Egg Breakfast Tostada

Egg Breakfast Tostada | www.vegetariant.com

It’s no secret that there are a few things that we really enjoy around here…breakfast, vegetables, and using leftovers. This Egg Breakfast Tostada features all three of these things and more! The leftover of choice was our Breakfast Potatoes. Using pre-made potatoes makes this dish a cinch since potatoes are the most painstaking part. One thing I love about this dish, other than all the great flavors is that by setting this up as a tostada instead of tacos, you can pile on a lot more stuff on top! This is a double win…getting more eggs and veggies is always a win and saving calories by only using one small tortilla instead of two (like you might do with tacos) makes it a double win! Pile on, dudes!!

Sorry, that was totally a “Finding Nemo” turtle moment. If you don’t know what I’m referring to, please check out Disney Pixar’s Finding Nemo right away. It’s a great flick! I haven’t seen “Finding Dory” yet, but I digress. And no, the point of this post was not to promote Disney Pixar movies, but I’m definitely a fan. 

Alright, let’s get back to (cue announcer’s voice) Vegetariant’s Egg Breakfast Tostada!! And the crowd goes wild with screams and cheers. Ahem! Seriously, let’s get back to it. Well what can I say? This is a good, hearty breakfast that will fill you up and not overload you on calories. And you build it up just like a traditional tostada, except you use eggs instead of beans. Feel free to pile on whatever you like. Here’s what we did. 

Egg Breakfast Tostada

A good, hearty breakfast that's packed with flavor.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Vegetariant

Ingredients

  • 2 Tortillas small/taco size
  • 3 Eggs beaten
  • 3 Tbs milk
  • 1/2 tsp Garlic Salt
  • 1/2 tsp Black Pepper
  • 1 cup Leftover potatoes see recipe
  • Cheese shredded
  • 1/2 Tomato chopped
  • 1/4 - 1/2 Avocado sliced
  • Sour Cream garnish
  • Fresh cilantro garnish

Instructions

  1. Warm tortillas in a cast iron skillet at nearly a medium high heat (watch for burning). Flip about every 45 seconds until warmed to your liking. Plate and cover with a towel. Set aside.
  2. Put eggs, milk, garlic salt, and black pepper in a bowl and beat until thoroughly whipped.
  3. Pour egg mixture into a pan that's preheated to medium heat. Once the eggs start cooking, gently fold them over themselves to cook throughout. Try not to over fold or mash them up. Folding keeps them fluffy. Cook until desired doneness.
  4. While cooking the eggs, heat leftover potatoes in the microwave for 1-3 minutes, depending on how powerful your microwave is.
  5. When eggs and potatoes are ready, plate your tortillas and add the potatoes, eggs, cheese, tomato, and avocado.
  6. Garnish with sour cream and fresh cilantro, to your liking and serve.

Recipe Notes

Meat Option: This dish is easy to add meat to, if desired. Cook up some bacon, sausage, ham, turkey, or taco filling and add as desired.

How would you make an Egg Breakfast Tostada? Snap a pic of your creation and share on social with #vegetariant.

Enjoy!

Breakfast & Brunch
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