Breakfast Tostada

breakfast toastada

Breakfast tostadas use canned refried beans,  Sun Dry Garlic Tomatoes, eggs, cheese and fresh avocado slices.

  • Prep15 min |
  • Total30 min |
  • Serves6


    • 6 corn tortillas, toasted
    • 1 15 oz can refried beans with chiles and lime (Rosarita)
    • 1/2 cup California Sun-Dry Garlic with Sun Dried Tomatoes*
    • 3/4 cups Monterey Jack cheese, shredded
    • 3/4 cups Cheddar cheese, shredded
    • 1 avocado sliced
    • 6 eggs
    • 1/2 cup green onions, chopped
    • 1/4 cup cilantro leaves only (optional)


Preheat oven to 400F
Place plates in a warm oven, 200F to pre-warm.

Heat beans in a small pan (or microwave) until hot.

Fry eggs in a non-stick skillet.

Place tortillas on a large cookie sheet.  Top with beans, a tablespoon of the tomato-garlic mixture, one fried egg, 1/4 cup cheese.  Then top with another tablespoon of the tomato mixture.

Place pan in oven on BROIL for about 2 minutes until the cheese melts.

Transfer each to a warmed plate and top with avocado slices, green onion and cilantro (if using).

Additional Notes

*Sears online store carries the Sun Dry garlic tomatoes.
Recipes From - The Gourmet Food And Cooking Resource