Mini Breakfast Tostadas
Scrambled eggs and refried beans on a crispy tostada topped with bacon, cheese, and salsa.
Yield: 12 tostadas
Calories: 137kcal
Materials
Tostada:
- 12 street taco corn tortillas (about 3 1/2")
- 2 tsp. olive oil
- 2 cups refried beans, heated
- 1 Tbsp. butter
- 6 large eggs, lightly scrambled
- salt and pepper to taste
- 1 cup salsa, (or pico de gallo)
Toppings:
- shredded cheese, diced cilantro, bacon (cooked and crumbled), diced green onion, guacamole, jalapeño slices, diced black olives, etc.
Instructions
Tostada:
- Preheat oven to 350°. Place tortillas on baking sheet and lightly brush on olive oil. Bake for approx. 10 minutes, or until crisp.
- Have beans heating on the stove. Prepare toppings you want (i.e., shred cheese, cook and crumble bacon, slice jalapeños, etc.)
- Scramble eggs. Add butter to pan and cook eggs until scrambled. Remove from heat.
- To assemble, start by spreading beans on the tortilla, then add some scrambled eggs. Add as many toppings as will fit or that you want. Enjoy!
Notes
The toppings are not included in the nutritional value as you may, or may not, use them.
Nutrition
Calories: 137kcal | Carbohydrates: 18g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 84mg | Sodium: 423mg | Potassium: 135mg | Fiber: 4g | Sugar: 2g | Vitamin A: 287IU | Vitamin C: 0.4mg | Calcium: 53mg | Iron: 1mg