Sausage And Egg Tostadas Recipes

SAUSAGE, EGG AND CHEDDAR FARMER'S BREAKFAST

Steps:

• Whisk eggs, milk, parsley and salt; set aside. In a 9-in. cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink; remove and drain. In same skillet, heat butter over medium heat. Add potatoes and onion; cook and stir until tender, 5-7 minutes. Return sausage to pan., Add egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook until cheese is melted, 1-2 minutes.

EASY SAUSAGE STRATA

Steps:

• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
• Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
• Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
• Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

BREAKFAST TOSTADA

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.

CHORIZO AND EGG TOSTADAS

Steps:

• Preheat the oven to 425˚ F. Combine the tomatoes, red onion, jalapeños and brine, cilantro, lime juice, 1 tablespoon olive oil and 1/4 teaspoon salt in a medium bowl. Set aside.
• Arrange the tostadas on 2 baking sheets and bake until golden brown, rotating the pans halfway through, about 5 minutes. Remove from the oven. Divide the refried beans among the tostadas (about 2 heaping tablespoons each); spread evenly, leaving a 1/8-inch border. Crumble the chorizo on top of the beans. Return the tostadas to the oven and cook until the chorizo is cooked through, about 10 minutes. Top with the cheese and continue baking until melted, 1 to 2 more minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the eggs and cook until the whites are partially set, 2 to 3 minutes. Cover and cook until the whites are fully set but the yolks are still runny, 2 to 3 more minutes. Season with salt and pepper.
• Divide the tostadas among plates. Top with the tomato mixture, fried eggs and more cilantro. Serve with lime wedges.

TOSTADAS WITH EGGS, BLACK BEANS, AND CHORIZO

Steps:

• Preheat oven to 300°F. Fry chorizo in medium skillet over medium-high heat until meat is cooked through and fat is rendered, about 10 minutes. Drain off all fat from skillet. Add beans to chorizo and stir until heated through, about 2 minutes. Remove from heat; cover to keep warm. Heat 2 tablespoons oil in heavy large nonstick skillet over medium-high heat. Add onion and sauté until onion is soft, about 4 minutes. Arrange tostadas on baking sheet. Spread 1/3 cup bean-chorizo mixture on each tostada. Top with onion. Place in oven to keep warm.
• Heat remaining 2 tablespoons oil in same skillet over high heat. Drop in eggs 1 at a time. Fry over medium-high heat until whites are firm but yolks are still tender, about 1 minute per side. Using metal spatula, place 1 egg on each tostada; top with salsa, avocado, and cheese.

EGG AND SAUSAGE STRATA

Steps:

• Line a greased 13x9-in. baking dish with bread cubes; set aside. , In a skillet, cook sausage with the onion and green pepper over medium heat until meat is no longer pink; drain. Stir in pimientos; sprinkle over bread. , In a bowl, beat eggs, milk, Worcestershire sauce, mustard, salt, pepper and oregano. Pour over sausage mixture. Cover and refrigerate overnight. , Cover and bake at 325° for 1 hour 20 minutes. Uncover; bake 10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

SAUSAGE, EGG, AND CHEESE SCRAMBLE

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and chop into bite-size pieces; set aside.
• While sausage is cooking, beat eggs and milk together. Pour eggs into griddle. Add cheese and cook until eggs are set. Stir in sausage and serve warm.

BREAKFAST TOSTADAS RECIPE BY TASTY

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!