Breakfast tostadas make the morning better! Crispy corn tostadas, homemade 5-minute black bean dip and scrambled eggs come together for an easy, healthy breakfast.
Why you'll love them
⭐️ Breakfast tostadas are a fantastic diversion from the usual bowl or cereal or peanut butter toast. Layer crispy homemade tostada shells with flavorful black bean dip, sweet tomatoes and fluffy scrambled eggs. Every bite is a good one!
⭐️ With a little planning, this healthy breakfast takes about 10 minutes to put together. Make a batch of tostada shells and 5-minute black bean dip on the weekend to prepare you for the week.
⭐️ Switch up the toppings to your liking. Use fried eggs instead of scrambled, stir in some turkey sauce or layer on avocado slices or guacamole.
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Tips for making this recipe
- Homemade shells: If you have the time, consider making tostada shells from scratch. They take about 10 minutes to make and the crunch is unparalleled!
- Last-minute assembly: While the shells and black bean dip can be made ahead of time, it's best to assemble the breakfast tostadas right before serving to avoid turning the tostada shells from crunchy to soggy.
- Fluffy eggs: Whisk the eggs thoroughly and try to incorporate some air into them by "lifting" the eggs with the whisk. Cook them low and slow, gently scraping the cooked egg off the bottom of the skillet with a rubber spatula as they cook. For more tips on achieving soft curds, see Scrambled Eggs with Smoked Salmon.
- Ripe tomatoes: Choose ripe and juicy tomatoes for the best flavor.
Ingredients for breakfast tostada recipe
- Tostadas: Homemade tostada shells are easy to make and have a fantastic crunch. Feel free to use store-bought shells.
- Black bean dip: Make a batch of my 5-Minute Black Bean Dip. Use it for these tostadas and healthy snacking throughout the week.
- Eggs: Use large eggs.
- Tomatoes: Ripe, sweet tomatoes add the best flavor.
- Hot sauce: My favorite hot sauce is Cholula, but use whichever you prefer. Hot sauce is optional.
See recipe card below for full ingredients list & recipe directions.
Substitutions
Feel free to customize your breakfast tostadas according to your preferences:
- Beans: If you prefer not to make the black bean dip, substitute with refried beans. Or mash some black beans with the back of a fork and stir in salsa, lime juice, salt and garlic powder.
- Eggs: Swap fried or poached eggs for scrambled. For a plant-based version, ditch the eggs and make a tofu scramble.
- Toppings: Get creative with toppings like avocado slices, shredded cheese, or a dollop of sour cream.
How to make breakfast tostadas
- Whisk the eggs: Crack the eggs into a bowl and add some cold water (1 teaspoon water per egg). Whisk the eggs well, moving the whisk in an upwards circular motion to incorporate air into the eggs. More air means fluffier eggs!
- Choose the skillet: Heat a nonstick skillet over medium-low heat. If you're making 2 tostadas (3 eggs), use a small skillet. Otherwise, use a medium or large skillet, depending on how many eggs you're using. I use these nonstick skillets, which are compatible with my induction range (and other stovetops).
- Cook the eggs: Light coat the skillet with cooking spray. Add the whisked eggs, salt and pepper. Let the eggs sit for a few minutes, then gently push a silicone spatula along the bottom of the skillet to release the eggs. Continue to do this to form the curds. Just before the eggs are completely set (small amount of moisture left), remove the skillet from the heat. Give the eggs one final stir to finish cooking.
- Layer the ingredients: Spread some of the black bean dip on each tostada shell. Layer with the tomato slices and scrambled eggs, then garnish with cilantro (optional) and a few shakes of hot sauce. Serve immediately.
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Make-Ahead and Storage
Prepare the black bean dip and tostada shells in advance for quicker assembly in the morning. Scramble the eggs and assemble the tostadas right before serving.
The tostada shells can be store in an airtight container at room temperature for up to 1 week. Store the black bean dip in an airtight container in the refrigerator for up 5 to 6 days.
Frequently Asked Questions
Yes, these breakfast tostadas are gluten-free, provided you use corn tortillas (not wheat) to make the tostada shells.
Certainly! Prepare the components in advance and assemble the tostadas just before serving to maintain the crispiness of the shells. Or provide an array of toppings and allow your guests to assemble their own tostadas.
To keep the tostada shells crisp, assemble the breakfast tostadas just before eating.
Other Easy Breakfast Recipes
If you make this recipe, please let me know! Leave a star rating ⭐️⭐️⭐️⭐️⭐️ and comment underneath the recipe card below. Thank you!
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Easy Breakfast Tostadas
Ingredients
- 6 large eggs
- 2 tablespoons cold water
- ¼ teaspoon kosher salt or more to taste
- ¼ teaspoon ground black pepper or more to taste
- 4 tostada shells
- ½ cup black bean dip
- 12 tomato slices
Instructions
- Crack the eggs into a bowl and the cold cold water. Whisk the eggs well, moving the whisk in an upwards circular motion to incorporate air into the eggs. More air means fluffier eggs!
- Heat a nonstick skillet over medium-low heat. (See note on skillet size below.)
- Light coat the skillet with cooking spray. Add the whisked eggs, saltand pepper. Let the eggs sit for a few minutes, then gently push a silicone spatula along the bottom of the skillet to release the eggs. Continue to do this to form the curds. Just before the eggs are completely set (small amount of moisture left), remove the skillet from the heat. Give the eggs one final stir to finish cooking. Taste and season with additional salt and pepper, if desired.
- Spread 2 tablespoons black bean dip on each tostada shell. Layer with 3 tomato slices per tostada and the scrambled eggs, then garnish with a few shakes of hot sauce.
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Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
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