Breakfast Tostadas
1
Updated Mar 04, 2025, Published Apr 20, 2020
This post may contain affiliate links. Please read our disclosure policy.
Crunchy corn tortillas, slathered with creamy and rich guacamole, topped with slices of hard-boiled egg, and drizzled with salsa makes delicious Breakfast Tostadas with minimal staple ingredients.
These breakfast tostadas are perfect for a weekend brunch or weekday lunch! They’re fresh and filling, but won’t weigh you down. Bonus points – they are vegetarian and gluten free.
I can’t get enough of avocados lately. We have been eating lots of chunky guacamole every single day for breakfast, lunch, and dinner.
My kids love my caprese avocado toast with a fried egg on top, but to change things up I had leftover homemade tostadas from dinner so we made breakfast tostadas slathered with guacamole and topped with hard boiled eggs and drizzled with chile de arbol salsa.
These breakfast tostadas are great for breakfast or lunch.
Watch this video for tips to make perfect hard-boiled eggs.
Tasty topping options
- pico de gallo
- pickled red onion
- pickled jalapeños
- hot sauce
- chopped cilantro
- shredded cheese
Craving more Mexican breakfasts?
- Chile Verde Benny
- Baked Eggs with Chorizo and Potatoes
- Egg and Chorizo Breakfast Burritos
- Breakfast Sopes
- Red Chile Chilaquiles
Please let me know how this recipe turns out for you in the comments below. I love hearing from you.
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Breakfast Tostadas
Ingredients
- 6 flat tostada shells, packaged or 6 corn tortillas
- Vegetable oil for frying
- Guacamole
- 3 eggs, hard boiled, peeled, and sliced
- chile de arbol salsa or salsa of your choice
Instructions
- In a heavy skillet heat one-quarter inch oil. Fry tortillas, one at a time, in hot oil for 20 to 40 seconds on each side or until crisp and golden. Drain on paper towels. Store bought tostadas can also be used.
- Top one tostada with guacamole. Place hard-boiled egg slices and drizzle with your favorite homemade salsa to taste.
- Garnish each with toppings of your choice.
Notes
- pico de gallo
- pickled red onion
- pickled jalapeños
- hot sauce
- chopped cilantro
- shredded cheese
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
I cannot wait to try this recipe. Thank you so much, I really appreciate it.