Breakfast Tostada with Avocado and Eggs
These tostadas —with corn tortillas that can be made a day in advance— are delicious enough for a weekend breakfast, but come together easily enough for a weekday one, too. Mix the recipe up by adding in your own favorite seasonal veggies and extra protein from bacon crumbles, or ground turkey.Download the Recipe Card
- Cooking spray
- 4 6-inch corn tortillas
- 1 Tbsp canola OR corn oil
- 1 medium red OR green bell pepper (finely diced)
- 1/2 cup diced red onion
- 1 medium tomato (diced)
- 2 oz fat-free cream cheese (cut into pieces)
- 2 large eggs
- 2 large egg whites
- 1 medium avocado (halved, pitted, mashed with fork)
- 1/4 cup chopped, fresh cilantro (optional)
- 2 tsp chopped picked jalapeños (drained)
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.
- Arrange the tortillas in a single layer on the baking sheet. Lightly spray the tortillas with cooking spray. Bake for 6 to 7 minutes on each side, or until golden brown.
- In a medium nonstick saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the bell pepper and onion for 5 to 7 minutes, or until the bell pepper is tender and the onion is soft, stirring occasionally. Cook the tomato for 2 to 3 minutes, or until it releases its liquid. Stir in the cream cheese. Cook the vegetable mixture for 2 to 3 minutes, or until the cream cheese has melted. Remove from the heat. Transfer the bell pepper mixture to a small bowl.
- In a separate small bowl, whisk together the eggs and egg whites with a fork.
- Wipe the pan with paper towels. Lightly spray the pan with cooking spray. Cook the egg mixture over medium-high heat, or until the eggs are scrambled, stirring constantly. Remove from the heat.
- Spread the avocado over each tortilla. Top with the vegetable mixture and scrambled eggs. Garnish with the cilantro and jalapeños.
Fat: 14 g
Protein: 10 g
Carbohydrates: 17 g
Dietary Fiber: 6 g
Sodium: 227 mg
Source: American Heart Association