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5 from 1 vote

Breakfast Tostadas

Crunchy corn tortillas, slathered with creamy and rich guacamole, topped with slices of hard-boiled egg, and drizzled with salsa makes delicious Breakfast Tostadas with minimal staple ingredients.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast, Brunch, Lent
Cuisine: Mexican
Servings: 3 servings
Calories: 219kcal


  • 6 flat tostada shells, packaged or 6 corn tortillas
  • Vegetable oil for frying
  • Guacamole
  • 3 eggs hard boiled, peeled, and sliced
  • chile de arbol salsa or salsa of your choice


  • In a heavy skillet heat one-quarter inch oil. Fry tortillas, one at a time, in hot oil for 20 to 40 seconds on each side or until crisp and golden. Drain on paper towels. Store bought tostadas can also be used.
  • Top one tostada with guacamole. Place hard-boiled egg slices and drizzle with your favorite homemade salsa to taste.
  • Garnish each with toppings of your choice.


More topping options:


Calories: 219kcal | Carbohydrates: 22g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 164mg | Sodium: 279mg | Potassium: 139mg | Fiber: 2g | Sugar: 1g | Vitamin A: 238IU | Calcium: 50mg | Iron: 1mg