Breakfast Tostadas

Delicious and easy breakfast tostadas are topped with spicy black beans,  pepper jack cheese, avocado, and a sunny-side-up egg. 

I love making breakfast tostadas using whatever leftovers I have on hand. Recently, I had some spicy black beans, pepper jack cheese, ripe avocado, cherry tomatoes, leftover tostada shells, and salsa in the fridge, so I whipped up this really tasty breakfast tostada with a sunny side up egg on top. I loved the combination of flavors and textures and I devoured it in minutes.

Breakfast Tostadas

Ingredients:

• 1 tsp butter
• 1 egg
• 1 tostada shell, warmed
• 1/2 cup spicy black beans, drained & warmed
• 2 tbsp pepper jack cheese, shredded
• 1 tbsp red onion, sliced
• Avocado, slices
• Cherry tomatoes, diced
• Green onions, sliced
• Cotija cheese, crumbled

Serving:

• Salsa
• Hot sauce
• Sour cream

How to Make Breakfast Tostadas

Cook the egg by heating the butter in a small nonstick skillet over low heat. Crack the egg into the nonstick skillet, and take a knife and poke some holes in the thicker whites, which breaks the membrane and cooks it fully with the rest of the whites.

Cook over low heat for about 2 minutes, or until the whites are set.  Season with sea salt and freshly cracked pepper, to taste. Side Note: Add a teaspoon of water to the nonstick skillet once the egg white sets, to prevent the egg from getting crispy on edges, if desired.

While the egg cooks, heat the tostada shell and the black beans.

Slather the black beans over the warmed tostada shell then sprinkle the pepper jack cheese and red onions on top. Finally, add sunny side egg, avocado slices, diced tomato, green onions, and cotija cheese. Serve immediately with salsa, hot sauce, and sour cream.

Breakfast Tostadas

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Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Course: Breakfast

Cuisine: Mexican

Servings: 1

Author: Pam - For the Love of Cooking

Equipment

• Small Nonstick Skillet

Ingredients

• 1 tsp butter
• 1 egg
• Sea salt and freshly cracked pepper, to taste
• 1 tostada shell warmed
• ½ cup spicy black beans drained & warmed
• 2 tbsp pepper jack cheese shredded
• 1 tbsp red onion sliced
• Avocado sliced
• Cherry tomatoes diced
• Green onions sliced
• Cotija cheese crumbled

Serving:

• Salsa
• Hot sauce
• Sour cream

Instructions

• Cook the egg by heating the butter in a small nonstick skillet over low heat.
• Crack the egg into the nonstick skillet, take a knife, and poke some holes in the thicker whites, which breaks the membrane and cooks it fully with the rest of the whites.
• Cook over low heat for about 2 minutes, or until the whites are set.  Season with sea salt and freshly cracked pepper, to taste. Side Note: Add a teaspoon of water to the nonstick skillet once the egg white sets, to prevent the egg from getting crispy on edges, if desired.
• While the egg cooks, heat the tostada shell and the black beans.
• Finish by slathering the black beans over the warmed tostada shell then sprinkle the pepper jack cheese and red onions on top.
• Finally, add sunny side egg, avocado slices, diced tomato, green onions, and cotija cheese. Serve immediately with salsa, hot sauce, and sour cream. Enjoy.

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