Easy & Healthy Breakfast Tostadas

Posted September 10, 2014 in breakfast, healthy eating, healthy living, food, tostadas, weekend, Mexican food

I love taking a little extra time to prepare breakfast on the weekends. I just love sipping coffee, while I create something that's more special than weekday morning meals. I usually make sweet breakfasts because….well, I have a major sweet tooth!

Remember my Coconut Crusted Peanut Butter and Banana Stuffed French Toast

That weekend breakfast was a bit more decadent than usual - I usually go for whole wheat pancakes or waffles with a fruit sauce or compote. 

Although the BF likes my sweet breakfast creations, he prefers savory breakfasts. So I try to mix it up and make omelets or frittatas.

I mixed things up last weekend and made a healthy breakfast version of Mexican tostadas!

Traditional Mexican tostadas are usually made by frying the corn tortillas to make them crispy. I simply baked them to make them a bit healthier. Make sure you bake them until they are crispy! I wasn't patient enough and mine weren't as crispy as I would have liked. You could also pour a bit of olive oil in a medium hot pan and crisp up the corn tortillas that way. Whatever works for you!

This breakfast version is also full of nutrient-rich veggies and black beans. You can top these with whatever you would like.

Healthy Breakfast Tostadas

Makes 4 tostadas

1/2 onion, chopped

1/2 green pepper, chopped

1/2 red pepper, chopped

1/2 jalapeno, seeded and diced

5 eggs

1 tsp. chili powder

1/4 tsp. cumin

salt and pepper, to taste

4 corn tortillas

1/2 cup cheddar cheese

salt and pepper to taste

sour cream or plain Greek yogurt

1/4 avocado

hot sauce or other desired toppings

Add olive oil to a pan over medium heat. Add onion, cook for 2-3 minutes. Add peppers and jalapeno to pan. Season with chili powder, cumin and salt and pepper. Cook until vegetables are tender.

Place eggs in a bowl and whisk. Add a few shakes of chili powder, black pepper and cumin, if desired. Place in a pan over medium heat, stirring until eggs are cooked through and scrambled.

Preheat oven to 325 degrees. Place corn tortillas on a baking sheet. Brush with olive oil and bake until tortillas are crispy.

When tortillas are crispy, remove from oven. Place a few spoonfuls of scrambled eggs on each tortilla. Top with vegetable mixture, then top with cheese. Place tostadas back in the oven until cheese is melted.

Top with avocado and sour cream and other desired toppings.


comments powered by Disqus