Breakfast Tostadas with home-baked crispy tortillas, mashed avocado, scrambled fluffy eggs and salsa! So delicious and a fun way to change up that savory breakfast combo!
I make tacos at home often. I just make chicken or salmon and throw them into soft tortillas with avocado + salsa. I wanted to try something new. I thought.. why not breakfast tostadas?! So I made it happen and wow, I wish I did this earlier!
The home-baked corn tortillas were SO easy. I just brushed them in olive oil and baked it for 8 minutes. They store well too! I keep them in an air-tight container at room temperature for up to 3 days!
I used mashed avocado as the base but you can add refried beans instead and used avocado as a topping. Up to you! The avocado and egg combo has to be there though 🙂
This is a much easier breakfast combo than it looks. If you make the tostada shells ahead of time, the only thing that you need to cook is scrambled eggs, then you’ll have this breakfast! So delicious and definitely at the top of my list.
Breakfast Egg Tostadas
Ingredients
- 2 corn tortillas
- olive oil for brushing
- 1 large avocado
- 2 large eggs
- salt and pepper to taste
- 4 sliced tomato
- Everything bagel seasoning
- Salsa for topping
Instructions
- Prepare tortillas by baking with a brush of olive oil on tortillas – bake at 400F for 6-8 minutes or until brown and crispy.
- Preheat pan to medium heat with olive oil. Add eggs to scramble until softened. Add salt and pepper. Remove from heat.
- Mash 1/2 avocado on top of each tostada shell. Add 2 slices tomatoes, scrambled eggs, salsa and seasoning! Best served fresh!
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