Breakfast is probably my favorite meal of the day. There’s nothing I enjoy more than lying in bed on a Saturday morning thinking about all the delicious things I could have for breakfast. Should I keep it straightforward and just have bacon and eggs? Or should I go all out and spend the time to make buttermilk pancakes, whipped cream, and homemade berry syrup? Sometimes I can’t wait for the weekend to indulge all my breakfast dreams, which is how these super simple breakfast tostadas came to be. You can prepare most of the components in advance and assemble them in only 5 minutes. Even better, you can easily customize them with your favorite ingredients and flavors.
If you are not familiar with tostadas, they are essentially like a giant, round tortilla chip. They sell them at most grocery stores and they are a handy alternative to regular tortillas. They are also really easy to make at home. You just take one regular corn tortilla and fry it in oil until crisp, about 1 minute per side. Just keep in mind that the store-bought ones keep for weeks inside a sealed plastic bag, but the ones that you make at home have to eaten pretty much immediately.
I’ve chosen to make two different types of tostadas: A Mexican-inspired one and one that riffs on an avocado toast. The Mexican-inspired one is topped with refried beans, cheese, an egg, and pico de gallo. You can find the recipe for my favorite refried beans and pico de gallo here. I recommend making these two toppings in advance to save some time in the morning.
The avocado one is even simpler. It only features smashed avocado seasoned with salt and lime juice, an egg, and quick pickled onions. You will find my recipe for quick pickled onions below. I make them at least once a week because they go well with everything. My favorite way to use them is on top of Mexican-style rice or tacos.
After you’ve mastered these two variations, feel free to play around and create your own unique flavor combinations. Tostadas also make great lunches; I’m thinking of topping one with hummus, radishes, and feta for lunch today.
One final warning: tostadas are super messy to eat. That’s part of their charm. So forget about a knife and fork. Just bite into one and enjoy it as the egg runs down your face.
How would you top your dream breakfast tostada? Leave a comment below!
Breakfast Tostadas Two Ways (Gluten Free)
- Refried beans (follow the link in post for recipe)
- Pico de gallo (follow the link in post for recipe)
- ⅛ cup grated Pepper Jack cheese
- One medium red onion, cut in half and thinly sliced
- White vinegar
- 2 teaspoons Mexican oregano
- One small avocado
- A squeeze of lime juice
- Step 1 I recommend that you make the refried beans, pico de gallo, and pickled onions in advance and assemble everything the next morning.
- Step 2 To make the pickled onions. Put the thinly sliced onions into a glass jar and cover them with vinegar. They should be completely submerged. Add the oregano and a pinch of salt and press the onions down with a wooden spoon. You want to break them up a little bit to release the flavors and combine all the ingredients. The oregano will tend to float to the top, but it will still infuse the onions with flavor. Put the onions in the fridge for at least 20 minutes before using. They will keep in the fridge for several weeks but taste better if consumed during the first week.
- Step 3 For the Mexican-inspired tostada. Reheat the refried beans if necessary and spread a thick layer on the tostada. Top with grated cheese and a fried or poached egg. Spoon some of the pico de gallo over the whole thing. Serve immediately.
- Step 4 For the avocado tostada. Scoop the avocado into a small bowl and mash it with a fork. Add a pinch of salt and a squeeze of lime juice and combine. Spred it over the tostada in a thick layer and top with pickled onions and a fried or poached egg. You can add even more onions to the top to punch up the flavor. Serve immediately.