, these are easy to pull off on a regular weekday. Pile them together and breakfast is served (or dinner!).
The idea for this recipe came from a local restaurant called Tavern. It’s right next door to a bicycle shop where I had been looking for a new bike. At that point I had looked at every bike on the internet and available locally, and my patient boyfriend and I got hungry.
We went next door to Tavern and ordered their “breakfast nachos,” which didn’t look like I thought they would. They were made with crisp, flat, mini corn tortillas piled up like you see here—like mini tostadas! They hit the spot and I knew I had to recreate them.
After that, I finally made a decision on the bike and bought it. Thank you, breakfast tostadas. I hope these hearty egg tostadas fill you up and fuel you up for a successful day.
Please let me know how this recipe turns out for you in the comments! I love hearing from you.
Craving more Mexican breakfasts? Check out my vegetarian breakfast burritos, huevos rancheros, Austin-style migas, chilaquiles verdes, and simple breakfast quesadillas. Enjoy!
Simple Breakfast Tostadas
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- Author: Cookie and Kate
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 8 tostadas 1x
- Category: Breakfast
- Method: Baked
- Cuisine: Mexican
★★★★★
4.9 from 19 reviews
These breakfast tostadas are perfect for weekend brunch or weekday dinners! They’re fresh and filling, but won’t weigh you down. Vegetarian and gluten free. Recipe yields 8 breakfast tostadas, enough for 4 hearty servings.
Scale
Ingredients
- 8 corn tortillas (make sure they’re 100% corn or they won’t get crispy)
- 1 tablespoon extra-virgin olive oil
- 2 cups refried beans, warmed
- ½ cup grated sharp cheddar cheese
- 8 eggs, fried or scrambled (your preference)
- 2 cups pico de gallo
- Optional garnishes, for serving: your favorite hot sauce or salsa, avocado, and/or crumbled Cotijah or feta cheese
Instructions
- To prepare the crispy tortillas: Preheat the oven to 400 degrees Fahrenheit with two racks placed near the middle of the oven. Line two large rimmed baking sheets with parchment paper for easy cleanup, if you’d like.
- On the baking sheets, brush both sides of each tortilla lightly with oil. Arrange 4 tortillas in a single layer across each pan. Bake for 10 to 12 minutes, turning halfway, until each tortilla is golden and lightly crisp. Set aside.
- Meanwhile, prepare the remaining components (refried beans, pico de gallo, and eggs, cooked to your liking).
- To assemble, spread warm refried beans over each tostada. Top with a sprinkle of cheese, cooked egg(s) and use a slotted spoon or serving fork to top the eggs with pico de gallo. Top with any optional garnishes you’d like, and serve promptly.
- Tostadas are best enjoyed fresh, since the tortillas will lose their crispness with time. However, the leftovers are still good to me! They’ll keep for about 3 days in the refrigerator. If you have leftover refried beans and/or pico de gallo, they both make a great dip for tortilla chips or filling for quesadillas or burritos.
Notes
Make it quick: If you’re in a hurry, warmed store-bought refried beans will do. You could also replace the pico de gallo with store-bought salsa, gently warmed.
Prepare in advance: You can make the beans and pico de gallo in advance. Gently reheat the beans and let the pico de gallo come to room temperature while you’re working on the tortillas and eggs.
Make it gluten free: Use certified gluten-free corn tortillas.
Make it vegan/egg free: These tostadas are still quite filling without the eggs.
Make it dairy free: Don’t add cheese! My fried eggs are made without any dairy products.
▸ Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.
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Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. Never miss a new recipe
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Reader Interactions
Comments
Danielle
Looks amazing. Enjoy your new bike! Always wear a helmet :)
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Kate
Thanks Danielle! And yes, I will :)
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Joan
Hi Kate and a nice petting to Cookie,
I have so many left over corn tortillas, so I can’t wait to use them as a base for a morning egg breakfast. I love olive oil, Italian bruschetta tomatoes, chopped basil, and parmesan cheese, so I just swap out the flavors and voila – it is now Italian, which is my fav, instead of mexican. Such a great idea for using up corn tortillas. P.S. Thanks so much for your blog help.You did not have to share your secrets, but you did because you are a wonderful person.!!!!!Reply
Kate
Oh, that sounds delicious! Thank for sharing, Joan.
