Good morning, beautiful.
My grandmother is visiting me from Oregon coast. She 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.
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 our fill of traditional tostadas a few nights ago and I happened to have some leftover tortillas.
Hm... what-oh-what to do?
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.
Servings: 4 • Size: 1 Tostada • Calories: 232.8 • Fat: 11.3 g • Carb: 16.7 g • Fiber: 1 g • Protein: 14.9 g • Sugar: 1.6 g • Sodium: 402.3 mg
4 Corn Tortillas, Baked to Crisp (I use a 'Homestyle' at 80 calories each.)
2 Wedges Sonoma Jack 'Pepper Jack' Cheese Spread
2 Whole Large Eggs + 4 Large Egg Whites, Scrambled
4 Slices Center Cut Low Sodium Bacon, Cooked & Chopped
1 Oz. Queso Freso, Crumbled
Pickled Jalapeño Slices
Preheat the oven to 350 degrees F.
Place the prepared tortillas on a baking sheet.
Don't mind mine having 8 instead of 4 in the first photo. As I said... I like to have some baked up ahead of time.
Spread half of a wedge of the pepper jack cheese over each tostada.
Top with scrambled eggs and chopped bacon.
Sprinkle on some queso freso and add your optional toppings if you so desire.
Bake for about 5-10 minutes until warmed to perfection.
Once done, remove from the oven and allow to cool slightly before transferring to plates.
Serve warm and enjoy!