Breakfast Tostadas with Scrambled Eggs, Refried Beans, and Fresh Toppings Recipe
These Breakfast Tostadas are a vibrant and satisfying morning meal featuring fluffy scrambled eggs cooked with sautéed jalapeño, tomato, and onion. Served on crispy tostada shells layered with creamy refried beans, and topped with crumbled queso fresco, fresh cilantro, avocado slices, and zesty salsa, they bring together a perfect balance of textures and flavors for a delicious start to your day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 tostadas 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 jalapeño, stemmed and diced
- 1 Roma tomato, diced
- 1 white onion, diced
Assembly
- 6 tostada shells
- ½ cup refried beans
- Crumbled queso fresco or cotija cheese, to taste
- Chopped cilantro, to taste
- Avocado slices, to taste
- Salsa or hot sauce, to serve
Instructions
- Prepare the egg mixture: In a large bowl, whisk together the eggs, kosher salt, garlic powder, onion powder, and freshly ground black pepper until the mixture is well combined and slightly fluffy. Set this aside while you prepare the vegetables.
- Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced jalapeño, tomato, and onion. Cook, stirring occasionally, until the vegetables are soft and tender, about 5 to 8 minutes, releasing their flavors.
- Cook the eggs: Pour the whisked egg mixture into the skillet with the sautéed vegetables. Let it sit undisturbed for about 30 seconds to start setting, then gently stir continuously using a spatula, folding the eggs until they are just cooked through, approximately 2 minutes. Remove the skillet from the heat and adjust seasoning by tasting and adding more salt or pepper if needed.
- Assemble the tostadas: Spread about 2 tablespoons of refried beans evenly over each tostada shell. Divide the scrambled egg and vegetable mixture on top of the beans. Sprinkle with crumbled queso fresco or cotija cheese, chopped cilantro, and add fresh avocado slices. Finish with a drizzle of salsa or hot sauce according to your preference.
- Serve: Serve the breakfast tostadas immediately while the eggs are warm and the shells remain crisp, ensuring a delightful mix of flavors and textures in every bite.
Notes
- For a spicier version, leave the jalapeño seeds in or add extra hot sauce.
- To make this dish vegetarian, use vegetarian refried beans that do not contain lard.
- Queso fresco can be substituted with cotija or feta cheese for a similar crumbly texture.
- Use ripe avocados for the best creamy texture and flavor contrast.
- These tostadas are best served immediately to keep the shells crisp; if preparing ahead, toast shells again briefly before serving.
Keywords: breakfast tostadas, scrambled eggs tostadas, Mexican breakfast, quick breakfast recipe, vegetarian breakfast
