Good morning, beautiful.
This is another oldie but goodie that I decided needed to get a bit of an update. The pictures were old and out of date and my cooking style has changed tremendously. It's the process of the ever evolving home cook.
Originally when I made these tostadas, my grandmother is visiting me from Oregon coast. She usually comes down once a year for a good 4-6 weeks to indulge in the Texas heat. What can I say? She's a born and raised Texan that is now denied the sun except for a single week out of the year when a few rays manage to peek through the ever looming clouds in the sky there on the Oregon coast.
Don't get me wrong. I love Oregon. And further more... I love rain.
At any rate, one of my grandmother's favorite things to eat are tostadas.
We had-had our fill of traditional tostadas a few nights ago and I happened to have some leftover tortillas.
Hm... what-oh-what to do?
More tostadas, of course!
I've made these breakfast tostadas a handful of times before, and they are definitely one of my go-to breakfasts.
I like to bake my bacon and tortillas ahead of time and have them both ready and on hand during the rest of the week. Scramble some eggs, toss it all together, and throw those bad boys in the oven for a minute.
Now that's one satisfying breakfast.
TheSkinnyFork.com - Originally Posted 10/18/13
Servings: 4 • Size: 1 Tostada • Calories: 327 • Fat: 17 g • Saturated Fat: 6 g • Carb: 28 g • Fiber: 6 g • Protein: 16 g • Sugar: 2 g • Sodium: 399 mg
4 Corn Baked Tostada Shells
1/2 C. Reduced Fat 'No Salt Added' Black Beans
2 Whole Large Eggs
2 Tbsp. Reduced Fat Milk
1/4 C. Reduced Fat Shredded Cheddar Cheese
4 Slices Center Cut Low Sodium Bacon, Cooked & Chopped
1/4 C. Fresh Pico
Preheat the broiler on the oven or set the oven to 500 degrees F. and line a baking sheet with a silicone mat or foil for easy clean up.
Top each tortilla shell with 2 Tbsp. of the black beans, spreading the beans out nearly to the edges of each shell; set aside on the prepared baking sheet.
Whisk together the 2 eggs and 2 tbsp. milk.
Lightly coat a small skillet with non-stick cooking spray and heat over a medium heat. Pour the egg mixture into the skillet and scramble the eggs until they are cooked.
Divide the eggs evenly among the tostadas.
Sprinkle the top of each tostada with about 1 tbsp. of the shredded cheese and the bacon divided evenly.
Place the baking sheet into the oven to bake for just a couple of minutes; long enough to melt the cheese.
Once done, remove the tostadas and top each with about 1 tbsp. of the pico.
Serve right away and enjoy!
Nutritional Claims: High Fiber, Sugar Conscious, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added