New recipes

Egg and salsa breakfast tostada recipe

Egg and salsa breakfast tostada recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Breakfast

Tostada is Spanish for 'toasted' - and in Latin American cuisine tostadas refer to dishes that feature a toasted or deep fried tortilla. Corn tortillas are typically used, but you can use flour ones also.

39 people made this

IngredientsServes: 1

  • 4 egg whites
  • 50g (2 oz) grated half fat Cheddar cheese
  • 100ml (4 fl oz) salsa
  • 1 wholemeal tortilla
  • salt and freshly ground black pepper to taste

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. In a medium bowl, beat together egg whites, half the Cheddar cheese and half the salsa.
  2. In a medium frying pan over medium-high heat, brown both sides of the tortilla. Remove from heat.
  3. In the same frying pan over medium-high heat, scramble the egg white mixture until no longer runny.
  4. Top tortilla with the scrambled egg mixture, remaining cheese and remaining salsa. Season with salt and pepper.

Recently viewed

Reviews & ratingsAverage global rating:(33)

Reviews in English (31)

by PULLEYHEATHER

What a delicious surprise! I used 2 full eggs instead of 4 egg whites. I also mixed in some diced red peppers with the eggs and topped with freshed diced tomato instead of salsa. I really enjoyed it and it was very filling.-25 Mar 2007

by LINDA MCLEAN

MMMMMMM good yummy lunch. I prefer to use the egg white in a carton as it tastes much like regular eggs. Other than that and adding a little green onion, I loved it! Thanks Camille!-13 May 2003

by linda2d

My changes seem greater considering the simplicity of the recipe but I wanted to review it anyway. I used my small skillet and egg beaters, simply poured in the egg, added some leftover diced green pepper and covered-no scrambling. When it was cooked through I used the same burner to warm the tostada for a couple of seconds per side. I then put the perfectly-sized egg on the tostada and topped with the cheese(sharp cheddar) and a little green onion. I didn't have any salsa so used several dashes of chipotle hot sauce(tobasco) on top and this was very good. I liked the crunch of the shell. It was a nice change from breakfast burritos.-17 Apr 2012


Recipe

Ingredients

  • 6 corn tortillas
  • olive oil
  • sea salt
  • 6 eggs
  • 1 can pinto beans, drained and rinsed
  • 1 / 2 onion, chopped
  • 1 garlic clove, minced
  • 1 / 2 cup chicken stock
  • homemade salsa (about 1 cup)
  • 1 / 2 cup feta cheese
  • cilantro, for garnish

We Recommend

Brightland Olive Oil (Awake)

Method

Step 1

Preheat oven to 400˚F and line a baking sheet with foil. Brush each side of the tortillas with oilve oil and season with salt. Bake for about 8 minutes, 4 minutes on each side, until cispy.

Step 2

Meanwhile, heat a medium skillet over medium heat and add about 1 tbsp olive oil. Add onion and cook for about 5 minutes. Add garlic and cook for 30 seconds. Add beans and stock and cook for about 5-7 minutes.

Step 3

Remove beans from heat and mash beans with the back of a fork.

Step 4

Fry eggs to your liking, then top each tostada with some beans, a fried egg, 2 tbsp salsa, a sprinkle of feta and cilantro.


Breakfast Tostada Toppings

I love that I can throw in just about any vegetable into this recipe and it’s still delicious. I’ve listed our basic recipe down below, but here are a few things we’ve been loving in ours the last few weeks.

  • Green peppers
  • Red peppers
  • Yellow peppers
  • Jalapeno (the jarred kind aren’t as spicy as the fresh ones!)
  • Onion
  • Spinach
  • Cilantro
  • Diced zucchini
  • Green onion
  • Riced sweet potatoes (you can find these in the frozen section)
  • Chicken sausage
  • Italian sausage
  • Ham
  • Bacon
  • Cheddar cheese
  • Pepper jack cheese
  • Feta cheese

How to make Breakfast Tostadas

I may claim to not have time for these in the morning, but they are pretty quick to throw together! Here’s how we make our tostadas


Egg and salsa breakfast tostada recipe - Recipes

by Denise Austin | April 5, 2021 | Nutrition

Breakfast Tostada

Eggs, black beans and avocado are combined with fresh salsa and a corn tortilla for this delicious, healthy twist on the classic breakfast burrito. A healthy – and tasty – way to start the day! I’m all about balanced meals – and that means you have to include some carbohydrates, like the tortilla in my delicious Breakfast Tostada. While both corn and flour tortillas provide carbohydrates, corn tortillas are higher in fiber and nearly 70 percent lower in fat and sodium than flour. And corn is higher in magnesium which contributes to healthy muscles!

This recipe is part of my 10-Week Whole Body Plan – a perfect way to get your diet and fitness routine in shape no matter what your age. Start your free trial now and let’s get fit and fab together.