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Mariya Zafirova
Oh, yummy!!!
Mariya
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Kate
Thank you!
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Peppermint Dolly
Oh my yes please!!
Rebecca
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Kate
:)
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Giselle
Wait, you have a boyfriend? That’s the important information here. :) j/k Tostadas look yummy.
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Kate
:)
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Brittany Audra @ Audra's Appetite
Ok, this kind of pathetic, but I’ve never even had tostadas before or made them…I literally just had breakfast tacos this past weekend with corn tortillas, and was thinking how soggy the tortillas got! So excited to try this; I know I will love the crispy corn tortillas :)
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Kate
Let me know what you think!
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Gaby Dalkin
Wish I could copy and paste this into my kitchen!
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Kate
That would be quite the invention!
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Carine & Derek
Great blog, really hits home cause we LOVE Mexican food! We are going to try this recipe ASAP.
I have been a full time vegetarian for over 3 years now and my husband is on the verge of being converted to our side!
★★★★★
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Kate
Wonderful! Thanks for the review. Be sure to let me know what you think once you make it, Carine!
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Jen
Is there a way to print this recipe without printing the video?
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Kate
Hi Jen! Great question. In the recipe ingredients section, in the top right corner you will see a printer icon. That will open a new tab so you can just print the recipe. I hope this helps!
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Stefan Winczencz
Hi!
I love your ideas, but being a single guy, unemployed – and here in Germany that means having almost nothing to live on – it´s a bit difficult. What I do have is beans and what I do love is – you might have guessed – yep, beans! Veggies happen to be quite affordable hereabouts, what is really cheap is meat! At the end of a month one either buys processed food or some kind of meat which is a ” Special Offer” – cut in price.
Sorry, didn´t want to talk your ears – or post your eyes off – keep on posting your extremely lovable recipes!
Brgds,
StefanReply
Kate
Thanks for sharing, Stefan! I’m glad you are liking the recipes and accessibility.
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Kelly
I look forward to trying this recipe soon–looks great!
On a different note, why do people rate recipes they haven’t tried yet?
Kind of defeats the purpose of the ratings.Reply
Kate
Hi Kelly! Let me know what you think! I like to hear from everyone and sometimes people just get excited about recipes and want to rate them. :)
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Bryan
I’ve never been a big fan of pico de gallo so when I try this recipe I’ll have to leave it out. I’ll just add more cheese to this instead! haha
★★★★★
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Kate
Thanks for the review, Bryan!
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kiran
Thanku so very much given me a great breakfast idea. i love this unique idea.
★★★★★
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Kate
You’re welcome, Kiran!
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Anna
Made this for dinner last night and it was delicious! I do a lot of putting stuff in corn tortillas for breakfast, lunch, and dinner, but I hadn’t made them into tostadas before and it was a great way to mix things up! Also a wonderful way to use the last garden tomato.
Thank you for the continuous supply of healthy, easy vegetarian meals! On a related note, I made the crispy tofu with broccoli and red peppers in peanut sauce from Love Real Food a couple nights ago – I am always so impressed with how easy and delicious your recipes are. I love that cook book…
★★★★★
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Kate
You’re so welcome, Anna! I’m happy you loved this recipe and are enjoying others on the blog. Thanks so much for taking the time to comment and review!
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2pots2cook
Holy smoke ! Love this one !
★★★★★
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Kate
Great!
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Cynthia Garofalo
Made these this morning and they were delicious! I used organic sprouted grain tortillas because I couldn’t find corn ones and even though I overcooked them (not burnt though) it was fantastic. Actually making the pico de gallo the night before and using ready-made refried beans, really don’t take that long to make even during the work week. Thanks again Kate.
★★★★★
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Kate
Great, Cynthia! I appreciate your review. I’m glad it came together for your quickly!
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Jennifer
Another winner! Just made them for a lazy Saturday breakfast and we loved them
★★★★★
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Kate
Thank you, Jennifer! I appreciate the review.
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Asako
DANG! These are truly amazing!!! They made my whole day today and I can’t stop thinking about them.
I made the pico and beans from scratch this morning so it took a bit of time to get breakfast on the table but SO COMPLETELY WORTH IT!!!
