Name: Crispy Breakfast Tostadas with Eggs and Pico Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: Mexican
Ingredients: 8 corn tortillas (make sure they’re 100% corn for crispiness); 1 tablespoon extra-virgin olive oil; 2 cups refried beans, warmed; ½ cup grated sharp cheddar cheese; 8 eggs, fried or scrambled (your preference); 2 cups pico de gallo; Optional garnishes: your favorite hot sauce or salsa, avocado, and/or crumbled Cotijah or feta cheese

There’s something utterly satisfying about biting into the perfect crunch followed by a burst of fresh flavors — that’s exactly why I adore this Crispy Breakfast Tostadas with Eggs and Pico Recipe. It’s a vibrant, hearty way to start your day, combining crispy corn tortillas, warm refried beans, rich eggs, and the zing of homemade pico de gallo.

The image shows three round fried corn tortilla bases arranged on a white plate with a decorative edge, which sits on a wooden board over a white marbled surface. The first tortilla has a layer of refried beans topped with scrambled eggs, then chopped red tomatoes, white onions, and green cilantro, with a sprinkle of shredded white cheese. The second tortilla features refried beans on the bottom, a sunny-side-up egg with a bright yellow yolk in the center, and a colorful mix of chopped red tomatoes, white onions, and green cilantro on top, with some red sauce drizzled over. The third tortilla has a base of refried beans, scrambled eggs, shredded white cheese, and the same fresh tomato, onion, and cilantro mixture on top, all sprinkled with black pepper. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Breakfast Tostadas with Eggs and Pico Recipe
Top Tip
How to Serve Crispy Breakfast Tostadas with Eggs and Pico Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Breakfast Tostadas with Eggs and Pico Recipe

Why You'll Love This Recipe

This dish is one of those joyful discoveries I can’t stop making. Not only does it come together quickly, but it also hits every note you want in breakfast — crispy texture, layers of creamy and fresh flavors, and protein-packed eggs to keep you full for hours.

Simple Ingredients: You probably already have everything on hand, and it’s straightforward to make.
Crisp, Not Soggy: Baking the tortillas instead of frying them is a game-changer for cleanup plus crunch that lasts.
Freshness with a Kick: The homemade pico de gallo adds that bright, fresh zip this dish needs.
Customizable Comfort: Whether scrambled, fried, or skipping eggs, it’s easy to tailor this breakfast tostada to your taste or dietary needs.

Ingredients & Why They Work

The layers here work together like the best kitchen team — each brings a different texture and flavor that you’ll savor bite after bite. Plus, these are all approachable ingredients you can find easily at your grocery store.

Flat lay of eight golden corn tortillas arranged in a neat stack, a small white bowl of extra-virgin olive oil with a glossy surface, a white ceramic bowl filled with warm refried beans showing a smooth texture, a small white bowl heaped with grated sharp cheddar cheese in fine thin shreds, eight whole uncracked brown eggs placed symmetrically, a white bowl filled with vibrant pico de gallo featuring diced tomatoes, onions, cilantro, and jalapeños, and a small white bowl with cubed creamy white Cotija cheese, all items fresh and natural, perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Corn tortillas: Make sure they’re 100% corn for that genuine crisp without becoming rubbery.
Extra-virgin olive oil: A light brush gives your tortillas that perfect golden crunch without being greasy.
Refried beans: Warm, creamy, and comforting — they’re the sturdy base that balances the crispiness.
Sharp cheddar cheese: Adds a tangy, melty layer that complements the beans and eggs beautifully.
Eggs: Fried or scrambled, eggs bring that rich, creamy protein you'll love — cook them your favorite way!
Pico de gallo: Fresh tomatoes, onions, cilantro, and lime zing — this brightens the whole dish and keeps it from feeling heavy.
Optional garnishes: Avocado for creaminess, Cotija or feta for a salty punch, and your favorite hot sauce to spice things up.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love how forgiving this meal is. For busy mornings, I’ll swap in store-bought refried beans or salsa, and it still feels special. You can also completely skip the eggs or swap cheese for vegan options to suit your needs.

Vegan version: I once made this without eggs and cheese — topping with avocado and a smoky chipotle salsa gave it amazing flavor and creaminess.
Spice level: Add chopped jalapeños to your pico or drizzle with hot sauce for an extra kick I personally adore.
Different cheese: Cotija or feta work wonderfully to give a salty, crumbly texture if you want something other than cheddar.

