Hgs Snazzy Southwestern Breakfast Tostada Recipes

SKINNY SOUTHWESTERN BREAKFAST TOSTADAS

Skinny Southwestern Breakfast Tostadas image

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

Ingredients

2 (6-inch) corn tortillas
1/2 cup Progresso™ canned black beans, rinsed and drained
1/2 cup refrigerated or frozen egg product, thawed
1 tablespoon fat-free milk
1/8 teaspoon black pepper
Dash salt
Nonstick cooking spray
1/2 cup chopped tomato
2 tablespoons crumbled queso fresco or shredded Monterey Jack cheese
2 tablespoons fat-free Greek yogurt
2 teaspoons snipped fresh cilantro

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

Breakfast Tostada image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 16m

Yield 1 serving

Number Of Ingredients 12

Ingredients

3 slices thick-cut bacon
1 tablespoon vegetable oil, plus more for cooking the egg
One 15-ounce can black beans, drained
Kosher salt and freshly ground black pepper
Couple dashes hot sauce
3 tostada shells
1/4 cup grated sharp Cheddar cheese
1 large egg
1/4 ripe avocado, diced
1 tablespoon salsa
1 tablespoon sour cream
1 tablespoon fresh cilantro leaves

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.

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

AWESOME SWISS AND MOZZARELLA HAM HOAGIES

Awesome Swiss and Mozzarella Ham Hoagies image

We used to love to go to this old family owned drive-in restaurant called Romano's. These hoagies were incredible! This is my version of them. They closed years ago unfortunately. :(

Provided by Wildflour

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 hoagie rolls, split, bottom half hollowed out leaving a 1/2 shell
4 tablespoons mayonnaise, more if needed
16 slices virginia-baked ham, boiled ham (thin slices) or 16 slices leftover ham (thin slices)
1/2 cup Italian salad dressing, more if needed
1 cup shredded swiss cheese
1 cup shredded mozzarella cheese
4 tablespoons butter
2 cups shredded lettuce
salt and pepper
12 slices tomatoes (very thin slices)

Steps:

Spread inside bottoms of rolls with mayo. Toss ham slices in dressing.
Pile ham inside rolls, don't lay flat.
Mix cheeses together, pile on top of ham. Wrap each in foil loosely, sealing top of foil closed.
Bake in 350º oven for 20 minutes or til heated through and cheese is melted.
Remove from oven.
Spread top rolls with butter and broil til butter is melted and tops are lightly toasted.
While tops are toasting, open foil and top hoagies with lettuce tossed in a little salt and pepper, then top with tomato slices.
Do this fairly quickly so your tops don't burn under the broiler!
Then place on tops and enjoy!
*You can spread tops with additional mayo if desired.

HAM AND SWISS SANDWICH

Ham and Swiss Sandwich image

A classic ham and Swiss tastes even better served on a buttered baguette.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Yield Serves 4

Number Of Ingredients 6

Ingredients

4 ounces (8 tablespoons) salted butter, softened
1 baguette, halved horizontally and quartered crosswise
4 ounces thinly sliced French ham
2 ounces thinly sliced Swiss cheese
Dijon mustard, for serving
Cornichons, for serving

Steps:

Spread 1 tablespoon butter on each piece of baguette. Divide ham and cheese among bottom halves of bread. Sandwich with top halves. Serve with mustard and cornichons.