Breakfast Tostadas with Eggs Avocado are my weekend morning salvation—crispy tortillas topped with creamy avocado, perfectly runny eggs, and all the zesty toppings your heart desires. I discovered this recipe during a particularly chaotic Sunday when my sister dropped by unexpectedly with her hungry toddlers. The way their little faces lit up as they customized their toppings made this an instant family tradition. These tostadas strike that perfect balance between nutritious and indulgent, giving you a restaurant-worthy breakfast that comes together in minutes. If you love Mexican-inspired breakfasts as much as I do, you’ll want to add this to your regular rotation alongside my Crispy Southwest Egg Rolls.
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Breakfast Tostadas with Eggs & Avocado
- Total Time: 25 minutes
- Yield: 4 tostadas
- Diet: Vegetarian
Description
These breakfast tostadas are crispy, creamy, and packed with flavor. Toasted tortillas are topped with refried beans, runny eggs, creamy avocado, and zesty toppings. It’s a vibrant, satisfying way to start your day—quick enough for weekdays and fancy enough for brunch!
Ingredients
🟡 Ingredients:
4 small corn tortillas
1 tbsp olive oil
4 large eggs
1 cup refried beans (homemade or canned)
1 ripe avocado, sliced
1/4 cup crumbled queso fresco or feta
2 tbsp chopped fresh cilantro
1/4 cup diced red onion or pickled onion
Hot sauce or salsa (optional)
Salt & pepper to taste
Instructions
1. Preheat oven to 400°F (204°C). Brush tortillas lightly with olive oil and place on baking sheet.
2. Bake for 8–10 minutes, flipping halfway, until golden and crispy.
3. Meanwhile, heat refried beans in a small pot until warm.
4. In a skillet, cook eggs to your liking—fried sunny-side up or over-easy works best.
5. Spread a layer of warm refried beans over each crisped tortilla.
6. Top each with a cooked egg.
7. Add avocado slices, crumbled cheese, onion, and cilantro.
8. Season with salt and pepper. Drizzle with hot sauce or salsa if desired.
9. Serve immediately while tostadas are crisp.
Notes
Use flour tortillas for a softer base.
Add cooked chorizo, bacon, or black beans for extra protein.
Great for customizing—let everyone build their own at brunch!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Baking, Stovetop
- Cuisine: Mexican-Inspired
Why You’ll Love This Breakfast Tostadas with Eggs Avocado
A Flavor Explosion in Every Bite
There’s something magical about the textural contrast in these tostadas—the satisfying crunch of the toasted tortilla against the buttery softness of ripe avocado. The runny egg yolk creates a natural sauce that brings everything together in the most delicious way. I love adding a sprinkle of cotija cheese that melts slightly from the warmth of the eggs, while fresh cilantro and a squeeze of lime brighten each bite. The beauty is in the simplicity—quality ingredients allowed to shine without fuss or complicated techniques.
Customizable for Everyone at Your Table
One of the greatest joys of making these breakfast tostadas is watching everyone create their perfect plate. My husband loads up on spicy jalapeños and hot sauce, while I prefer extra avocado and a dollop of Greek yogurt. You can set up a little toppings bar with diced tomatoes, sliced radishes, pickled red onions, or even leftover roasted veggies from dinner. This adaptability makes it perfect for feeding a crowd with different preferences or dietary needs—simply adjust the components to suit everyone’s taste.
Essential Tips & Tricks
Perfecting Your Tostada Base
The foundation of an exceptional breakfast tostada is a perfectly crisp tortilla. While store-bought tostada shells work in a pinch, I prefer making my own by lightly brushing corn tortillas with olive oil and baking at 400°F for 5-7 minutes until golden and crisp. Watch them carefully—they go from perfectly toasted to burnt in seconds! For extra flavor, sprinkle with a pinch of salt or chili powder before baking. The homemade version tastes fresher and holds up better under toppings without shattering into a million pieces with the first bite.
