By Sue Lau | Palatable Pastime
Breakfast Tostado is my recipe of the day for the blogging event Brunch Week. Your favorite bloggers have been posting together each year the best in foodtastic breakfast recipes. We’ll be posting all week long, so stay tuned.
Having a tostado for breakfast is one of my favorites. I prefer it over the usual breakfast burrito. Maybe I just like having things that go crunch.
And this is easy enough to prepare since eggs cook very fast and the beans heat quickly in a microwave. The tostada shells can be warmed in a toaster oven or it can even be done on a griddle.
- Dad’s Dalgona Coffee from For the Love of Food
Appetizers and Salads
- Sweet Sausage Rolls from A Day in the Life on the Farm
Breads, Grains, and Cereals
- Blackberry Cream Cheese Biscuits from Jen Around the World
- Breakfast Tostado from Palatable Pastime
- Spring Onion and Asparagus Quiche from Jen Around the World
- Strawberry Lemonade Macaron from A Kitchen Hoor’s Adventures
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- 1 crispy corn tostada
- 1/4 cup warmed refried beans (canned)
- 1/4 cup beaten egg
- 2 teaspoons butter
- pinch salt
- pinch black pepper
- 1 tablespoon crumbled cotija cheese
- 1/8 ripe Hass avocado
- 2 teaspoons Mexican crema or sour cream
- 2 teaspoons mild salsa
- 2 slices fresh jalapeno pepper
- 1 cilantro leaf
- 1 medium tomato diced (optional side)
- 1 tablespoon minced fresh jalapeno pepper optional side
- Warm tostada shell and beans.
- Scramble egg in butter with salt and black pepper in a small skillet.
- Arrange toppings on tostada shell.
- Serve warm.
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