Simple Mexican Breakfast Tostadas with Eggs

These Mexican Breakfast Tostadas topped with a sunny side up egg are perfect for serving a group at brunch because everyone can customize their toppings.

I have a confession. I’m not a big breakfast/brunch person. I’m also not a big egg person. And here in Portland, where they’re putting runny eggs on everything and waiting hours in line for brunch when it’s pouring rain outside… I start to get this sinking feeling that I don’t belong. 😕

Last weekend, I set out to change all that with these Mexican Breakfast Tostadas with a sunny side up egg on top.

Another confession? It took me an entire carton of eggs to get four that looked worthy of photographs. But, by the end, I think I got the strategy down.

I’d heard all different kinds of techniques. From Ree Drummonds version where she spoons hot oil over the top of the eggs as they cook (sounded too greasy to me), to putting water in the bottom of the pan and covering it for the last bit of the cooking time (my egg yolks turned white)…

What worked best for me was actually the simplest method. Adding a bit of oil to the pan, cracking the eggs, and just letting them be for a few minutes. This resulted in perfectly set whites and bright yellow, runny yolks.

Yet, as beautiful as those final four eggs turned out to be, what I was really excited for was the toppings!

Carton of eggs.

Not that these tostadas need much more than a runny eggs and some spectacular bacon, but let’s just go ahead and have a little more fun with them…

We’re topping the tostadas with spiced black beans and cheddar cheese and letting it get all melty in our hot oven. To that, add your perfectly cooked egg, crispy bacon, and any other toppings that you love. I sprinkled mine with a bit of cotija cheese, cilantro, avocado and cherry tomatoes.

Ingredients Needed

  • Bacon – You can also leave off the bacon to make vegetarian breakfast tostadas.
  • Eggs – I like to prepare my eggs sunny side up. But they can also be scrambled, etc.
  • Tostada Shells
  • Black Beans – I love making black beans in the instant pot. It’s so quick + easy! You can also use refried beans or pinto beans.
  • Cheddar Cheese
  • Spices – Cumin, chili powder, salt. Or, simply use a sprinkling of taco seasoning.
  • Garlic
  • Lime Juice
  • Toppings – Cotija cheese, cilantro, cherry tomatoes, sliced avocado, lime, salsa, pico de gallo.

How to Make Breakfast Tostadas

  • Cook the bacon until crisp. Set aside to drain on a paper towel lined plate.
  • Combine the black beans with seasonings and process in a food processor until smooth.
  • Fry the eggs for 2-3 minutes until the whites have set. Set aside. Or, scramble the eggs.
  • Arrange tostada shells on a baking sheet and spread with the black bean mixture. Sprinkle with cheese and bake at 400-degrees until the cheese is melted.
  • Add bacon and cooked eggs on top and top with your favorite toppings.
  • Enjoy!
These Bacon Breakfast Tostadas are perfect for serving a group at brunch because everyone can customize their toppings & the style of eggs that they prefer. |

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These Bacon Breakfast Tostadas are perfect for serving a group at brunch because everyone can customize their toppings & the style of eggs that they prefer. |

Mexican Breakfast Tostadas Recipe

These Mexican Breakfast Tostadas are perfect for serving a group at brunch because everyone can customize their toppings and the style of eggs that they prefer.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 8 tostadas


  • 8 strips thick cut bacon

Black Beans:

  • 1 14.5 ounce can black beans (drained)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 clove garlic (minced)
  • 1/2 lime (juiced)
  • Salt (to taste)




  • Cook the bacon in a large skillet over medium heat until browned and crispy. Set aside to drain on a paper towel lined plate.

Black Beans:

  • Combine all the ingredients in a food processor or blender and blend until smooth.

Sunny Side Up Eggs:

  • Add canola oil to a large non-stick skillet and heat to medium-high. Crack a few eggs at a time into the skillet, season with salt and pepper, and cook 2-3 minutes, until the whites have set. Set aside.


  • Preheat oven to 400 degrees. Place the tostada shells in an even layer on baking sheet.
  • Spread 2 tablespoons black bean mixture over the top of each tostada, then sprinkle with 2 tablespoons shredded cheese. Bake for 3 to 5 minutes, or until cheese is melted.
  • Place bacon and cooked eggs on top of the heated tostadas, top with avocado, tomatoes, cilantro and cotija cheese.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Calories: 311kcal | Carbohydrates: 13g | Protein: 13g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 193mg | Sodium: 409mg | Potassium: 175mg | Fiber: 1g | Vitamin A: 460IU | Vitamin C: 3.8mg | Calcium: 145mg | Iron: 1.5mg

This post was originally published in 2017. It was updated in 2023 to add new content. The breakfast tostada recipe remains the same. Enjoy!

12 thoughts on “Simple Mexican Breakfast Tostadas with Eggs”

  1. These are all of my favorite flavors packed into one! And I’m a sucker for a savory breakfast, especially mexi inspired. These look so good! I’m glad I found you 🙂

  2. Wow, looks fantastic and delish! Your hard work and that carton of eggs paid off – beautiful photos! This is a nice breakfast/brunch idea for something other than the typical omelettes, scrambles and french toast, too.

  3. As a devoted fan of the breakfast burrito, I approve of this breakfast concept. And am inspired to take a little breakfast burrito detour with these tasty tostadas!

  4. I’m smiling because bacon gets me excited too. We really love our bacon in this house. I can tell you right now those breakfast tostadas would be a big hit here!

  5. Uh, yeah I think this dish could convince just about anyone to like breakfast/brunch and it looks like something I should be making this weekend.


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