Denver Scramble Tostada Recipes

DENVER SCRAMBLE TOSTADA

Denver Scramble Tostada image

My tostadas feature the ingredients of a classic Denver omelet: ham, cheddar and green pepper. I also make a zesty Mexican version with chorizo and pepper jack and a Reuben with corned beef and Swiss. -Joi Sinclair, Atchison, Kansas

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 tablespoon butter
1/2 cup finely chopped green pepper
1/3 cup finely chopped onion
1/4 teaspoon pepper
1/8 teaspoon salt
12 large eggs, beaten
1 cup cubed fully cooked ham
3/4 cup shredded cheddar cheese
6 tostada shells, warmed
Additional shredded cheddar cheese

Steps:

In a large nonstick skillet, melt butter over medium heat. Add green pepper, onion, pepper and salt; cook and stir 2-3 minutes or until vegetables are crisp-tender. Add eggs, ham and cheese; cook and stir until eggs are thickened and no liquid egg remains. Serve over tostada shells; sprinkle with additional cheese.

Nutrition Facts :

BREAKFAST TOSTADAS RECIPE BY TASTY

Breakfast Tostadas Recipe by Tasty image

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

Ingredients

¼ cup vegetable oil
2 plum tomatoes, cored, seeded, and finely chopped
2 jalapeñoes, finely chopped
1 white onion, finely chopped
kosher salt, to taste
freshly ground black pepper, to taste
12 large eggs, lightly beaten
¼ cup fresh cilantro, plus more for serving
8 tostadas
1 ½ cups refried black bean
½ cup shredded pepper jack cheese
sour cream, for serving
guacamole, for serving

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

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