Breakfast Tostadas With Eggs And Bacon Recipe

At the weekend I like to pull the boat out a bit when it comes to making breakfast for my family. We all have more time to spend cooking and enjoying a delicious meal together. One of our favorite breakfasts to enjoy are these simple Crispy Egg & Bean Breakfast Tostadas.

With their crisp tortilla bases, topped with creamy refried beans and melted Jack Cheese, then topped with a perfectly fried egg, with golden ruffled edges, and some crumbled Cotija Cheese, scallions and cilantro, they always go down a real treat!

My family loves breakfast tostadas because they are really tasty, and I love them because I don’t have to stand over the stove for ages making them, leaving me with plenty of time to sit down and enjoy them together.  Quick, easy, and delicious, these are destined to become a real favorite with your family as well!  I guarantee it!

Another reason I love these is that they use ingredients that I normally have in my house.  There is no need to buy special tostada shells unless you want to. 

What Do You Need to Make these Breakfast Tostadas?

I always use soft street size taco tortillas that I crisp up in the oven myself, which is very easy to do.  You can use whatever brand of refried beans you enjoy, as spicy or as mild as you like.  One with smoky chipotle and of a moderate heat/spice level is the one we enjoy.

Why not follow this hearty breakfast with a delicious Cajun Chicken Burger for lunch?

Other than that, you will need fresh large eggs. I like to use free-range eggs for all of my cooking needs because I try to feed my family food that has been reared and produced in the most humane way possible.  In this house that always means free-range when it comes to meat and dairy products, and organic where possible. 

It is a personal choice that I understand not everyone has the luxury of being able to make, so just use whatever you can afford and what your conscience dictates.  You will also need a lump of butter (salted is fine), Jack Cheese, some Cotija cheese (Or Feta) and chopped scallions and cilantro leaves. Simple. 

I always like to begin by crisping up my tortillas.  This is very easily done. I preheat my oven to 425*F and lay the tortillas out onto several baking sheets. 

I spray them with some low-fat cooking spray, bake them for several minutes, remove them from the oven, spray the other side with a bit more cooking spray and return to the oven for a few minutes longer, until the edges are crisp and they are lightly golden brown.  You can use soft corn or wheat tortillas.  We like the wheat ones.

I find that things always progress very quickly when I am cooking if I have everything ready to go. In the Chef world, this is called “Mise-en-Place,” which is French.

Basically, it means you have all of the components of your recipe measured out and ready to go. I have always found that doing this each time actually shortens my cook time and I am less likely to mistakes or leave anything out!

Consider some Blueberry Pancake Bites for dessert!

You will need to slice one scallion/green onion thinly and then chop some fresh cilantro leaf.  I know not everyone likes cilantro. It is one of those love-it or loath-it ingredients. If you really can’t stand it feel free to use chopped flat-leaf parsley in its place.

I like to get the tostada bases ready to go into the oven so that they can bake while I am frying the eggs.  You will need to spread a portion of the refried beans onto each crisp tortilla. 

I find this works best if you fork through the beans first to loosen them up a bit. Spoon a portion onto each tortilla and then spread them out evenly with the back of a spoon. This is what works best for me. Don’t be stingy with the amount you use.

Once you have done this you can sprinkle the Jack cheese over top. If you cannot find Jack cheese, feel free to use a medium cheddar. You want a well-flavoured cheese with good melting properties, but you don’t what a cheese that strings too much when it melts.

The breakfast Tostada bases are now ready to pop into the oven to heat through and melt the cheese while you fry the eggs.

You can use two skillets for this if you have them, or just one, cooking the eggs in two lots. It’s up to you.  Heat your skillet (s) over medium heat add the butter, dividing it between both skillets if you are using more than one.

If you are working in batches, add half with each batch.  Heat the butter until it melts and begins to foam. You are now ready to add your eggs. I always like to break my eggs into a small bowl before slipping them into the skillet. 

The perfect day ends with a delicious dinner. Take a look at Marie’s Beef Tips with Mushroom Gravy!

This is something my mother always did, and I do it too. It is a lot better to get rid of one bad egg than to have a bad egg spoil the rest, or even worse hit the hot pan and stink up the kitchen! If this has ever happened to you, you will know what I am talking about!  Nasty!

When the edges of the eggs begin to ruffle and turn golden and the whites turn opaque, I season them lightly, add a bit of water to the skillet and then cover them with a lid. Remove them from the hot stove and set aside so that they can finish cooking to your desired doneness. If you don’t like runny egg yolks, then feel free to leave them on the burner for longer.

Once your eggs are cooked, you are ready to assemble your breakfast tostadas. 

I always like to use heated plates when I am serving food to my family. It helps the food to stay warm longer.  I just pop them into the warming oven when I start to cook, and they are always nice and toasty without being hot by the time I am ready to serve.

Take your tortillas with the melted cheese out of the oven and place one onto each of three heated serving plates, cheese side up. Top each with another one. Now you can lay the second tortilla directly on top, but I find that placing them with the top one slightly overlapping makes for a much nicer presentation.

Finally, you can top each tortilla stack with a perfectly fried egg and then scatter the plates with some crumbled Cotija cheese, the scallions, and some cilantro leaf.  I pass the hot sauce at the table as not everyone likes or wants it on their breakfast tostadas.

Now doesn’t that look great!   We really love this simple, yet fabulously tasty breakfast tostadas.  They make for a wonderfully delicious and fun weekend breakfast alternative!  Serve with glasses of ice-cold orange juice or some virgin Margaritas to complete the meal.

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