Easy Breakfast Tostadas
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.
Servings: 2 Servings
Calories: 208kcal
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.
Video
Notes
Note: 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.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1tostada | Calories: 208kcal | Carbohydrates: 15.9g | Protein: 12.1g | Fat: 10.7g | Saturated Fat: 2.8g | Cholesterol: 322.5mg | Sodium: 459.8mg | Fiber: 1.9g | Sugar: 1.2g
