BREAKFAST TOSTADAS RECIPE BY TASTY
In this recipe, crispy tostada shells are topped with refried beans and fluffy scrambled eggs that are loaded with jalapeño, onion, and tomato. It's all topped with a handful of pepper Jack cheese, then broiled for a melty, bubbly finish. Garnish with fresh cilantro and serve with sour cream and guacamole!
Provided by Tikeyah Whittle
Categories Lunch
Time 27m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Line a baking sheet with parchment paper.
- In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the tomatoes, jalapeños, and onion, and cook, stirring, until soft and beginning to turn brown, about 8 minutes. Season with salt and pepper,
- Add the eggs, reduce the heat to medium, and cook, stirring occasionally, until cooked through, 12-15 minutes. Remove the pan from the heat and stir in the cilantro.
- Arrange the tostadas on the prepared baking sheet and broil, flipping halfway through, until lightly golden and fragrant, about 1 minute total.
- Spread 3 tablespoons of the beans evenly over each tostada. Divide the scrambled eggs among the tostadas, piling them in the center of the beans, then sprinkle evenly with the pepper Jack cheese. Broil until the cheese is just melted, 1-2 minutes.
- Transfer the tostadas to plates and garnish with more cilantro. Serve hot with sour cream and guacamole on the side.
- Enjoy!
Nutrition Facts : Calories 313 calories, Carbohydrate 18 grams, Fat 19 grams, Fiber 3 grams, Protein 16 grams, Sugar 3 grams
SKINNY SOUTHWESTERN BREAKFAST TOSTADAS
98% less cholesterol • 79% less fat than the original recipe. These breakfast tostadas prove a healthy breakfast doesn't have to be boring! Greek yogurt lends creaminess to the dish while the black beans, tomato, cheese, and cilantro pack a big punch of Mexican flavor.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 2
Number Of Ingredients 11
Steps:
- Warm tortillas according to package directions. Meanwhile, in a small bowl use a potato masher or fork to slightly mash beans; set aside. In another small bowl or 1-cup glass measure combine eggs, milk, pepper, and salt. Beat with a wire whisk or rotary beater.
- Lightly coat an unheated medium nonstick skillet with nonstick cooking spray. Preheat over medium heat. Pour egg mixture into hot skillet. Cook, without stirring, until egg mixture begins to set. Run a spatula around edge of skillet, lifting egg mixture so that the uncooked portion flows underneath. Continue cooking about 2 minutes more or until egg mixture is cooked through but is still glossy and moist. Remove from heat.
- Spread one tortilla with mashed beans. Top with the remaining tortilla, cooked egg mixture, tomato, cheese, and snipped cilantro. Cut in half to serve. If desired, fold each portion in half. Top with yogurt and cilantro.
Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 5 mg, Fiber 5 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1/2 Tostada, Sodium 500 mg, Sugar 3 g, TransFat 0 g
BREAKFAST TOSTADA
Text excerpted from THE MINIMALIST KITCHEN © 2017 by Melissa Coleman. Reproduced by permission of Oxmor House. All rights reserved. This recipe might be one of the theses of the book-how to turn leftovers into an entirely new meal. Leftovers have a bad rap, except when they taste like this. By using up premade refried black beans, pickled veggies, and Ancho-lada Sauce, this tostada takes on a new life of its own. This is the beauty of putting in work earlier in the week-a weekday breakfast that tastes like the weekend. Of course, you could just sleep in on the weekend and wake up to this, too.
Provided by Food.com
Categories Breakfast
Time 8m
Yield 1 serving(s)
Number Of Ingredients 24
Steps:
- 1. Make the tostada. Heat a 10-inch nonstick skillet over medium-low. Once the pan is warm, add the oil. Crack the egg where the oil pools, using a silicone spatula to pull in the whites of the egg. If the whites of the egg begin to bubble, turn the heat down further or pull the pan off the heat for a second. Cook for 1 minute, and then spoon the oil in the pan over the whites of the egg until cooked through. Carefully remove the egg from the pan. Set aside.
- 2. Add the corn tortilla to the leftover oil in the same pan. Turn the heat up to medium, and fry the tortilla for about 2 minutes on each side until toasted. In another corner of the pan, reheat the refried black beans until warm.
