There’s something truly comforting about the sizzle of a pan early in the morning, the smell of toasted tortillas wafting through the kitchen, and the promise of a hearty breakfast on the way. These Breakfast Tostadas aren’t just quick and easy—they’re the kind of meal that makes weekend mornings feel a little more special.

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Growing up, tostadas were a Sunday staple. My family would gather around the table, still in our pajamas, laughing over stories from the week while stacking our tostadas just the way we liked them. There’s something wonderfully nostalgic about that crispy base topped with creamy beans, melty cheese, and a golden egg. It’s not just breakfast—it’s a ritual. Whether you’re serving these up for brunch with friends or making a solo plate just for yourself, these breakfast tostadas are guaranteed to bring a smile.

This recipe is perfect for using up odds and ends in your fridge while still delivering a flavorful, satisfying meal. It’s flexible, filling, and has that perfect mix of textures—crunchy, creamy, and just a little gooey. Let’s dive in.

Why You’ll Love This Recipe:

Fast and fuss-free – perfect for busy mornings or lazy brunches.
Crispy and savory – the ultimate texture combo.
Customizable – swap toppings to suit your cravings or dietary needs.
Kid-approved – fun to make and even more fun to eat.
Meal-prep friendly – cook components ahead and assemble when ready.

INGREDIENTS YOU’LL NEED:

4 corn tortillas
1 tablespoon olive oil
4 large eggs
1 cup refried beans (warmed)
1/2 cup shredded cheddar cheese
1/2 avocado, sliced
1/4 cup diced tomatoes
1/4 cup chopped fresh cilantro
Salt and pepper to taste
Hot sauce or salsa, for serving (optional)

HOW TO MAKE BREAKFAST TOSTADAS:

STEP-BY-STEP INSTRUCTIONS:

Toast your tortillas:
Start by preheating your oven to 400°F. Place your corn tortillas directly on a baking sheet and lightly brush them with olive oil. Pop them in the oven and bake for about 5-7 minutes on each side, or until they’re golden and crisp. Keep an eye on them—they go from golden to too-dark pretty quick!
Prep your toppings:
While the tortillas are crisping up, warm your refried beans in a saucepan over low heat, stirring occasionally so they stay creamy. Slice up your avocado, dice your tomatoes, and chop the cilantro so everything is ready to go once the eggs are cooked.

Cook your eggs:
Heat a bit of olive oil in a non-stick skillet over medium heat. Crack in the eggs and cook them sunny-side-up, or however you like them. Season with a little salt and pepper. If you prefer scrambled, go for it—this is your tostada moment.
Assemble the tostadas:
Once your tortillas are golden and your eggs are just how you like them, it’s time to build. Start with a generous layer of warm refried beans on each crispy tortilla. Sprinkle with shredded cheese while the beans are still warm so it gets a little melty. Top with the egg, then add sliced avocado, diced tomatoes, and a sprinkle of fresh cilantro.
Final touches:
Add a drizzle of hot sauce or a spoonful of salsa for that extra zing, if you like a little heat in the morning. Serve immediately while everything is warm and crispy.

HELPFUL TIPS:

Make it ahead: You can toast the tortillas and prep the toppings the night before. Just reheat the beans and tortillas briefly before assembling.
Add protein: Crumbled beef sausage or shredded turkey ham can be added on top of the beans for a heartier version.
Egg options: Poached, scrambled, or even a soft-boiled egg works beautifully here.
Avocado tip: If you’re making these for a crowd, mash the avocado with a pinch of salt and lime juice to prevent browning.
Tortilla hack: Don’t skip the oil—it helps achieve that ultra-crispy texture.

DETAILS:

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 tostadas
Category: Breakfast
Method: Baked, Stovetop
Cuisine: Mexican-inspired
Diet: Vegetarian (if made without meat toppings)

NOTES:

You can easily double or triple the recipe for a brunch spread. Make a tostada bar and let everyone build their own!

NUTRITIONAL INFORMATION: (Per tostada, approximate)

Calories: 260
Protein: 12g
Fat: 15g
Carbs: 22g
Fiber: 5g
Sugar: 2g

FREQUENTLY ASKED QUESTIONS:

Can I use flour tortillas instead of corn?
You can, but keep in mind they won’t get quite as crisp unless you bake them a little longer.

Can I make this dairy-free?
Yes! Skip the cheese or use your favorite dairy-free cheese alternative.

How do I make these gluten-free?
Just be sure your corn tortillas are labeled gluten-free—some brands add wheat flour.

Can I use canned beans?
Absolutely. Just heat them up with a bit of olive oil and seasoning for extra flavor.

STORAGE INSTRUCTIONS:

These are best eaten fresh, but you can store components separately:

Toasted tortillas: Store in an airtight container at room temp for up to 2 days. Reheat in the oven to crisp up again.
Refried beans: Refrigerate in a sealed container for up to 4 days.
Toppings: Keep chopped veggies and cooked eggs separate and assemble just before serving.

Avoid assembling the tostadas in advance, as the tortilla will soften under the toppings.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

Italian Chopped Salad
One-Pan Chicken Burrito Bowl
Chicken, Cheese, and Zucchini Muffins

CONCLUSION

Breakfast tostadas are a game-changer for anyone looking to elevate their morning routine without a ton of effort. They’re crunchy, flavorful, and completely customizable to suit your taste. Whether it’s a quiet weekday breakfast or a festive weekend brunch, these tostadas bring bold flavors and satisfying textures to the table every time.