Posts Tagged ‘mexican egg tostada’

My mom was about to eat cereal for breakfast, but I decided to make these breakfast tostadas. Although she loves cereal, I think she was happy that she decided to have my breakfast instead.


  • Corn tostadas. They look like this:

  • chopped onions
  • chopped green peppers
  • corn (I used canned)
  • 2 cloves of garlic
  • chopped tomatoes
  • eggs
  • shredded cheese (I used a Mexican blend)
  • 1 lime
  • sour cream
  • guacamole

1. In olive oil, sauté the onions, bell peppers, and corn until they caramelize and slightly brown. Add minced or pressed garlic and season; I used Goya Adobo seasoning and a Southwestern blend. Season to your taste.

2. Beat eggs—I usually do two per person—with a splash of milk. I seasoned my eggs with adobo as well. Just scramble these however you like.

3. In the microwave, melt a layer of shredded cheese on the tostadas (about 30 seconds). Build the tostada by layering with eggs, onions and peppers, and chopped tomatoes, respectively. Squeeze some lime juice over the top. I garnished it with half of a lime slice, twisted. Sour cream and guacamole are the perfect condiments for the dish.

My parents ate this like a pizza, and I ate it with a fork and a knife. This is a satisfying meal without the need for sliced bread. All three of us loved it. Make this dish your own. If you like jalapeños, add them!

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