- 3. To serve, place the pan-fried tortilla on a plate, and top with a shmear of refried black beans. Garnish with the avocado slices, the sunnyside egg, pickled vegetables, Ancho-lada Sauce, alfalfa sprouts, if desired, cilantro, and cotija. Give it a fresh squeeze of lime, and serve immediately.
- Notes.
- Optional add-in: Use up leftover cooked bacon in the freezer. Reheat the bacon with the beans, crumble it, and use it on top of the tostada.
- Ingredient Tip.
- You'll notice cotija cheese used throughout the book. I love it for two reasons-a little goes a long way and it doesn't require dirtying a grater.
- For the Pickled red onions:.
- Bring the water to a boil in a small saucepan. In a pint-sized Ball jar with measurements or a glass bowl, add the vinegar, sugar, salt, and peppercorns. Add the boiling water to the vinegar mixture. Stir until the ?salt and sugar have dissolved. Submerge the sliced onion in the pickling solution and let sit for at least 30 minutes. This can be done up to 3 weeks in advance and stored covered in the refrigerator.
- For the Ancho-lada sauce:.
- In a high-powered blender, measure the hot water using the ticks on the side of the blender container. Add the chiles and submerge. Let sit for 10 minutes. Once reconstituted, add the remaining sauce ingredients. Blend on high until smooth. This yields 4 cups. It can be made up to a month in advance and stored covered in the fridge.
- GET THE BOOK HERE:
- https://www.amazon.com/Minimalist-Kitchen-Wholesome-Essential-Techniques/dp/084875526X.
Nutrition Facts : Calories 903.4, Fat 35, SaturatedFat 6, Cholesterol 240.2, Sodium 9185.1, Carbohydrate 130.8, Fiber 31.7, Sugar 48, Protein 28.8
BREAKFAST TOSTADAS
A hearty, stick-to-your-ribs bean, hash browns, and egg breakfast tostada that is simple to prepare. Top with additional salsa if desired.
Provided by Soup Loving Nicole
Categories Tostadas
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Divide tostada shells between 4 plates.
- Place beans in a bowl. Add salsa and stir to combine. Divide mixture between the tostada shells. Place a dollop of guacamole on top of each bean mixture.
- Heat oil in a large skillet over medium-high heat. Place frozen hash brown patties in the skillet and cook 3 minutes. Flip and cook 3 minutes more. Transfer patties to a paper towel-lined plate.
- In the same skillet, crack eggs and cook for 2 minutes. Flip and cook 2 minutes more, or until desired doneness.
- Place a hash brown patty on top of each tostada, pressing down in the guacamole so it sticks. Top each patty with shredded cheese and a fried egg. Season with salt and pepper.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 39.6 g, Cholesterol 204.1 mg, Fat 27.2 g, Fiber 10.1 g, Protein 19.8 g, SaturatedFat 8.9 g, Sodium 757.2 mg
BREAKFAST TOSTADA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 1 serving
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- In a nonstick skillet over medium-high heat, add the bacon and cook, turning halfway through, until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate.
- Meanwhile, in a saucepan over medium heat, add the vegetable oil, black beans, a pinch of salt and pepper and some hot sauce. Heat until warmed through, mashing the beans with a fork.
- On a baking sheet, layer: 1 tostada shell, 2 tablespoons beans, 1 tablespoon cheese, 1 tostada shell, 2 tablespoons beans, 1 tablespoon cheese, 1 tostada shell, 2 tablespoons beans and 1 tablespoon cheese. Bake until the cheese is melted completely and the edges of the tostadas are beginning to turn golden, about 3 minutes.
- Meanwhile, heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat. Add the egg and cook until the white is set but the yolk is still runny, 5 to 7 minutes.
- To serve, transfer the tostada to a plate, top with the fried egg, diced avocado, salsa, sour cream, a sprinkle of the remaining cheese and the cilantro. Place the bacon on the side and enjoy.
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SIMPLE BREAKFAST TOSTADAS RECIPE - COOKIE AND KATE
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4.9/5 (19)Total Time 40 minsCategory BreakfastCalories 264 per serving
- 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.
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