Ingredients

1 whole egg plus 1 egg white

4 grape tomatoes, halved or diced (or 2 Tbsp. salsa)

2 tablespoons chopped red onion (optional)

Coat a small skillet with oil spray and heat over medium heat. In a bowl, whisk together the whole egg and egg white. Add the eggs to the skillet and scramble until fully cooked. Add the beans and salt and cook until warmed through. Warm the tortilla in a dry skillet. Top the tortilla with the egg-bean mixture and avocado. Sprinkle the tomatoes and onion (if using) on top.


Recipe

Ingredients

  • 6 corn tortillas
  • olive oil
  • sea salt
  • 6 eggs
  • 1 can pinto beans, drained and rinsed
  • 1 / 2 onion, chopped
  • 1 garlic clove, minced
  • 1 / 2 cup chicken stock
  • homemade salsa (about 1 cup)
  • 1 / 2 cup feta cheese
  • cilantro, for garnish

We Recommend

Brightland Olive Oil (Awake)

Method

Step 1

Preheat oven to 400˚F and line a baking sheet with foil. Brush each side of the tortillas with oilve oil and season with salt. Bake for about 8 minutes, 4 minutes on each side, until cispy.

Step 2

Meanwhile, heat a medium skillet over medium heat and add about 1 tbsp olive oil. Add onion and cook for about 5 minutes. Add garlic and cook for 30 seconds. Add beans and stock and cook for about 5-7 minutes.

Step 3

Remove beans from heat and mash beans with the back of a fork.

Step 4

Fry eggs to your liking, then top each tostada with some beans, a fried egg, 2 tbsp salsa, a sprinkle of feta and cilantro.


Breakfast Tostadas

The husband gets tired of all the Mexican food I try shoving in his face on a daily basis.

&ldquoWe&rsquore American&rdquo, he shouts! &ldquoLet&rsquos eat a cheeseburger!&rdquo

Then I smile politely and cook the man a taco. I mean, he just doesn&rsquot know good food when he sees it.

Anyway, he leaves for work at 0&rsquodark thirty, so the kids and I are on our own for breakfast. He would die if he knew that I Mexican-ified his favorite meal.

These tostadas are pretty quick and easy to make, which is the way most breakfasts should be, in my opinion. Starting your day with a little bit of spice and a ton of flavor is just the perfect way to wake up! Not to mention, these things are packed full of nutrients and protein and all other manner of good for you stuff, like veggies. For breakfast. Weird, man.

My favorite part? These tostadas fill you right up and keep you full until lunch time!


Breakfast Tostada with Bacon and Eggs

Our crunchy tostada is the perfect power breakfast. Loaded with lean protein, healthy, satisfying fat, and veggies, atop a crispy corn tortilla. This recipe is easy to assemble and very flexible, use any vegetables you like, we've tried mushrooms, spinach, and tomatoes and they were all wonderful. For those who like a little kick, top with salsa or dash of hot sauce.

  • 1 scrambled egg
  • 1 oz cheddar or pepper jack cheese, shredded
  • 1 slice uncured bacon (goal is 100 calories, might be 2 slices)
  • 3 oz diced bell peppers
  • 1 oz diced green onion (could sub for spinach or mushrooms)
  • 1 corn tortilla, 50 calories
  1. Preheat oven to 350.
  2. Saute veggies in skillet for 1-2 minutes, add whipped eggs and scramble.
  3. Toast 50 calorie corn tortilla for 5-10 min, until crisp.
  4. Cook uncured bacon to desired crispiness.
  5. Top tortilla with eggs, bacon, and cheese. Enjoy!

Replaces: protein, healthy fat, carb, and 4 oz of your lunch veggies.

*Recipe may require adjustments for protein servings &ndash check your menu for reference.


Breakfast Tostada

This post may contain affiliate links. We may make a (very) small amount of money if you click on or purchase through those links at no additional cost to you. This helps keep the lights on, but rest assured we do not link to products that we do not personally use and recommend.

This breakfast tostada is the perfect food to wipe away that late night or morning hangover. Eggs, beans, avocado all on a crispy tostada tortilla makes this dish a winner!

My husband and I just celebrated our 11th wedding anniversary. We celebrated by heading out to a restaurant we had never tried before (Lockeland Table in East Nashville) which is one of our favorite things to do. Dinner was amazing, but the highlight of the meal was this fabulous, rich, and completely decadent duck tostada. I’ve never heard my husband make so much noise while eating. They were really delicious.

The duck tostada got us talking about our honeymoon to Mexico (so many pounds and children ago) where we partied all night and ate eggs and refried beans every morning for breakfast. It was in Mexico that we discovered just how fantastic beans and avocado are as a breakfast food! I cannot recommend them enough.

So, after a night of celebrating our 11 successful years as a happily married couple, I whipped up some tostadas of my own. A blend of where we started and where we are today, I have topped a crunchy fried tortilla with refried beans, avocado, a fried egg and a little salsa. It will cure what ails you and it’s a great way to kick off another year of wedded bliss.

