Best Breakfast Tostadas Recipe (Gluten Free)
Crispy corn tortillas are topped with a variety of toppings including bacon, egg, cheese, and veggies!
Equipment
- 1 Stock Pot
Ingredients
- 18 Corn Tortillas (2-3 per person)
- Vegetable Oil for frying
- 12 Whole eggs About 2 per person
- Cooking Spray
Toppings: Your choice of cooked bacon, avocado, cheese, tomatoes, fresh cilantro, green onions, jalapenos, green peppers, salsa, sour cream, hot sauce, lime juice, red onions, pico de gallo, etc.
Instructions
- Heat about an inch of oil in a large pot on medium-high heat. Once it is hot enough, add your corn tortillas and cook until crisp about 1-2 minutes per tortilla.
- You will need to flip them halfway through. Remove the tortillas from the pan with tongs and place them on paper towels so that the extra oil soaks up and the tortillas remain crispy.If you find that your tortillas are not crispy, you may need to turn up the heat. If they are burning quickly, turn down the heat just a bit.
- Next, prepare the toppings.Topping suggestions: Crispy bacon, Avocado, Shredded Cheese, Fresh Tomatoes, Fresh Cilantro Green Onions, diced Jalapenos Green Peppers, Salsa (or pico de gallo), Red Onions, Sour Cream, Hot Sauce, A splash of lime juice
- Heat a large frying pan for the eggs on low to medium heat. Spray the pan with cooking spray and add the eggs along with a pinch of salt if you like.
- Cook the eggs for 1-2 minutes or until cooked through. I like scrambled eggs, but there's no rules here, so do what you like!
- Once you have everything ready, it's time to assemble your tostadas! Lay the ingredients out "taco bar" style.I usually start with the crispy tortilla, then add scrambled eggs, cheese, and veggies! Enjoy!
Notes
Fried tortillas can be stored in a large gallon size plastic bag or in plastic storage container for 24-48 hours. They are best of course right after frying.
Make sure they are well drained from the oil before storing.