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Breakfast Tostadas

4

15 min

Breakfast Tostadas

Breakfast Tostadas Photo 1

Time

15 min

Serving

4 persons

Calories

439

Rating

4.00★ (1)

Author: Victoria Buriak
A hearty, stick-to-your-ribs bean, hash browns, and egg breakfast tostada that is simple to prepare. Top with additional salsa if desired.

Ingredients

  • tostada shells: 4 piece
  • black beans: 1 can (15.25 ounce can, drained)
  • prepared salsa: 0.25 cup
  • prepared guacamole: 0.5 cup
  • vegetable oil: 2 Tbsp
  • frozen hash brown patties: 4 piece
  • eggs: 4 piece
  • cheddar cheese: 0.5 cup (shredded)
  • salt and ground black pepper: (to taste)

Metric Conversion

Stages of cooking

Breakfast Tostadas Photo 21
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Breakfast Tostadas Photo 6 5
  1. Divide tostada shells between 4 plates.
    Breakfast Tostadas Photo 2
  2. Place beans in a bowl. Add salsa and stir to combine. Divide mixture between the tostada shells. Place a dollop of guacamole on top of each bean mixture.
    Breakfast Tostadas Photo 3
  3. Heat oil in a large skillet over medium-high heat. Place frozen hash brown patties in the skillet and cook 3 minutes. Flip and cook 3 minutes more. Transfer patties to a paper towel-lined plate.
    Breakfast Tostadas Photo 4
  4. In the same skillet, crack eggs and cook for 2 minutes. Flip and cook 2 minutes more, or until desired doneness.
    Breakfast Tostadas Photo 5
  5. Place a hash brown patty on top of each tostada, pressing down in the guacamole so it sticks. Top each patty with shredded cheese and a fried egg. Season with salt and pepper. Breakfast Tostadas.
    Breakfast Tostadas Photo 6

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