Tried and True

Huevos Rancheros Breakfast Tostadas

6 servings


10 minutes

active time

23 minutes

total time


6 hard shell corn tostadas

1 16- ounce can refried beans

1/2 cup shredded Colby Jack cheese

1/3 cup store-bought salsa

1 jalapeno - sliced

5-6 eggs

3 tbsp half-n-half

1/4 cup diced bell pepper

1/4 cup diced tomatoes

1 tbsp diced jalapeno

1/2 tbsp extra virgin olive oil

2 tbsp sour cream mixed with a splash of water or milk to make it easy to drizzle

6 teaspoons store-bought guacamole

2 tbsp chopped fresh cilantro



Crack the eggs into a medium-sized mixing bowl.

Add the milk to the eggs and whisk until they are fully combined.

Heat the olive oil in a stove-top no-stick skillet on medium heat.

Add the bell pepper, diced tomatoes, and jalapeno to the skillet and cook for 2-3 minutes.

Pour the eggs into the skillet and let them sit for a minute, just until they start to set.

Use a spatula to move the eggs around, folding them as you go.

Cook until the eggs are set, sprinkle with salt and pepper, and remove them from the hot skillet.


Heat the oven to 350°

Lay six tostada shells on a cookie sheet.

Microwave the refried beans in a microwave dish for 1 minute to soften them.

Divided the beans equally among the tostada shells and spread them over the entire top of the shells.

Divide the scrambled eggs among the tostadas and spoon them on the refried beans.

Top each tostada with 1 ounce of shredded cheese.

Bake for 10 minutes until cheese melts.

Remove from oven and top with salsa, a drizzle of sour cream, cilantro, and a dollop of guacamole.

6 servings


10 minutes

active time

23 minutes

total time
Start Cooking