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  • Writer's pictureJill

Mexican Egg Tostadas

**Meatless


I make this breakfast at least once a week, usually on the weekends. It’s something that everyone loves.


  • 1-2 corn tortillas per person

  • 1 egg per tortilla

  • 1-2 tomatoes

  • 1 bunch cilantro

  • 1 spanish or yellow onion

  • ½ avocado per person

  • ¼ cup cheddar cheese


Top corn tortillas with shredded cheese and place corn tortillas on a cookie sheet and bake in the oven at 350 for 8-10 minutes until crispy.


Top with tomatoes, onion and cilantro. Add sliced avocado and sprinkle with salt and pepper.

Fry eggs to order in a skillet and place on top of tortilla.

Top with more fresh cilantro and serve.


**TIP: You can also saute some sausage and serve along side or crumble on top for the meat lovers in your home.



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