If you think you don't have time for a hearty, protein-rich breakfast, think again! It's time for you to wake up! I whipped up these tostadas in less than 10 minutes and a feast ensued. Moist scrambled eggs - kicked up with taco seasoning and salsa - nestled on crunchy, seasoned corn tortillas, topped with Mexican cheese. Two minutes in the oven to melt the cheese and BAM - a breakfast bonanza!
I'm not kidding - these tostadas take about as much time as it takes to make a smoothie. And there's a good chance you already have all the ingredients in your fridge and pantry. If you don't, substitute what you have (cheddar cheese for the Mexican cheese, garlic/onion/paprika/chili powder for the taco seasoning, flour tortillas for corn - you get the point). You can't make this wrong, so have fun with it!
About the toppings: I went with a simple sprinkling of chopped green onions and cilantro, but there are plenty of delicious options out there - sliced avocado, black olives, jalapenos, red onion, salsa, sour cream, and hot sauce come to mind.
About the servings: This recipe is designed to serve four people (or two teenage boys!). If you want to serve more, simply add ingredients as needed - this recipe can easily be doubled and tripled (and even halved if you want to serve 2).
4 soft yellow corn tortillas
Cooking spray
Taco seasoning of choice (you need about 1 tablespoon total)
2 teaspoons olive oil or vegetable oil
8 large eggs
2 tablespoons milk
1/4 cup salsa or picante sauce
Salt and ground black pepper
1 cup shredded Mexican cheese blend
Chopped green onions for serving, optional
Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil. Arrange the tortillas on the prepared pan and spray with cooking spray. Lightly season each tortilla with the taco seasoning. Bake for 3 to 5 minutes, until just starting to crisp up and turn golden brown. Remove the pan from the oven and set aside. Keep the oven at 400 degrees.
Heat the oil in a large skillet over medium heat. Whisk together the eggs, milk and about 2 teaspoons of the taco seasoning. Add the egg mixture to the hot skillet. When the eggs just start to firm up (but are still pretty loose), stir in the salsa. Cook until the eggs are cooked but still moist. Season to taste with salt and pepper (be careful adding too much salt - your taco seasoning may be salty).
Spoon the egg mixture onto the toasted corn tortillas. Top with the cheese. Transfer the baking sheet to the oven and bake for 2 to 4 minutes, until the cheese melts. Top with green onions before serving if desired.
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