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!
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).
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.
1. Preheat the oven to 375°F. If using a toaster oven select the “BAKE” setting and use the bottom rack placement.
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.
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.
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.
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.
7. Using a spatula, transfer the tostadas to plates. Sprinkle with salt and pepper, pile on the toppings, and devour!
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
- Pickled jalapeños
- Baby spinach or shredded lettuce
- Black olives
- Or any leftover roasted vegetables (like these yummy sweet potato rounds)
More Toaster Oven Eggs Recipes
- Toaster Oven Egg Bake
- Muffin Tin Frittatas
- Baked Eggs and Green Beans
- Toaster Oven Breakfast Sandwich
- Toaster Oven Frittata for Two
- 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
- Preheat the oven to 375°F. If using a toaster oven select the “BAKE” setting and use the bottom rack placement.
- 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.
- Remove the baking pan but leave the oven (or toaster oven) on.
- 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.
- 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.
- 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.
- Using a spatula, transfer the tostadas to plates. Sprinkle with salt and pepper, pile on the toppings, and dig in!
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