Baked Breakfast Tostadas

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. 

The good news is 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). 

Recipe ingredients arranged on a table with labels.

Ingredient Notes

Tortillas: We really like the Corn and Wheat Tortillas from Trader Joe’s – they combine the best of a corn and flour tortilla in each yummy bite. The tostada edges end up wonderfully crunchy while the centers are a bit softer. If you prefer a more traditional tostada texture, use 100% corn tortillas.

Beans: Black beans are our go-to but pinto beans or seasoned refried beans are equally delicious in this recipe.

Step-By-Step Directions 

1. Preheat the oven to 375°F. If using a toaster oven select the “BAKE” setting and use the bottom rack placement.

Oiled tortillas slightly overlapping on a quarter sheet pan.

2. Lightly spray each side of the tortillas with oil and place on a quarter sheet pan. You don’t want the tortillas piled on top of each other but it’s okay if they are touching. The tortillas will shrink a little as they bake.

Bake until slightly crisped, about 4 to 5 minutes. If you’re using the corn + flour tortillas, you may have a few large bubbles appear, just poke them with a fork and they’ll deflate. 

For crispier tostada shells see the notes section in the recipe card below.

Overhead view of crisped tortillas on a sheet pan.

3. Carefully remove the hot baking pan but leave the oven (or toaster oven) on.

4. Arrange the beans and cheese in a circle around the inside edge of each tortilla. It should look like the tortillas have bean and cheese wreaths.

Tortillas on a pan with bean and cheese wreaths.

5. Crack one egg into a small bowl or coffee cup and gently pour it into the center of a tortilla. The egg should stay contained within the bean and cheese “dams” but if a little leaks out onto the pan it’s okay. Repeat with the remaining egg and tortilla.

Hand pouring bowl of egg in center of tortilla on a pan.

6. Carefully return the pan to the oven and bake until the egg whites are fully set and the yolks are cooked as desired, about 10 to 12 minutes for softer yolks and 13 to 15 minutes for hard-cooked yolks. 

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

Overhead view of crispy tostadas with baked eggs and black beans.

7. Using a spatula, transfer the tostadas to plates. Sprinkle with salt and pepper, pile on the toppings, and devour!

Egg tostada sliced with yolk running onto the plate.

Breakfast Tostada Toppings

Some days we just add a few shakes of hot sauce and get to eating. But these tostadas are a great opportunity to clean out the fridge and use up leftover veggies and condiments.

You can use just about anything, so have some fun and get creative! Here are a few topping ideas:

  • Avocado or guacamole
  • Diced tomatoes
  • That almost-empty jar of salsa verde
  • Radishes 
  • Pickled jalapeños
  • Baby spinach or shredded lettuce
  • Black olives
  • Cilantro
  • Or any leftover roasted vegetables (like these yummy sweet potato rounds
Two white plates with egg tostadas with a glass of orange juice and pot of salsa on a table.

More Toaster Oven Eggs Recipes 

Closeup of breakfast tostada topped with jalapeño slices and avocado.

Baked Breakfast Tostadas

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

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

Ingredients

  • 2 Corn and Whole Wheat Blend Tortillas (see note)
  • Oil Spray
  • 6 tablespoons Shredded Cheese (Jack and Cheddar are a good combo)
  • 6 tablespoons Cooked Black Beans, rinsed and dried if using canned
  • 2 Large Eggs
  • Salt and Pepper, to taste

Optional Toppings For Serving:

  • Hot Sauce, Salsa, or Pico de Gallo, Pickled Jalapeño Slices, Green Onions, Diced Tomatoes, Avocado, Cilantro, Sliced Radishes, Baby Spinach

Instructions

  1. Preheat the oven to 375°F. If using a toaster oven select the “BAKE” setting and use the bottom rack placement.
  2. Lightly brush or spray both sides of each tortilla with oil. Place tortillas on a small sheet pan, and bake for 4 to 5 minutes to crisp slightly. For crispier tostada shells see the notes section below.
  3. Remove the baking pan but leave the oven (or toaster oven) on.
  4. Arrange the beans and cheese 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 until the egg whites are fully set and the yolks are cooked as desired, about 11 to 12 minutes for softer yolks and 13 to 15 minutes for hard-cooked yolks.
  7. Using a spatula, transfer the tostadas to plates. Sprinkle with salt and pepper, pile on the toppings, and dig in!

Notes

Tortillas: Regular corn tortillas can also be used.

For super-crispy tostadas: Use 100% corn tortillas and lightly coat each side with oil. Bake at 375°F for 8 to 10 minutes or until crisp, flipping halfway through the cooking time. Cool slightly, then proceed with the recipe.

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

8 Comments

  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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