Potato Breakfast Tostadas
Crispy, hearty, and packed with flavor, these potato breakfast tostadas are a bold and savory way to start your day. They’re easy to customize and perfect for feeding a hungry crowd—or just treating yourself.
Potato Breakfast Tostadas
Prep time: 15 min
Cook time: 30 min
Servings: 2
Ingredients:
4 potatoes, diced
1 tbsp olive oil
1 tsp chili powder
½ tsp cumin
Salt and pepper to taste
4 tostada shells
4 eggs
1 cup black beans, cooked and drained
1 cup shredded cheddar cheese
1 avocado, sliced
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Directions:
Preheat the oven to 400°F.
Add diced potatoes, olive oil, chili powder, cumin, salt, and pepper into the bowl and mix well. Spread the potatoes onto the baking sheet. Roast for 25-30 minutes.
While the potatoes are roasting, cook the eggs to your liking. You can fry, scramble, or poach them.
On each tostada shell, spread a layer of the roasted potatoes, followed by black beans, a cooked egg, shredded cheddar cheese, avocado slices, salsa, and a dollop of sour cream.
Serve!
Nutrition:
Calories 450, Fat 25g, Carbohydrate 40g, Fiber 10g, Protein 18g
Cooking Tips
Use shredded hash browns, diced roasted potatoes, or even leftover fries for the base.
Warm tostada shells in the oven for extra crunch.
Top with a fried egg or scrambled tofu for added protein.
Serving Suggestions
Pair with sliced avocado and fresh salsa for a Southwest-style breakfast.
Serve buffet-style with toppings like cheese, hot sauce, and crema.
Add a side of fruit or green juice to balance out the richness.
Fuel your morning with layers of flavor! I’d love to hear how you loaded yours—share your favorite toppings in the comments!
