Loaded Breakfast Tostadas

A close up overhead shot of a plate with a breakfast tostada on it.

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Crispy tostada shells topped with eggs, bacon, salsa, avocado and beans make the best savory, nourishing breakfast.


Units Scale

Black Beans:

  • 15-ounce can black beans, drained and rinsed
  • 4.5-ounce can diced green chilies
  • 2 tablespoons water
  • 1/2 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
  • 1/2 cup salsa
  • 1/4 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.
  4. 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.
  5. Place tostadas under the broiler and allow to cook 1-2 minutes on each side.
  6. Spread beans on the tostadas, then top with eggs, crumbled bacon, avocado, salsa and cilantro.


Cooking Tip: Choose tostada shells free of hydrogenated oil.