Crispy tortillas topped with creamy beans, jammy eggs, and fresh, bright toppings for a fast breakfast that feels special.
Some mornings you want breakfast to be more than a granola bar, but you also do not want a sink full of pans or a recipe with a dozen steps. That is exactly where these simple breakfast tostadas live: crunchy, savory, satisfying, and ready in about 10 minutes if you keep a few basics on hand.
A breakfast tostada is basically an open-faced, crispy tortilla that you pile with warm toppings. Think of it like avocado toast’s bolder, more filling cousin, with way more texture. Here, we keep it practical and pantry-friendly: crisped corn tortillas, a fast layer of refried beans, a quick egg, then whatever fresh toppings you have in the fridge. The flavors hit all the right notes: toasty and crunchy from the tortilla, creamy and seasoned from the beans, rich from the egg, and bright from salsa or lime.
If you grew up with Mexican-inspired breakfasts or you just love that vibe, this is a respectful nod to tostada-style eating at home: simple building blocks, a little heat if you want it, and lots of flexibility. No claims of being traditional, just a genuinely useful way to get a great breakfast on the table with ingredients many of us already stock.
Why you’ll love it
- Fast: Start to finish in about 10 minutes.
- Budget-friendly: Beans and tortillas stretch a long way.
- High-protein option: Easy to bump protein with eggs and extra toppings.
- Flexible: Works with whatever salsa, cheese, greens, or leftovers you have.
- Minimal cleanup: One skillet, one spoon, done.
Ingredients
Base
- 4 corn tortillas (6-inch, about 15 cm)
- 1 to 2 tsp neutral oil (5 to 10 mL), for crisping
Bean layer
- 1 cup refried beans (about 240 g), canned or homemade
- 2 to 4 tbsp water (30 to 60 mL), to loosen as needed
- 1/2 tsp ground cumin (optional)
- 1/4 tsp garlic powder (optional)
- Pinch of salt, if needed
Eggs
- 4 large eggs
- 1 tsp butter or oil (5 mL), for cooking
- Salt and pepper, to taste
Toppings (mix and match)
- 1/2 cup salsa or pico de gallo (120 g)
- 1/2 avocado, sliced (optional)
- 1/4 cup crumbled queso fresco or feta (30 to 40 g, optional)
- 2 tbsp Greek yogurt or sour cream (30 g, optional)
- Handful of chopped cilantro (optional)
- Lime wedges (optional)
- Hot sauce or sliced jalapeño (optional)
💡 Shopping tip: Grab thin corn tortillas labeled “tostada style” or “street taco” for extra crispness, and choose refried beans with simple ingredients for the best flavor.
Step-by-Step Instructions
- Warm the beans (2 minutes): In a small saucepan or skillet over medium heat, stir together refried beans and 2 tbsp (30 mL) water. Add cumin and garlic powder if using. Cook until hot and spreadable, adding more water 1 tbsp (15 mL) at a time if thick. The texture should look like soft hummus.
- Crisp the tortillas (4 minutes): Heat 1 to 2 tsp oil (5 to 10 mL) in a skillet over medium-high heat. Add tortillas one at a time (or two if your pan fits), cooking 1 to 2 minutes per side until golden with little toasted spots. Transfer to a plate lined with a paper towel and sprinkle with a pinch of salt.
- Cook the eggs (3 to 4 minutes): In the same skillet (wipe out excess oil if needed), add 1 tsp butter or oil. Cook eggs to your liking:
- Sunny-side up: 2 to 3 minutes until whites set.
- Over-easy: 2 minutes, flip, 20 to 30 seconds.
- Soft scramble: 2 to 3 minutes, stirring gently.
- Assemble (1 minute): Spread each crispy tortilla with about 1/4 cup (60 g) warm beans. Top with an egg. Add salsa, avocado, cheese, yogurt or sour cream, cilantro, and a squeeze of lime. Eat right away while the base is crunchy.
💡 Tip: If your tostada softens too quickly, spread a thin layer of cheese or avocado first to create a moisture buffer, then add beans and salsa.
Variations & Substitutions
- Vegetarian protein boost: Add 1/2 cup (85 g) warmed black beans or pinto beans on top, or sprinkle on toasted pumpkin seeds.
- Dairy-free: Skip cheese and sour cream, and use mashed avocado or a dairy-free yogurt. Add extra salsa and lime for brightness.
Make-Ahead, Storage & Reheating
- Make-ahead: Mix and refrigerate toppings (pico, sliced onions, chopped cilantro) for up to 2 days. Beans can be warmed and held for 2 days.
- Storage: Store beans in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze refried beans for up to 2 months (thaw overnight in the fridge).
- Reheat: Warm beans on the stove over medium heat with a splash of water, 3 to 5 minutes. Crisp tortillas fresh, and cook eggs fresh for best texture.
Nutritional Info (Estimated, per serving)
(1 tostada: 1 tortilla + 1/4 cup beans + 1 egg, toppings not fully included)
- Calories: ~280
- Protein: ~14 g
- Carbs: ~28 g
- Fat: ~13 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Fresh fruit or citrus salad (orange, grapefruit, mint)
- Simple side of sautéed peppers and onions
- Extra salsa, salsa verde, or smoky chipotle sauce
- Pickled red onions for tang and crunch
- Sprinkle of shredded lettuce or baby arugula for freshness
- A mug of café con leche or iced coffee alongside
Recipe FAQs
Can I bake the tortillas instead of pan-frying?
Yes. Brush lightly with oil and bake at 425°F (220°C) for 6 to 8 minutes, flipping halfway, until crisp and golden.
What if I only have flour tortillas?
You can use them, but they crisp differently and can turn chewy. For best results, cook a bit longer on medium heat and keep the topping layer lighter.
How do I keep tostadas from getting soggy?
Assemble right before eating, keep salsa on top, and make sure beans are thick but spreadable. A thin “barrier” layer like cheese or avocado also helps.
Are these spicy?
Only if you want them to be. Use mild salsa and skip jalapeño, or add hot sauce, salsa verde, or sliced serrano if you like heat.
Can I make these for a crowd?
Absolutely. Crisp tortillas in batches (or bake them), keep beans warm on low, and set up a toppings bar. Everyone builds their own.
What’s the best egg style for tostadas?
Sunny-side up or over-easy is amazing because the yolk becomes a sauce, but scrambled is the least messy and great for kids.
Final Notes
These breakfast tostadas are one of my favorite “nothing in the fridge but still want a real meal” solutions. They feel fun and a little restaurant-y, but the ingredients are humble: tortillas, beans, eggs, and whatever fresh bits you can throw on top. The best part is the contrast: crunchy base, creamy middle, and bright toppings that wake everything up.
If you try them, I would love to hear how you topped yours. Did you go classic with salsa and cilantro, or more breakfasty with avocado and yogurt? Drop a comment with your favorite combo, and if this recipe saved your morning, share it with a friend who always says they have “nothing to eat.” Keep a can of refried beans and a stack of tortillas around, and you are basically always 10 minutes away from a breakfast win.