Check out these other satisfying, hangover-friendly breakfasts!


Egg and salsa breakfast tostada recipe - Recipes

Add this to your recipe box by clicking and printing here!

Instructions

Heat ½ cup of oil in small frying pan until it reaches 350 degrees. Place Mi Rancho Organic Corn Tortilla in the oil gently until submerged. Using tongs, turn your tortilla periodically for about a minute or until tortilla is crisp and golden brown. Remove tostada from the pan and place on a plate lined with a paper towel to absorb excess oil. Sprinkle with salt while hot. Repeat steps with a second tortilla.

Heat a new frying pan over medium high heat. Add a dollop of butter and melt to coat the pan. Crack two eggs into the pan and then add 1-2 tablespoons of water. Cover pan with a lid, helping the eggs to cook quickly and slightly poach or steam.

While your eggs cook, discard oil from the first pan and add one cup of salsa verde to heat. Take tostada shells and dredge them into the hot salsa until coated.

Place tostadas on a large plate, slightly overlapped, and cover with eggs, begin careful to drain/remove excess water. Drizzle hot salsa on top of the eggs. Garnish with avocado slices, crumbled cotija cheese and cilantro.


Tex-Mex Breakfast Tostada with Egg

Scrambled eggs are one of the first foods Norah learned how to cook, back when she couldn’t even reach the stove! Finally, now 8 years old, she’s able to fully complete the process by herself! She can retrieve the eggs from the fridge, grab her bowl, crack the eggs into the bowl, whisk them, pour the eggs into the heated pan and scrape them onto her plate. I love watching her do it and it’s nice that it takes the pressure off me to cook her breakfast when I could be making her lunch and getting her ready for school…or just enjoying my coffee in peace.

Eggs are not only a super easy breakfast, but they’re a great way for kids to start the day. Breakfast is important for the kiddos. Studies show there are cognitive benefits of eating breakfast, such as better memory recall time, improved grades, and higher test scores. Eggs are a great choice because they’re a high quality protein, something I think is often missing in grade schoolers’ breakfast. The protein provides staying power, especially for the middle and high school kiddos, who usually have to eat at the crack of dawn and then go many hours before lunch.

We’ve always been an egg eating household. My husband is known for his omelet making skills and we buy eggs in bulk by the 4-dozen. We eat some eggs over here!

Eggs are pretty awesome. They are nutrition superstars, with just one large egg containing 6 grams of high-quality protein. They also contain antioxidants. Lutein and zeaxanthin are found inside the egg yolk, as well as vitamins E, D, and A, all for just about 70 calories. The antioxidants are just one of the reasons you shouldn’t skip out on the yolk, it contains most of the nutrients!

Many people still ask me about the cholesterol content of eggs and whether they should really be eating them. I have always said yes, in moderation, even before the 2015 Dietary Guidelines for Americans removed the daily limit on dietary cholesterol and included eggs in all three recommended healthy eating patterns. The Guidelines even include eggs as part of a plant-based diet.

Eggs are a great way to eat clean on a budget, too. At around .15 each, they are one of the least expensive sources of clean, high-quality protein sources you can find. They’re also family friendly and super versatile. You can eat them for breakfast, lunch, or dinner with little complaints.

Sue’s Spinach Pie is a longtime family favorite. If my mom (yup, she’s the Sue) was willing to whip it up, I could probably eat her spinach pie every day of the week.

Then there’s my husband’s omelets, which rival anything you would get in a restaurant. He stuffs them with spinach, black beans, salsa and sautéed mushrooms. His secret is the oven. He tops off his egg creations in the broiler to get the perfect amount of heat – no flipping required. Who else has ruined their breakfast with a flip gone bad?

After my mom’s spinach pie and the hubs’ omelet, I’ll take my egg with bread, thank you. I love this super simple to make sourdough benedict with avocado sauce.

My tasty Tex-Mex Breakfast Tostada with Egg is also the perfect way to start the day. It has all the elements you need to feel full and stay satisfied all morning long. It’s also utterly delicious.

First things first, I toasted up some pita on the stove (we use the gas burner to heat our tortillas so the house smells like a campfire, in a good way). Then I tossed together black beans, diced avocado, roasted corn, and shredded cheddar cheese with a little salsa and fresh cilantro. I placed the tasty mixture on my toasted pita and topped it off with a fried egg!



Comments:

  1. Freeman

    Curiously, and the analogue is?

  2. Mazuzshura

    It not absolutely that is necessary for me. Who else, what can prompt?

  3. Sinai

    I think they are wrong. Let us try to discuss this. Write to me in PM, it talks to you.

  4. Yuma

    Excuse, that I interrupt you, would like to offer other decision.

  5. Tojagal

    Sorry that I cannot take part in the discussion right now - there is no free time. But I will return - I will definitely write what I think on this issue.

  6. Radbyrne

    How can I contact you, the fact is that I have been developing this topic for a long time and it is very pleasant to find like-minded people.



Write a message