These loaded breakfast tostadas with eggs, bacon, salsa, avocado and beans make the best savory breakfast or brunch option.
![An overhead shot of a few plates of breakfast tostadas with avocado and salsa on top.](https://thehealthyepicurean.com/wp-content/uploads/2016/11/Breakfast-Tostadas-1-scaled.jpg)
How to make loaded breakfast tostadas
Featured Ingredients
For the black beans:
- Black beans: Canned black beans (any bean, for that matter), are loaded with nutrition.
- Simply drain and rinse them to rid of most of the salt.
- Green chilies: Canned green chilies are easy, convenient and add loads of flavor.
- Cumin: A few dashes add immense flavor to black beans.
For the tostadas:
- Bacon: A bit of crumbly bacon adds that classic bacony flavor and saltiness.
- Eggs: A beautifully cooked runny yolk egg is really the cherry on top of these tostadas.
- Tostada shells: Be sure to toast them in a hot oven before building your tostadas.
- Avocados: Slice fresh avocado or mash them into guacamole - either are delicious and nutritious.
- Salsa: Your favorite salsa or pico is perfect. Make it easy and get fresh made salsa from the supermarket.
- Cilantro: Adds herby freshness, but if you don't like it, leave it off.
Step-by-Step Instructions
- Heat oven to a low broil.
- In a medium saucepan, heat black beans, green chilies, water, cumin and a pinch of salt and black pepper to medium heat.
- Bring to a simmer, stirring regularly.
- Use the back of a fork to smash some of the beans.
- Heat large non-stick skillet to medium.
- Add bacon and cook until crispy, about 3-4 minutes on each side.
- Remove and place on a paper towel. Once slightly cooled, crumble.
- Discard most of the bacon fat. Place the skillet back on medium heat.
- Add eggs and season with salt and pepper.
- Allow to cook 2-3 minutes, until white is mostly cooked.
- Place a lid on top and cook an additional 1-2 minutes, until white is completely cooked but yolk is runny. Remove from heat.
- Place tostadas under the broiler and allow to cook 1-2 minutes on each side.
- Spread beans on the tostadas, then top with eggs, crumbled bacon, avocado, salsa and cilantro.
Recipe Substitutions and Alternations
- For the black beans: Try pinto beans instead.
- You can make them from scratch or use canned! they are both super nutritious.
- For the green chilies: Use mild or hot, depending on your spice preference.
- For the bacon: For a shortcut, use precooked bacon.
- You could also try it with cooked breakfast sausage.
- For a vegetarian version, skip the bacon.
- For the eggs: You can cook the eggs any way you like, such as scrambled, fried, over-easy, over-medium, over-hard, sunny side up, etc.
- For the tostada shells: Make these into breakfast tacos instead of tostada shells.
- For the toppings: Use any taco toppings you enjoy, such as guacamole, fajita peppers, salsas, etc.
- For the cilantro: Leave it off if you don't like it.
Nutrition Considerations
- To make these gluten free: This recipe does not contain gluten.
- Be sure all ingredients you choose do not contain gluten.
- To make these dairy free: This recipe does not contain dairy.
- To make these vegetarian: Skip the bacon.
- To make these nut free: This recipe does not contain eggs.
- Be sure all ingredients are nut free.
Breakfast recipes to make ASAP:
- Breakfast Casserole with Bacon
- Dark Chocolate Granola with Coconut
- Walnut Chai Pancakes
- Breakfast Oatmeal Yogurt Cookies
- Apple Pie Overnight Oats
- Banana Peach Smoothie
Loaded Breakfast Tostadas
Crispy tostada shells topped with eggs, bacon, salsa, avocado and beans make the best savory, nourishing breakfast.
- Prep Time: 10-15 mins
- Cook Time: 10-15 mins
- Total Time: 20-30 mins
- Yield: 8 tostadas 1x
- Category: Breakfast
- Method: Stove-Top, Baking
- Cuisine: Mexican
Ingredients
Units
Scale
Black Beans:
- 15-ounce can black beans, drained and rinsed
- 4.5-ounce can diced green chilies
- 2 tablespoons water
- ½ teaspoon ground cumin
- Coarse salt and ground black pepper, to taste
Tostadas:
- 2 slices cooked bacon, crumbled or chopped
- 8 large eggs
- Coarse salt and ground black pepper, to taste
- 8 tostada shells*
- 2 ripe avocados, peeled, cored and sliced
- ½ cup salsa
- ¼ cup fresh cilantro, roughly chopped
Instructions
- Heat oven to a low broil.
- In a medium saucepan, heat black beans, green chilies, water, cumin and a pinch of salt and black pepper to medium heat. Bring to a simmer, stirring regularly. Use the back of a fork to smash some of the beans.
- Heat large non-stick skillet to medium. Add bacon and cook until crispy, about 3-4 minutes on each side. Remove and place on a paper towel. Once slightly cooled, crumble. Discard most of the bacon fat. Place the skillet back on medium heat.
- Add eggs and season with salt and pepper. Allow to cook 2-3 minutes, until white is mostly cooked. Place a lid on top and cook an additional 1-2 minutes, until white is completely cooked but yolk is runny. Remove from heat.
- Place tostadas under the broiler and allow to cook 1-2 minutes on each side.
- Spread beans on the tostadas, then top with eggs, crumbled bacon, avocado, salsa and cilantro.
Notes
Cooking Tip: Choose tostada shells free of hydrogenated oil.
Nutrition
- Serving Size: 1 tostada
- Calories: 251
- Sugar: 2g
- Sodium: 413mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 186mg
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