Mastering the Perfect Egg
The crowning glory of these breakfast tostadas is undoubtedly the egg, and getting it just right makes all the difference. I prefer sunny-side up with set whites and runny yolks, but feel free to prepare them however you like. For sunny-side up eggs, use medium heat and cover the pan briefly to help the whites set without overcooking the yolks. If you’re making tostadas for a crowd, try baking eggs in a muffin tin for an easy hands-off approach that allows you to prepare multiple servings simultaneously.
Serving Ideas & Creative Variations
Elevating with Seasonal Ingredients
Transform your breakfast tostadas throughout the year by incorporating seasonal produce. In summer, I love adding grilled corn kernels, diced heirloom tomatoes, and fresh basil instead of cilantro. Fall brings opportunities for roasted sweet potato cubes and crispy bacon bits. Winter calls for hearty additions like sautéed mushrooms with thyme. The versatility of this dish means you’ll never get bored, and you can make the most of whatever looks fresh at the farmers’ market. Try incorporating roasted vegetables for an extra dimension of flavor.
Global Fusion Inspirations
Take your breakfast tostadas on a world tour by playing with different cultural influences. Mediterranean-style with feta, olives, and za’atar. Asian-inspired with sliced avocado, sriracha, sesame seeds, and a drizzle of soy sauce. Indian-spiced with cumin-scented black beans, yogurt, and cilantro chutney. The corn tortilla base is surprisingly versatile and pairs beautifully with flavors from around the globe. I recently made a Greek version with tzatziki, cucumber, and dill that was absolutely divine—proving that this breakfast format knows no boundaries.
Storage & Troubleshooting Guide
Prepping Components Ahead of Time
While assembled tostadas are best enjoyed immediately, you can prep most components in advance for lightning-fast assembly. Pre-crisp your tortillas and store in an airtight container for up to 3 days. Prepare toppings like diced tomatoes, sliced radishes, and crumbled cheese and keep them in separate containers in the fridge. Even avocado can be prepped ahead—mash with a bit of lime juice to prevent browning, then cover with plastic wrap pressed directly onto the surface and refrigerate overnight.
Rescuing Common Tostada Troubles
Even experienced cooks encounter challenges! If your tortillas emerge from the oven too chewy rather than crisp, they likely need a few more minutes of baking time. For soggy tostadas, try creating a barrier between wet toppings and the tortilla—a thin layer of refried beans or melted cheese works wonders. If your avocados aren’t quite ripe, mash them with a bit of Greek yogurt or sour cream to improve the texture. And remember that a generous squeeze of lime or hot sauce can often rescue and brighten up flavors that seem a bit flat.
Frequently Asked Questions
Can I make Breakfast Tostadas with Eggs Avocado ahead of time?
It’s best to prepare components separately and assemble just before eating. Crisp tortillas in advance, store properly, and have toppings ready to go for quick morning assembly.
What’s the best way to keep avocados from browning?
Mash avocados with a generous squeeze of lime juice, then place plastic wrap directly on the surface before refrigerating. This creates an air barrier that significantly slows oxidation.
Can I use flour tortillas instead of corn?
Absolutely! Flour tortillas crisp differently but work well. They create a lighter, flakier base that some people prefer, especially if you’re not strictly following traditional tostada methods.
Are breakfast tostadas gluten-free?
Yes, if you use corn tortillas and verify all other ingredients are gluten-free. Always check labels on pre-packaged items like seasonings or hot sauces for hidden gluten.
What protein options work besides eggs?
Try black beans, chorizo, leftover grilled chicken, or crumbled tempeh for egg-free alternatives. Each brings different flavors while maintaining the hearty satisfaction of the original.
Final Thoughts
These Breakfast Tostadas with Eggs Avocado have become my go-to for everything from lazy weekend mornings to impressive brunch gatherings. There’s something deeply satisfying about the combination of textures and flavors—crispy, creamy, savory, and fresh—that makes this simple dish extraordinary. The beauty lies in its adaptability and the way it welcomes both tradition and innovation. I’d love to see your creative versions on Pinterest! Whatever toppings you choose, these tostadas promise to transform your morning routine with minimal effort and maximum delight.