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.

breakfast tostadas with guacamole and hard boil eggs and salsa

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 guacamole every single day for breakfast, lunch, and dinner.

avocados to make guacamole for breakfast tostadas

My kids love avocado toast with a fried egg on top, but to change things up I had leftover tostadas from dinner so we made breakfast tostadas slathered with guacamole and topped with hard boiled eggs and drizzled with chile de arbol salsa.

hard boil eggs to make breakfast tostadas

These breakfast tostadas are great for breakfast or lunch.

Watch this video for tips to make perfect hard-boiled eggs.

Tasty topping options

Craving more Mexican breakfasts?

Please let me know how this recipe turns out for you in the comments below. I love hearing from you.

Breakfast Tostadas

5 (2 ratings)
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.
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Yield: 3 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

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

More topping options:
Calories: 219kcal, Carbohydrates: 22g, Protein: 8g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 164mg, Sodium: 279mg, Potassium: 139mg, Fiber: 2g, Sugar: 1g, Vitamin A: 238IU, Calcium: 50mg, Iron: 1mg
Author: Yvette Marquez
Course: Breakfast, Brunch, Lent
Cuisine: Mexican

Photography by Jenna Sparks