Breakfast Tostada Stacks
Ready in ten minutes, this easy recipe made with refried beans, melted cheese, and soft fried eggs layered on top of crisp tortillas is perfect for breakfast, brunch, or brinner.
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 3 servings (two tortillas plus one egg)
- 6 crispy tostada shells
- 16 oz. can of refried beans
- 1 cup shredded Colby Jack or pepper Jack cheese
- 1 Tablespoon butter, divided
- 3 eggs
- Salt and pepper
- 2 Tablespoons water, divided
- 1 green onion, thinly sliced
- 1 Taplespoon fresh cilantro, minced
- 2 Tablespoons Cotija cheese, crumbled (or use feta or queso fresco)
Preheat the oven to 350°F.
Place the tostada shells on a large baking sheet. Stir the beans until smooth and then divide onto each of the tostada shells. Spread the beans across the shells with a spatula.
Sprinkle the shredded cheese over each tostada. Bake until the cheese melts, about 5-8 minutes.
While the tostadas are baking, melt 1/2 Tablespoon of butter in a large nonstick skillet over medium-low heat. When the butter begins to foam, tilt the pan to coat the bottom with butter.
Add 2 eggs to the skillet. When the edges of the eggs turn white, season them lightly with salt and pepper. Add 1 Tablespoon of water to the pan and cover it with a lid. Remove the eggs from the heat when they are still soft and runny. Slide the cooked eggs onto a plate and tent them with foil.
Drain any liquid from the pan and ass 1/2 Tablespoon of butter to the hot skillet. Repeat the steps with the remaining egg.
When the cheese on the tostadas has melted, place 3 of them on plates and stack another tostada on top. Place an egg on top of each stack and sprinkle with onion, cilantro, and Cotija cheese, if desired.
Calories: 411kcal | Carbohydrates: 19g | Protein: 24g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 225mg | Sodium: 1371mg | Potassium: 116mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1025IU | Vitamin C: 0.7mg | Calcium: 432mg | Iron: 2.5mg