Description
Chiffon Egg Tostadas are a flavorful breakfast delight featuring fluffy chiffon eggs served on crispy corn tostadas with refried beans, cheese, and fresh toppings.
Ingredients
Scale
- 4 large eggs
- 1/4 cup whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 4 corn tostadas
- 1 cup refried beans (canned or homemade)
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- Hot sauce (optional)
Instructions
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and frothy.
- In a non-stick skillet, melt the butter over medium heat.
- Pour the egg mixture into the skillet and gently stir with a spatula, allowing the eggs to cook slowly. Continue to stir until the eggs are soft and fluffy, about 3-4 minutes. Remove from heat.
- While the eggs are cooking, warm the corn tostadas in a separate skillet over low heat for about 1-2 minutes on each side until crispy.
- Spread a layer of refried beans on each tostada.
- Top the beans with a generous portion of the chiffon eggs.
- Sprinkle shredded cheddar cheese over the eggs, followed by diced tomatoes and chopped cilantro.
- Add avocado slices on top and drizzle with hot sauce if desired.
- Serve immediately and enjoy your delicious tostadas!
Notes
- For a spicier kick, add diced jalapeños to the egg mixture while cooking.
- Swap out the cheddar cheese for crumbled feta or queso fresco for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 300mg