Simple Breakfast Tostadas

Did you anticipate this one? This dish combines my recipes for pico de gallo, refried beans, and fried eggs (or scrambled, as you prefer) on top of a corn tortilla that has been baked until it is crisp. Must I say more?

I’ll continue now. I adore Mexican food and all of its endless variations on traditional dishes. What a fun weekend breakfast option these vegetarian breakfast tostadas are! Although each part is relatively easy to make, they appear impressive.

In fact, these are simple to prepare on a typical weekday if you have leftover refried beans and pico de gallo. When you stack them, breakfast (or dinner!) is ready.

This dish was inspired by a Tavern restaurant in the area. I had been looking for a new bike at a shop right around the corner. By that time, my patient boyfriend and I had looked at every bike available locally and online, and we were both getting hungry.

We went to the Tavern next door and ordered their “breakfast nachos,” which didn’t look at all like what I had anticipated. These tiny tostadas were made from crisp, flat, mini corn tortillas stacked like you see here. They were perfect, and I knew I had to make them again.

Also read: Whole Wheat Banana Pancakes

Following that, I made a decision regarding the bike and purchased it. Thank you, tostadas for breakfast. I hope these filling egg tostadas will give you the energy you need to have a productive day.

Please share your experience with this recipe in the comments section. I enjoy speaking with you.

Want some more breakfasts from Mexico? Check out my simple breakfast quesadillas, Austin-style migas, chilaquiles verdes, and vegetarian breakfast burritos. Enjoy!


  • 8 corn tortillas (100 percent corn is required or they won’t become crispy)
  • Extra virgin olive oil, 1 tablespoon
  • 2 cups of warmed refried beans
  • grated sharp cheddar cheese, half a cup
  • 8 fried or scrambled eggs (your preference)
  • Pico de gallo, two cups
  • Avocado, Cotijah or feta cheese crumbles, your favorite hot sauce or salsa, and other garnishes are optional.


  1. To make the tortillas that are crispy: Place two racks near the center of the oven and preheat to 400 degrees Fahrenheit. If you’d like, line two sizable rimmed baking sheets with parchment paper for simple cleanup.
  2. Brush a thin layer of oil on each tortilla’s two sides and place them on the baking sheets. Place 4 tortillas across each pan in a single layer. Each tortilla should be golden and slightly crisp after baking for 10 to 12 minutes, turning halfway through. Place aside.
  3. Prepare the remaining components while you wait (refried beans, pico de gallo, and eggs, cooked to your liking).
  4. Warm refried beans should be spread over each tostada before assembly. Using a slotted spoon or serving fork, top the eggs with pico de gallo before adding cheese and cooked eggs. Add any additional garnishes, if desired, and serve right away.
  5. Since the tortillas will lose their crispness over time, tostadas are best when eaten right away. The leftovers, though, are still tasty to me! They’ll last in the fridge for about 3 days. Refried beans and/or pico de gallo leftovers are great for quesadillas, burritos, and as a dip for tortilla chips.


MAKE IT QUICK: If you’re in a hurry, warmed store-bought refried beans will do. You could also replace the pico de gallo with store-bought salsa, gently warmed.
PREPARE IN ADVANCE: You can make the beans and pico de gallo in advance. Gently reheat the beans and let the pico de gallo come to room temperature while you’re working on the tortillas and eggs.
MAKE IT GLUTEN FREE: Use certified gluten-free corn tortillas.
MAKE IT VEGAN/EGG FREE: These tostadas are still quite filling without the eggs.