Breakfast Tostadas Recipe – Load crisp corn tostados with refried beans, fluffy scrambled eggs, spicy chorizo, and your favorite Tex-Mex toppings for a quick, easy, and satisfying breakfast!

Loaded breakfast tostada on a plate.

Why We Love This Breakfast Tostadas Recipe

Want to get the day started right? We love a spicy robust Mexican breakfast like Huevos Rancheros to put some pep in our step. However, this quick and easy Breakfast Tostadas recipe can be made in a hurry and is super satisfying!

Top crunchy fried corn tortillas (store-bought and ready to go!) with hearty layers of refried beans, bold chorizo, and the fluffiest scrambled eggs. Then load on the extra goodies like fresh pico de gallo and salty crumbled cotija cheese. Hot, cold, crunchy, soft… Perfect!

Breakfast or brunch is ready in less than 30 minutes, and is great to serve buffet-style so everyone can add their favorite toppings. You can even prep most of the components in advance!

Breakfast tostada loaded with ingredients and slice of avocado.

Ingredients You Need

  • Tostada shells – crisp, flat, ready-to-use fried corn tostados
  • Refried beans – your choice of refried pinto beans or black beans
  • Eggs – to scramble, fried, or sunny side up
  • Chorizo – ground spicy pork sausage
  • Toppings – here we use pico de gallo, cotija cheese, and avocado… Keep reading for more tasty toppings ideas!
Recipe ingredients: Package of chorizo, whole eggs, container of pico de gallo, bag of flat corn shells.

How to Make Breakfast Tostadas

First, warm the refried beans on the stovetop or in the microwave. 

Set out a skillet over medium heat. Add the chorizo and break it apart with a wooden spoon as you brown it. Stir and cook for 5 to 8 minutes, until fully cooked.

Cooking breakfast chorizo in a skillet with wooden spatula.

In a second skillet, cook the eggs to order, either sunny side up, fried, or scrambled. Make sure to salt and pepper the eggs.

Scrambled eggs in a skillet, stirred by a blue spatula.

Lay out eight tostado shells. Spread 1 to 2 ounces of warm refried beans over each tostada, followed by one cooked egg per tostada.

Get the Complete (Printable) Breakfast Tostados Recipe Below. Enjoy!

Adding cooked eggs to the tostada.

Sprinkle cooked chorizo over each one of the crispy tortillas.

Adding cooked chorizo to the tostada.

Then spoon on pico de gallo, and add a bit of the crumbled cheese. Finish the breakfast tostadas with several dashes of hot sauce, if desired.

Breakfast tostada loaded and sprinkled with cheese.

Best Tostados Toppings

In this recipe, we use cotija cheese, pico de gallo, avocado, and hot sauce. But of course, you can swap out and add any breakfast tostada toppings you like! Here are a few of our favorite ideas:

Loaded breakfast tostada on a plate, top down view.

Serving Suggestions

Enjoy these tostados with eggs for breakfast, brunch, lunch, or as a fun late-night snack!

Make it a complete meal and serve alongside a refreshing Grilled Fruit Salad with Creamy Lime Dressing, Blackberry Honeydew Salad, or Tropical Fruit Salad. Sweet Potato Hash and these Crispy Patatas Bravas (Mexican Potatoes) are also super delicious and hearty side dishes.

Breakfast tostado loaded with ingredients and slice of avocado.

Frequently Asked Questions

Is a tostada a fried tortilla?

Basically, yes. “Tostada shells” are corn tortillas that have been fried in oil until golden and crisp.

What do people eat on tostadas?

Tostadas are basically hard tortillas that are versatile and can be eaten in so many different ways! You can make these best breakfast tostadas, or you can make them for lunch or dinner, with toppings like chicken, steak, shrimp or carnitas. Anything that you would put in a taco, can definitely be eaten with a tostada!

Are you supposed to heat tostadas?

You can briefly heat the crisp tortilla, but this is not necessary. Similar to tortilla chips, they taste great at room temperature.

Can this recipe be made ahead of time?

Yes, you can prep most of the ingredients in advance! Cook the chorizo and scrambled eggs a day or so in advance, then warm and assemble with other toppings when ready to eat.

How long do leftovers last?

Enjoy the fully assembled breakfast tostadas immediately after making them. But the individual components will keep well for up to 3 days in the fridge. Cool and store each ingredient in its own airtight container before refrigerating.

Hand holding tostada loaded with ingredients and slice of avocado to camera.

Looking for More Easy Breakfast Recipes? Be Sure to Also Try:

Loaded breakfast tostada on a plate.
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Breakfast Tostadas (Tostados)

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Load crisp corn tostados with refried beans, fluffy scrambled eggs, spicy chorizo and your favorite Tex-Mex toppings for a quick, easy, and satisfying breakfast!
Servings: 8 tostadas

Ingredients

Instructions

  • Warm the refried beans on the stove top or in the microwave.
  • Set out a skillet over medium heat. Add the chorizo and break it apart with a wooden spoon as you brown it. Stir and cook for 5 to 8 minutes, until fully cooked.
  • In a second skillet, cook the eggs to order, either sunny side up, fried, or scrambled.
  • To assemble: Lay out eight tostado shells. Spread 1 to 2 ounces of warm refried beans over each tostada, followed by one cooked egg per tostada. Sprinkle cooked chorizo over each tostada, then pico de gallo, and crumbled cheese. Add several dashes of hot sauce if desired and serve immediately.

Notes

Enjoy the fully assembled breakfast tostadas immediately after making them. But the individual components will keep well for up to 3 days in the fridge. Cool and store each ingredient in its own airtight container before refrigerating.

Nutrition

Serving: 1pc, Calories: 231kcal, Carbohydrates: 20g, Protein: 11g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 179mg, Sodium: 796mg, Potassium: 110mg, Fiber: 3g, Sugar: 3g, Vitamin A: 427IU, Vitamin C: 1mg, Calcium: 140mg, Iron: 2mg
Course: Breakfast, Brunch
Cuisine: Mexican, Tex-Mex
Author: Sommer Collier
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