Huevos Rancheros Breakfast Tostadas

Looking for a way to mix it up for breakfast, brunch, and even dinner? These hearty tostadas are a great way to add a ton of flavor and variety to your weekly menu.

Serve them with a side of fresh diced fruit like watermelon or pineapple for a complete meal.

Why This Recipe Works

• The ingredients in this recipe are a mix of store-bought items like refried beans, salsa, corn tostadas, and homemade items like scrambled eggs.
• It’s a hearty meal. One tostada serves most, especially if they are loaded.
• You can eat them with your hands and who doesn’t like handheld food?

Simple Everyday Ingredients

• Crispy corn tostadas – you can find these with the other tortilla shells at most grocery stores.
• Refried beans – I used a 16-ounce can of refried beans in this recipe.
• Scrambled eggs – For the scrambled eggs, I added bell pepper, diced tomatoes, a diced jalapeno, and milk. See below for the step-by-step to make them,
• Toppings – I topped the tostadas with a drizzle of sour cream, store-bought guacamole, a squeeze of lime juice, and fresh chopped cilantro.

How to Make Huevos Ranchero Breakfast Tostadas

Let’s start with making the scrambled eggs…after all this is called a breakfast tostada.

1. Mix the eggs and the milk together using a whisk or fork.
2. Add extra virgin olive oil, diced bell pepper, diced tomato, diced jalapenos pepper to a skillet, and cook for 2-3 minutes on medium heat.
3. Pour egg and milk mixture into skillet and let it sit for a minute.
4. Use a spatula to move eggs around and fold them as you go. Remove from the skillet when cooked and set them aside.

How to Assemble and Bake the Tostadas

1. Lay the tostada shells on a large cookie sheet.
2. Microwave refried bean for 1 minute to soften them. Spread refried beans on to crunchy corn tostadas.
3. Top the refried beans with scrambled eggs.
4. Top the scrambled eggs with shredded cheese and bake for 10 minutes

5. Top with salsa, sliced jalapeños, chopped cilantro, and drizzle with fresh lime juice and sour cream.

FAQs

Krazy Kitchen Mom Tips

• To soften the refried beans, spoon the beans into a microwave dish, cover the dish with a paper towel, and microwave for 1 minute. Carefully remove the dish and fluff the refried beans with a fork. If they are still very stiff, add 1 teaspoon of water and microwave again for 10 seconds.
• I recommend serving these tostadas right away. Unfortunately, this is one recipe that does not make a good leftover meal.
• Did you know that you can freeze store-bought guacamole? It’s true…it freezes very well. I buy a 4-pack or 6-pack of individual-sized guacamole that is sold in the refrigerator section of the produce department at my local grocery store. I store them in the freezer and thaw them in the refrigerator overnight and they are ready to use. 
• Bonus recipe idea: I love Tex Mex fast food pintos and cheese. And I’ve come up with my own recipe using leftover refried beans. Place the refried beans on a microwave plate or dish, top them with a spoon of Picante sauce, and shredded cheddar. Microwave 20-30 seconds…so good – just like your favorite fast food taco place.

Here are some of my other popular recipes that are perfect for breakfast, brunch, lunch, or dinner.

• Low Carb Breakfast Casserole
• Loaded Savory Pancakes
• Blueberry Pancakes with Blueberry Lemon Syrup
• Coffee Cake Muffins
• Crescent Roll Veggie Pizza
• Melon Ball Prosciutto Salad

Craving more delicious recipes? Follow me on Pinterest and Facebook.

Huevos Rancheros Breakfast Tostadas

Huevos Rancheros Breakfast Tostadas is a great recipe for breakfast, lunch, or dinner. They're made with creamy refried beans, fluffy scrambled eggs with melted cheese and toppings.

5 from 9 votes

Print Pin Rate

Course: Breakfast, Brunch

Cuisine: Tex Mex

Keyword: breakfast tostadas, huevos rancheros tostadas, Tostadas

Prep Time: 10 minutes

Cook Time: 13 minutes

Total Time: 23 minutes

Servings: 6 tostadas

Author: Laura Franco

Ingredients 

1x2x3x

• 6 hard shell corn tostadas
• 1 16- ounce can refried beans
• 1/2 cup shredded Colby Jack cheese
• 1/3 cup store-bought salsa
• 1 jalapeno - sliced
• Scrambled Eggs
• 5-6 eggs
• 3 TBS half-n-half
• 1/4 cup diced bell pepper
• 1/4 cup diced tomatoes
• 1 TBS diced jalapeno
• 1/2 TBS extra virgin olive oil

Toppings

• 2 TBS sour cream mixed with a splash of water or milk to make it easy to drizzle
• 6 teaspoons store-bought guacamole
• 2 TBS chopped fresh cilantro

Instructions

TO MAKE THE EGGS

• Crack the eggs into a medium-sized mixing bowl.
• Add the milk to the eggs and whisk until they are fully combined.
• Heat the olive oil in a stove-top no-stick skillet on medium heat.
• Add the bell pepper, diced tomatoes, and jalapeno to the skillet and cook for 2-3 minutes.
• Pour in the eggs into the skillet and let them sit for a minute, just until they start to set.
• Use a spatula to move the eggs around, folding them as you go.
• Cook until the eggs are set, sprinkle with salt and pepper, and remove them from the hot skillet.

TOSTADAS

• Heat the oven to 350°
• Lay six tostada shells on a cookie sheet.
• Microwave the refried beans in a microwave dish for 1 minute to soften them.
• Divided the beans equally among the tostada shells and spread them over the entire top of the shells.
• Divide the scrambled eggs among the tostadas and spoon them on the refried beans.
• Top each tostada with 1 ounce of shredded cheese.
• Bake for 10 minutes until cheese melts.
• Remove from oven and top with salsa, a drizzle of sour cream, cilantro, and a dollop of guacamole.

Notes

• To soften the refried beans, spoon the beans into a microwave dish, cover the dish with a paper towel, and microwave for 1 minute. Carefully remove the dish and fluff the refried beans with a fork. If they are still very stiff, add 1 teaspoon of water and microwave again for 10 seconds.
• I recommend serving these tostadas right away. Unfortunately, this is one recipe that does not make a good leftover meal.
• Did you know that you can freeze store-bought guacamole? It's true...it freezes very well. I buy a 4-pack or 6-pack of individual-sized guacamole that is sold in the refrigerator section of the produce department at my local grocery store. I store them in the freezer and thaw them in the refrigerator overnight and they are ready to use. 
• Bonus recipe idea: I love Tex Mex fast food pintos and cheese. And I've come up with my own recipe using leftover refried beans. Place the refried beans on a microwave plate or dish, top them with a spoon of Picante sauce, and shredded cheddar. Microwave 20-30 seconds...so good - just like your favorite fast food taco place.

If you love this recipe, I’d loved to hear from you. Leave a comment and 5 stars.