Easy Baked Egg Tostadas (30 Minutes!)

Baked Egg Tostadas are a quick and easy vegetarian breakfast for two.  Load them up with your favorite fresh toppings like spinach, tomatoes, and salsa for a filling start to the day!

White plate with a baked tostada on a wooden table with glass of orange juice.

Some mornings you wake up craving a SATISFYING breakfast.

A hearty and warm meal that will actually keep you full until lunchtime finally rolls around. 

But let’s be real, weekday mornings are hectic. There’s rarely enough time to get dressed and fed before work. Let alone make a healthy breakfast. 

You don’t have to settle for a bowl of cold cereal, friend, this quick and easy Baked Egg Tostadas recipe is here for you (and your hungry belly). 

~ Keep scrolling for toaster oven tostada tips after the recipe ~

Two breakfast tostadas on a table with a bowl of salsa and glass of orange juice.

Baked Egg Tostadas

Yield: 2 Tostadas
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Load these breakfast tostadas up with your favorite Tex-Mex toppings for a filling start to the day!


  • 2 Corn and Whole Wheat Blend Tortillas
  • Cooking Spray
  • 6 tablespoons Shredded Mozzarella Cheese
  • 1/4 cup Low-Sodium Black Beans, Rinsed
  • 2 Eggs
  • Salt and Pepper, to taste

Optional Toppings:

  • Baby Spinach
  • Diced Jalapeño Peppers
  • Green Onions
  • Chopped Mango
  • Grape Tomatoes
  • Diced Avocado
  • Fresh Cilantro
  • Radishes
  • Salsa


  1. Preheat your oven or toaster oven to 375°F. Use the BAKE setting for the toaster oven.
  2. Lightly brush or spray both sides of each tortilla with oil. Place tortillas on a toaster oven sheet pan and bake for 4 minutes to crisp slightly.
  3. Remove baking pan but leave the oven on.
  4. Divide the black beans and cheese evenly and arrange in a circle around the inside edge of each tortilla. It should look like the tortillas have bean and cheese wreaths.
  5. Crack one egg into a ramekin or coffee cup and gently pour it into the center of a tortilla. The bean and cheese mixture should contain the egg but it's okay if a little leaks. Repeat with the remaining egg and tortilla.
  6. Carefully return the baking sheet to the oven and bake for 12 to 15 minutes until the egg whites are fully set and the yolks are cooked as desired.
  7. Transfer tostadas to plates, sprinkle with salt and pepper, pile on the toppings and enjoy!


As all ovens cook differently, you'll want to check on your eggs early the first few times you cook them.

Nutrition Information:
Yield: 2 Serving Size: 1 Tostada (without toppings)
Amount Per Serving: Calories: 236Total Fat: 10.8gSaturated Fat: 5gCholesterol: 205mgSodium: 299mgCarbohydrates: 19.6gFiber: 4.9gSugar: 0.7gProtein: 15.2g

Tostada Ingredients

Two white plates with egg tostadas with a glass of orange juice and pot of salsa on a table.

Tortillas: Regular corn tortillas work great but recently, we’ve been loving the Corn and Wheat Tortillas from Trader Joe’s.

You get the best of a corn and flour tortilla in each yummy bite. The tostada edges are crunchy like tortilla chips while the center is softer and chewy like a quesadilla.

Beans and Cheese: These create a “dam” to contain the eggs while they bake. You can use any combo of beans and cheese or use avocado slices to make your dam instead. 

Eggs: I like to crack each egg into a small ramekin or coffee cup and then slowly pour it into the center of the tortilla. Don’t panic if a little egg escapes onto the cookie sheet.

Since ovens vary and cook differently, you’ll want to check on your eggs early the first time you cook them.

Below are a few timing suggestions:

  • For a runny yolk with the whites cooked through bake about 11 to 12 minutes.
  • Bake for 14 to 15 minutes for hard-cooked yolks and whites.

Egg tostada sliced with yolk running onto the plate.


This is a great opportunity to clean out the fridge and use up any random veggies and condiments. 

  • A handful of baby spinach
  • Those few lonely grape tomatoes
  • Half an avocado 
  • Black olive slices 
  • That almost-empty jar of salsa 
  • Any leftover Jalapeño Roasted Cauliflower or other roasted vegetables

The options are endless! 

P.S. I have some super exciting news to share…I’m going to be contributing to the awesome Food Fanatic website!

It’s home to recipes from the most creative food writers and recipe creators online.  To say I’m humbled by the opportunity to be included in this group is a serious understatement but I can’t think of another word.

What’s so cool about Food Fanatic is how each blogger shares unique recipes in an area they are the most passionate/excited/fanatical about.  I’ll be contributing recipes for toaster oven cooking, starting with this tasty Baked Egg Tostadas recipe!


  1. I also tend to get those needs for big breakfast on busy weekday mornings when I’m slammed with deadlines and don’t have time to cook a feast. These are the perfect solution and I love the flavors! Bet I could make a whole sheet pan full for my family too 🙂 And a BIG congrats on being a Food Fanatic contributor – that’s so great!

    1. Thank you SO MUCH Kathryn! You could totally make a full pan for your family – don’t tell our toaster oven but I did cheat on it at my mom’s house 🙂 We made a big batch in her full-sized oven for breakfast during our last family get-together. I was able to fit 4 tostadas on each cookie sheet. I bet the kids would love helping to make the bean and cheese dams too 🙂

  2. We had the tostadas for dinner with kidney beans instead of black ones, I knew I wouldn’t find any. And I forgot the oil. Absolutely delicious! My husband said I could make them again anytime.

    1. Yay I’m so glad you enjoyed them!!! And husband approved too 🙂 how exciting! Glad to hear the kidney beans worked out alright – I looove kidney beans so I’m totally stealing your recipe for our next batch, I’m going to try leaving the oil off too 🙂

  3. They look amazing, I could actually eat them for lunch today. See if I can get canned black beans, they’re not so easy to come by around here (cooking my own would take too loooong).

    1. Wow I totally take for granted our easy access to canned black beans! Yeah, homemade does take too long 🙂 every once and awhile I will spend the day making a big pot with sauteed onions, garlic and jalapeños. I bet you have some amazing bean recipes Adina!

  4. Yay thanks so much Grace! Full disclosure: I do usually load these guys up with so many toppings you can’t see the eggs, or beans and sometimes not even the cheese 🙂 they aren’t very pretty then but they do taste yummy.

  5. where to begin with these?!? i love each and every ingredient, they’re plated BEAUTIFULLY, and it’s not a difficult thing to make, for any meal! i love this whole idea!

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