The great thing about breakfast tostadas is that you can’t mess them up! If the crisped tortilla accidentally breaks, pivot, and make breakfast nachos instead! This recipe is for four tostadas, so it’s one egg per tortilla. Depending on how many mouths you’re feeding, you can easily just adjust the number of eggs and tortillas (all other ingredients stay the same up to six tostadas).
PRO TIP: Cook the whole package of bacon, and keep the extra (if there is any!) in the refrigerator to use during the week.
INGREDIENTS
4 eggs
4 pieces no sugar added bacon, cooked (I use @applegate)
4 grain-free tortillas (I use @sietefoods)
1 can organic refried black beans (I use @amyskitchen)
1/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp cumin
1/4 garlic powder
1/4 onion powder
1/4 tsp dried oregano
Optional Toppings: green onion, avocado, pico de gallo, cilantro, shredded cheese, dairy-free Greek yogurt (I use @kitehillfoods), salsa (I use @latejulyorganic or @yellowbirdsauce organic habanero)
HOW TO MAKE
-Cook bacon and set aside.
-Crisp tortillas in a dry skillet on medium-high heat. If pan is heated, it should only take a few minutes on each side (I use tongs to turn them). If using the @sietefoods cassava tortillas, they’ll get brown spots just like flour tortillas. Note: I turn them a few times because I get impatient.
-While tortillas are crisping, cook eggs however you prefer them (scrambled, sunny side up, hard fried, etc).
-Heat beans in a sauce pan over medium-low heat. Add in all spices once heated (only a few minutes), stir, and let heat for 2 more minutes.
-On a flat surface, spread beans on crisped tortillas. Be gentle, or you’ll break the tortillas and end up with breakfast nachos (which would be just as delicious)!
-Place the egg on top of the beans, and then the bacon. I like to crumble it up, but to each their own here!
-Add your choice of toppings, and eat immediately so the tortilla doesn’t get soggy.