Skip the restaurant for these crispy veggie-packed breakfast tostadas.
by: Meme Inge, MS RDN
Whenever friends come to town, it's only natural to want to go out to eat for every meal.
But that ends up being a lot of time spent in restaurants and likely not a lot of vegetables consumed. And that makes me feel not so great. And my wallet feels sad, too.
Instead of eating breakfast, lunch, and dinner out of the house, I like to pick at least one meal that we eat at home.
Eggs are an excellent, budget-friendly option, and they also happen to be great for breakfast, lunch or dinner.
Other things that I love for a good at-home meal are simple ingredients that don't require too much effort to cook.
Plus, salsa and cheese because they make everything better. Put it all together and you have breakfast tostadas.
Instead of buying pre-made tostadas that are typically fried, I just rub a little oil on corn tortillas and bake to make them crispy. Equally as delicious.
Then scramble some eggs and add spinach for extra nutrients. Top your homemade crispy tostadas with the egg mixture and cover in cheese. Bake for a few more minutes, and you're ready!
I love that these breakfast tostadas are totally scalable, so you can make a lot of these at one time without any extra work. Just double or triple as needed. However, these are not great to make ahead and are best enjoyed right after baking (especially if you top with salsa... they get a little soggy if they sit for too long).
And there you go. You can add any extra veggies to your eggs as desired, or use whatever cheese you like, or even use flour tortillas if that's what you prefer.
These breakfast tostadas are quick enough to make on a not too busy weekday morning (about 15-20 minutes to prepare) but delicious enough to serve to house guests.
Skip the restaurant meal for these crispy veggie-packed breakfast tostadas from @healthyaperture Tweet this
- 1/2 teaspoon oil
- 4 small corn tortillas
- 5 cups baby spinach
- 3 large eggs
- 2/3 cup shredded cheese
- 1/4 cup salsa
- Preheat the oven to 450*F.
- Rub the oil on both sides of the corn tortillas. Place on a baking sheet, and transfer to oven. Cook for 3-5 minutes per side until crispy on each side.
- Meanwhile, whisk the eggs into a bowl.
- Add spinach to a non-stick skillet and pour in eggs. Scramble the eggs. Remove from heat.
- Top the crispy tortillas with the egg mixture. Sprinkle with cheese.
- Transfer to the oven and cook for 3-5 minutes until the cheese is melted. Top with salsa and enjoy!
Note: add a tablespoon of oil to the skillet before adding spinach if not using a non-stick skillet