You all know how much I love breakfast, especially on the weekends when I have more time to cook up a fabulous, but easy one.
This is no exception. If you love tostadas for dinner whether from you favorite Mexican restaurant, or you like to make them yourself (taco nights are not just for tacos) then how about tostadas for breakfast. Yes please! These are easy to make. It has corn tortillas that are crispy around the edges and covered with refried black beans, then layered with another tortilla smothered in gooey cheesy goodness and topped with crispy bacon and a sunny side up egg.
It’s good thing there’s lots of these tasty corn tortillas in a pack, because you will probably be making quite a few of these delicious tostadas. These are not only great for breakfast, but they make a satisfying dinner. Just pair it with some yellow or Mexican rice and salsa on the side. You’re welcome.
Now gather those tortillas and here’s what you need to make your own.
*refried black beans ( you can use the traditional refried beans, but I find these tastier)
*bacon 2 slices per tostada, cooked as crispy or chewy as you prefer
*shredded cheese; I used a combination of Colby Jack and Cheddar
*1 egg per tostada
*oil for cooking the eggs
*salt and pepper to taste for the eggs
Preheat oven to 400°
Warm up the refried beans.
Spread the beans on one tortilla.
Top with another tortilla and sprinkle the cheese on the tortilla.
Tear the bacon in pieces and add on top of the cheese.
Place the tostadas in the oven and bake about 5 minutes.
While the tostadas are warming, place the oil in a non stick pan. Heat to medium high heat and cook the eggs until the whites are set and the edges are crispy but the yolk is still runny. Sprinkle the eggs with salt and pepper to taste.
Take the tostadas out of the oven and gently place the egg on top.
Sprinkle the scallions over the top and serve.
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