Simple Breakfast Tostadas

Breakfast. For so long, it’s been my bane. Trying to get the kids up and dressed, the morning chores done, and a good healthy, filling breakfast on the table. So for me it’s essential to keep breakfast simple.

Several years ago, I came across some research that suggested that breakfast wasn’t the all important meal we’d been taught to believe it was, so I did some further research of my own, and you know what? I agree.

I find that I’m happiest when I don’t pressure myself to eat breakfast, and for most of the last 6 years, I’ve been practicing intermittent fasting in some form or other.

HOWEVER, my kids definitely have to have breakfast, (and even if I don’t eat breakfast at breakfast time, I do love breakfast food!), and my kids LOVE tostadas.

It’s really funny, because I had never had a tostada before last November, but a nutrition coach I was working with shared a recipe for homemade Crunchwrap Supremes, and I just had to try them, so I bought a package.

My four-year-old daughter got ahold of that package and fell. in. love. Now, although we can easily make our own corn tortillas, every time we go grocery shopping she does her best to get tostadas in our shopping cart.

So, why not take those tostada shells and make them into a simple, quick, amazingly delicious breakfast?

Or for me, lunch. Semantics.

Protein, carbs, fat, micronutrients. Perfection.

The only question is.. sunny side up, or broiled?

Roasted grape tomatoes, or fresh?

Cheese on top melty, or toasty?

Cilantro garnish, or if you’re a cilantro hater like me, mizuna?

So many options. so many SIMPLE options that keep these simple breakfast tostadas interesting.

These breakfast tostadas have everything just like our favorite sweet potato egg nests  – Carbs in the tostada shell, fat in the avocado and egg yolk, and protein in the egg white – to keep you filled up to lunch time.

Print

Simple Breakfast Tostadas

Ingredients

• 2 four inch tostada shells
• 1/2 avocado
• 1/2 teaspoon lime juice
• 2 eggs
• 1 teaspoon butter
• 6-8 grape tomatoes
• Shredded cheese and Cilantro for garnish
• salt and pepper

Instructions

1. Melt butter in skillet and fry egg on one side until mostly set
2. While egg is cooking, mash avocado with lime juice and halve tomatoes
3. *Optional* broil tomatoes until skin begins to blister
4. Spread avocado mash evenly on tostada shells
5. Top with egg, grape tomatoes, and cheese
6. Broil until eggs are done if desired
7. Garnish with cilantro
8. Enjoy!

Notes

This recipe makes 2 breakfast tostadas to keep things simple, and it's easy to multiply as necessary. 

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