Breakfast Tostadas
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recipe
Prep time
10
m
Total time
25
m
Yields
4
Servings
These Breakfast Tostadas start with a crispy tostada spread with refried pinto beans and topped with a fluffy egg omelette, colorful bell peppers, bacon, and melted mozzarella cheese. Pickled jalapeños and chipotle salsa add the finishing touch for a delicious breakfast or brunch with lots of flavor and crunch. For more morning meal ideas, explore our breakfast recipes.
Ingredients
4
4 La Campera Tostadas
4
4 large eggs
2
Tbsp.
2 tablespoons of milk
1/4
Tsp.
1/4 teaspoon of salt
1/8
Tsp.
1/8 teaspoon of black pepper
3/4
Cup
3/4 cup of red, yellow and orange bell peppers, diced
1/2
Cup
1/2 cup of cooked bacon, crumbled or chopped
3/4
Cup
3/4 cup of mozzarella cheese, shredded
1
Cup
1 cup of refried pinto beans, warmed
Pickled jalapeño slices, for topping
Chipotle salsa, for serving
1
Tsp.
1 teaspoon of butter or oil, for cooking
La Campera Corn Tostadas
Directions
Step
1
Dice the bell peppers and prepare the cooked bacon. Warm the refried pinto beans over low heat or in the microwave until heated through.
Step
2
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Stir in the diced red, orange, and yellow bell peppers.
Step
3
Heat a small skillet over medium-low heat and lightly coat with butter or oil. Pour in enough egg mixture to make a small, thin omelette slightly smaller than the tostada. Sprinkle with bacon and mozzarella cheese. Cook until the eggs are set and the cheese has melted. Repeat with the remaining egg mixture.
Step
4
Spread approximately ¼ cup of warm refried pinto beans evenly over each La Campera Tostada.
Step
5
Place one cooked omelette over the refried beans on each tostada.
Step
6
Top with pickled jalapeño slices and drizzle with chipotle salsa. Serve immediately.
