Loaded Breakfast Tostadas

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Tostada shells topped with eggs, bacon, salsa, avocado and beans make the best savory Mexican-inspired breakfast option.



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


  • 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


  1. Heat oven to a low broil.
  2. 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.
  3. 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.
  4. Place tostadas under the broiler and allow to cook 1-2 minutes on each side.
  5. Spread beans on the tostadas, then top with eggs, crumbled bacon, avocado, salsa and cilantro.


Cooking Tip: Choose tostada shells free of hydrogenated oil.


Keywords: easy, simple, huevos rancheros, homemade, made from scratch, best, healthy