Breakfast Tostadas with Scrambled Eggs, Refried Beans, and Fresh Toppings Recipe

ByElena Hart March 23, 2026March 23, 2026

Introduction

Breakfast tostadas are a vibrant and satisfying way to start your day with bold flavors and a delightful crunch. This recipe combines fluffy seasoned eggs with fresh vegetables and classic toppings for a hearty morning meal.

The image shows two tostadas on a white speckled plate with layers clearly visible; the bottom layer is a light yellow crispy tortilla, topped with a thick spread of brown refried beans. On top of the beans, there is a fluffy layer of scrambled eggs mixed with diced red tomatoes and green peppers, adding a colorful texture. Over the eggs, red salsa is spooned in spots, and crumbled white cheese is sprinkled all over. Fresh green cilantro leaves are scattered on top for garnish. On the side of each tostada are sliced avocado pieces with a smooth, bright green color. The plate sits on a white marbled surface, and to the right, there is a small bowl filled with more fresh green chopped cilantro. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs
1 teaspoon kosher salt

½ teaspoon garlic powder
½ teaspoon onion powder

½ teaspoon freshly ground black pepper
2 tablespoons olive oil

1 jalapeño, stemmed and diced
1 Roma tomato, diced
1 white onion, diced

6 tostada shells
½ cup refried beans
Crumbled queso fresco or cotija cheese

Chopped cilantro
Avocado slices
Salsa or hot sauce

Instructions

Step 1: In a large bowl, whisk together the eggs, kosher salt, garlic powder, onion powder, and black pepper until the mixture is light and fluffy. Set aside.
Step 2: Heat olive oil in a large skillet over medium heat. Add the diced jalapeño, tomato, and onion, and sauté until soft and tender, about 5 to 8 minutes.
Step 3: Pour the whisked eggs into the skillet. Let them cook undisturbed for about 30 seconds, then gently stir continuously until the eggs are just cooked through, about 2 minutes more.

Step 4: Remove the skillet from heat and taste the eggs, adjusting salt and pepper if needed.
Step 5: To assemble the tostadas, spread about 2 tablespoons of refried beans evenly on each tostada shell. Top with the scrambled egg mixture, then sprinkle with crumbled queso fresco or cotija cheese, chopped cilantro, avocado slices, and a drizzle of salsa or hot sauce. Serve immediately.

Tips & Variations

For a milder version, remove the seeds from the jalapeño before dicing.

Substitute refried black beans for a different flavor and texture.
Add a squeeze of fresh lime juice over the tostadas for a bright finish.
Use flour or corn tortillas warmed and crisped in a skillet if tostada shells are unavailable.

Storage

Store any leftover scrambled eggs and toppings separately in airtight containers in the refrigerator for up to 2 days. Keep tostada shells in a dry place to maintain their crispness. To reheat, gently warm the eggs in a skillet and assemble fresh tostadas to prevent sogginess.