Imagine starting your day with a breakfast so incredible, it feels like a fiesta in your mouth! These Sheet Pan Breakfast Tostadas are not just a meal; they're a morning game-changer that combines crispy tortillas, runny eggs, creamy black beans, and a burst of fresh salsa. Perfect for busy mornings or lazy weekends, this Mexican-inspired breakfast will have you ditching your boring breakfast routine and craving these mouthwatering tostadas every single day.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 corn tortillas
- 4 large eggs
- 1 cup black beans, drained
- 1 cup salsa
- 1 avocado, sliced
- 1/2 cup shredded cheese
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or lightly grease with cooking spray.
- Arrange corn tortillas flat on the baking sheet, ensuring they don't overlap. Lightly brush each tortilla with olive oil to help them crisp up during baking.
- Spread drained black beans evenly across the tortillas, leaving a small space in the center of each tortilla for the eggs.
- Create a small well in the center of each tortilla and carefully crack one egg into each well, ensuring the yolk remains intact.
- Sprinkle shredded cheese over the tortillas and black beans, distributing it evenly.
- Place the sheet pan in the preheated oven and bake for 12-15 minutes, or until egg whites are set and yolks are cooked to your desired consistency.
- Remove the sheet pan from the oven and immediately top each tostada with fresh salsa and sliced avocado.
- Garnish with freshly chopped cilantro leaves for added flavor and color.
- Serve immediately while hot, allowing each person to enjoy their crispy breakfast tostada directly from the sheet pan.
Tips
- Use fresh corn tortillas for the best crispy texture, and lightly brush with olive oil to ensure they get golden and crunchy.
- For perfectly cooked eggs, watch them closely in the last few minutes of baking. If you prefer runny yolks, bake for 12 minutes; for firmer yolks, extend to 15 minutes.
- Make sure to drain black beans thoroughly to prevent soggy tortillas.
- Prep all ingredients before starting to make the cooking process smooth and quick.
- For extra flavor, consider adding a sprinkle of chili powder or cumin on the beans before baking.
- Use fresh, ripe avocados and chop them just before serving to prevent browning.
- If you like heat, add some sliced jalapeños or a dash of hot sauce before serving.
Nutrition Facts
Calories: 411kcal
Carbohydrates: 42g
Protein: 21g
Fat: g
Saturated Fat: g
Cholesterol: 206mg
