I know this sounds a little strange, but I’d take a tostada over a taco any day of the week. I love tacos, but I REALLY love tostadas. I think I like the crunch part the best. It’s almost like nachos but in more of a personalized form.

I personally like frying corn tortillas fresh and using those as tostadas, but of course, you could alway simply buy a tostada.

I made these breakfast-fied by smothering them with refried black beans (I’ll always choose black beans over pinto beans), an egg and a ton of accessories: avocado, tomatoes, hot sauce and cilantro.

They’re super quick to throw together and they’re perfect for a crowd because if you wanted to do, say, a tostada bar, you could add all of the toppings and garnishes to small bowls, fry off the tostadas and fry the eggs to order or make a big batch. This could also work with scrambled eggs, if that’s easier.

Breakfast Tostadas

Make a breakfast tostadas bar for your next brunch. Fry corn tortillas and offer a myriad of toppings. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

Ingredients

• 6 to 8 corn tortillas OR tostadas
• Vegetable oil
• 6 to 8 large eggs
• 1 (14-ounce) can of refried black or pinto beans, warmed
• 1/2 red onion, diced, for garnish
• 1/4 pint of cherry tomatoes, sliced
• 1 avocado, diced, for garnish
• 1 tablespoon minced cilantro, for garnish
• Hot sauce of choice, for serving

Directions

1. In a small or medium sauté pan, set over medium-high heat, add two tablespoons of olive oil. When the oil is hot, add a corn tortilla, frying it until crispy, about 1 minute, and then flipping it onto its other side for an additional minute or so. Repeat until you’ve worked your way through all of the tortillas.
2. In the same sauté pan, add a teaspoon or two of additional oil, if needed. Fry each egg, one at a time, to your liking. I like to fry mine to about over medium, so about 2 to 3 minutes.
3. To assemble the tostadas, add a tablespoon or two of warmed refried beans to each tostadas and smother it around into an even layer. Top with an egg, some red onion, tomatoes, avocado, cilantro and a splash of hot sauce.

Yield: Serves 6 to 8

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.