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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
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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


  • 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 tbsp half-n-half
  • 1/4 cup diced bell pepper
  • 1/4 cup diced tomatoes
  • 1 tbsp diced jalapeno
  • 1/2 tbsp extra virgin olive oil


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



  • 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.


  • 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.


  • 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 for 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.