★★★★★
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Kate
I’m glad you thought it was all worth it! Thanks for sharing, Asako.
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D. Hutcherson
I am going to give this a try for breakfast tomorrow.
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Kate
What did you think?
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Lia Huber
Love, love, LOVE breakfast tostadas!
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Kate
I know! Let me know what you think when you try this recipe, Lia.
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whatsapp 2019 apk
Thank you so much for posting that you, too, make mistakes. It makes me feel so much better :).
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Kate
:)
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Bobguy
Great recipe Kate. I pack little breakfast treats with my lunch. I get to work. Fire up the email. Pull out a Breakfast Tostada and my whole day goes better. :-)
★★★★★
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Kate
Thank you!
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Elizabeth Higgins
I loved the food a lot! I tried cooking it and I had to add lots of hot sauce since I liked things to be spicy. Luckily, it did not really give a whole effect on the dish and it went perfectly well with each other. Your recipe helped me a lot! Thank you, Kathryne!
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Ashley Trowbridge
oh. my. gosh. Made these tonight for dinner. Hands down the BEST thing I’ve eaten in at least the last month. Hit the spot in so many ways. I used ready-made tostada shells, toasted in the oven for a few minutes until crispy, used canned refried beans (Old El Paso), topped the beans with some shredded cheddar, a healthy shake of tajin seasoning, a runny egg, homemade pico and guacamole. Heaven on a plate.
★★★★★
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Kate
I’m so happy to hear that, Ashley! Thanks so much for posting a comment and review.
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Ryan
Hi, my name is Ryan and i am doing this recipe for a cooking competition class its like chopped same rules thanks for the recipe and i will tell you how it turns out it probably will make it after the thanks giving break Thanks :)
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Kate
That sounds fun! Yes, be sure to report back on what you think.
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betty
I love love love all your recipes.
My taste buds are totally on the same wave length as yours.
Thank you so much for sharing.
I feel so confident to prepare any of your recipes for meating eating friends who I love to cook for. I love you
Please never stop sharing your wonderful talent for cooking food.Reply
Rajinder Singh
Look good. And yes, Easy to make. I will try. Thanks for sharing this.
★★★★★
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Kate
You’re welcome!
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Alexia
I love Mexican cuisine too. (California girl here). I agree, corn tortillas get crispier and go so great with eggs.
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Kate
Thanks for the comment, Alexia!
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Jack William
Wow, It is look good and colorful. I like this dish. I will try this. Thanks for sharing.
★★★★★
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Kate
Let me know what you think, Jack!
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hollie
I would LOVE to see your take on a mole sauce, that would be SO GOOD on these!
Thank you for teaching me how to cook :)
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Kate
Noted! I don’t have one in the works right now, but you know I love sauce!
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Leigh
I would have eaten the whole thing myself if I wasn’t full after 2. These were SO good. And my super picky kids loved them too.
★★★★★
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Receta de pollo
¡Dios! ¡Vaya receta! Gran amante de los buenos desayunos y este tuyo es… simplemente perfecto, gracias!
★★★★
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Dr.N. Tirumala Rao, Best Gastroenterologist in Vijayawada
I think I am going to give these a try for lunch tomorrow. I am not a big breakfast eater, but I am always looking for quick and delicious lunch ideas
★★★★★
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Summer Yule
Delicious and easy breakfast! I used some homemade sourdough and corn tortillas I had in the freezer and they crisped up perfectly!
★★★★★
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Wendy
These are delicious and super easy! My tortillas got kinda lumpy as they baked – not sure how to best keep them flat. Still tasted great!
★★★★★
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Sam
I made these for breakfast today. I had leftover corn shells and refried beans so this was perfect to use those up. They tasted fantastic and will definitely be an addition to the breakfast rotation.
★★★★★
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Sam
Sending our love for Cookie. Hope he keeps going strong. We enjoyed this recipe with our newborn! It’s an easy dish substituting store bought pico and refried beans when cooking time is limited. Thanks for sharing!
★★★★★
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Kate
You’re welcome, Sam! I appreciate your review.
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Susan
How many can a person eat for one breakfast? Those egg tacos,..I need to know portion sizes and amounts please
Thanks
✌️Reply
Kate
Hi Susan, serving information is in the recipe card details and in the nutrition information.
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