Baked Egg Tostadas are a satisfying breakfast completely made in the toaster oven. Great for a busy weekday morning!
Some mornings I wake up craving a keep-me-full-until-lunch satisfying breakfast. If it’s the weekend and time is on my side I make a batch of rich and creamy Pineapple Coconut Twice-Baked Sweet Potatoes. Unfortunately, my hearty breakfast hankerings tend to strike on a weekday when there’s barely enough time to get dressed and fed before work… womp, womp. Rather than settling for a bowl of cold cereal I turn on my toaster oven.
That’s right people, your toaster oven is the key to a quick and indulgent weekday breakfast. Because they heat up so fast you can make two delicious baked egg tostadas in the time it takes to get ready for the day! Imagine waking up next Monday morning and enjoying a warm tortilla topped with black beans, melty cheese, and a baked egg. Never been so excited about a Monday morning right?
I’ve been making these baked egg tostadas with regular corn tortillas for years but recently I have fallen for the Corn and Wheat Tortillas from Trader Joe’s. Their blend of corn masa and whole wheat flour combines the best of a corn and flour tortilla in each yummy bite. The tostada edges are crunchy like a crispy taco shell while the centers are softer and chewy like a quesadilla.
For the beans and cheese use any combo you like just don’t skip them. Because really your morning needs melty cheese and super important — those ingredients create a “dam” to contain the eggs while they bake.
I like to crack each egg into a small ramekin or coffee cup and then slowly pour it into the center of the tortilla. I’m sure you will build a mean bean and cheese “dam” but don’t panic if a little egg escapes onto the cookie sheet.
When it comes to baking, 12 minutes gives you an egg where the whites are fully cooked and the yolk is still a little runny. If you’re not a fan of runny yolks 14 to 15 minutes should get you hard cooked egg whites and yolks.
Now the last and best part: Toppings! This is a great opportunity to “clean out the fridge” and use up that last handful of baby spinach, a few lonely grape tomatoes and if you are so lucky to find yourself with leftover Jalapeño Roasted Cauliflower throw that on for sure!
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Baked Egg Tostadas Recipe
Ingredients
- 2 Corn and Whole Wheat Blend Tortilla
- Cooking Spray
- 6 tablespoons Shredded Mozzarella Cheese
- 1/4 cup Low-Sodium Black Beans Rinsed
- 2 Egg
- Salt and Pepper
- Baby Spinach
- Diced Jalapeño Peppers
- Green Onions
- Chopped Mango
- Grape Tomatoes
- Diced Avocado
- Fresh Cilantro
- Radishes
- Salsa
Instructions
- Preheat toaster oven to 375°F.
- Lightly brush or spray both sides of each tortilla with oil. Place tortillas on a toaster oven cookie sheet and bake for 4 to 5 minutes. Remove tortillas and cookie sheet but leave the toaster oven on.
- Divide the black beans and cheese evenly and arrange in a circle around the inside edge of each tortilla. It should look like the tortillas have bean and cheese wreaths.
- Crack one egg into a small ramekin and carefully pour it into the center of a tortilla, the bean and cheese mixture will contain the egg but it is okay if a little leaks out. Repeat with the remaining egg and second tortilla.
- Carefully return the cookie sheet to your toaster oven and bake for 12 to 15 minutes until the egg whites are fully set and the yolks are cooked as desired.
- Transfer tostadas to plates, sprinkle with salt and pepper, pile on the toppings and enjoy!