Step-by-Step: How I Make Crispy Breakfast Tostadas with Eggs and Pico Recipe

A white plate with two layered golden brown crisp tortillas as the base, topped with a layer of light brown refried beans, followed by a layer of mixed colorful pico de gallo consisting of bright red diced tomatoes, white onions, and green cilantro, all topped with a sunny-side-up fried egg with a runny bright yellow yolk spreading across the plate. A silver fork and serrated knife are cutting into the egg, releasing the yolk onto the other ingredients. The plate is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Crisping the Tortillas Just Right

Preheat your oven to 400°F (200°C). Lay your corn tortillas flat on two parchment-lined baking sheets. Brush each side lightly with olive oil — don’t overdo it or they’ll get greasy. Bake for about 10-12 minutes, flipping halfway through, until they’re a beautiful golden-brown and crisp. Keep an eye on them towards the end so they don’t burn — the first time I made these, I learned to check early!

Step 2: Warming the Beans and Preparing the Eggs

While the tortillas bake, gently warm your refried beans on the stovetop or microwave until just bubbling. For the eggs, I usually fry them sunny side up with slightly crisp edges, but scrambled works just as well. Whichever way you prefer, cook them just before assembly to keep them fresh.

Step 3: Fresh Pico de Gallo Prep

If you’re making your own pico, finely chop fresh tomatoes, onions, cilantro, and a jalapeño or two if you like heat. Mix with freshly squeezed lime juice and a pinch of salt. I always make this right before serving for that fresh, zesty pop.

Step 4: Assembly Is Where the Magic Happens

Spread a generous layer of warm refried beans over each crispy tortilla. Sprinkle the shredded cheddar right on top so it starts to melt from the bean’s warmth. Next, add your cooked eggs, then top with spoonfuls of pico de gallo. Finish with avocado slices, crumbled cheese, or a drizzle of hot sauce if you like—serve immediately!

Top Tip

Over the years, I’ve learned a few tricks that help make these Crispy Breakfast Tostadas with Eggs and Pico Recipe truly shine and stay crisp from first bite to last.

Brush Lightly with Oil: Using just enough oil on each side of the tortilla helps them crisp evenly without sogginess or greasiness.
Don’t Overbake: Keep a close watch during baking because tortillas can quickly go from golden to burnt. Check around 10 minutes and adjust your oven racks if needed.
Serve Immediately: Assemble the tostadas just before eating. This keeps the tortillas crisp instead of soggy from beans or toppings.
Reheat Carefully: If you’re reheating leftovers, pop the tostadas back in a hot oven or toaster oven to restore crunch, rather than using a microwave.

How to Serve Crispy Breakfast Tostadas with Eggs and Pico Recipe

crispy breakfast tostadas - Serving Suggestion

Garnishes

I always top mine with slices of creamy avocado and sprinkle some crumbly Cotija cheese—it adds a salty balance to the fresh pico. A few dashes of smoky chipotle hot sauce or a vibrant salsa verde really bring everything together for that extra wow factor.

Side Dishes

Pair these tostadas with a side of fresh fruit or a handful of black beans for a well-rounded breakfast. Sometimes, I whip up a simple green salad with lime vinaigrette to keep it light and refreshing.

Creative Ways to Present

For weekend brunch or special occasions, I like to serve Crispy Breakfast Tostadas with Eggs and Pico Recipe on a large wooden platter so everyone can build their own. Adding small bowls of extra toppings lets your guests get creative, which is always a hit.

Make Ahead and Storage

Storing Leftovers

Leftover components store well in separate airtight containers. I keep the beans and pico in the fridge for up to 3 days. The crispy tortillas, however, lose their texture quickly, so I recommend storing those separately and reheating before serving.

Freezing

I haven’t frozen the assembled tostadas because the tortillas get soggy, but the refried beans and pico de gallo freeze beautifully in portioned containers. Just thaw overnight in the refrigerator and reheat gently.

Reheating

To revive leftover tostadas, place them on a baking sheet in a preheated 350°F oven for about 5 minutes or until crisp again. If your eggs are leftover, I recommend eating them separately or scrambling fresh eggs to maintain the best texture.

Frequently Asked Questions:

Can I make this recipe vegan?

Absolutely! Skip the eggs and cheese, and load up on avocado and extra pico de gallo or your favorite vegan cheese alternatives for a delicious vegan breakfast tostada.

What's the best way to keep the tortillas crispy?

Baking the tortillas with just a light brush of olive oil on both sides in a hot oven helps them get and stay crispy. Assemble the tostadas right before serving to prevent sogginess. Reheat leftover tostadas in the oven to regain crunch.

Can I prepare any parts in advance?

You can prepare the pico de gallo and warm the refried beans ahead of time. Just keep the tortillas and eggs separate and fresh. This way, assembly is quick and everything tastes fresh.

What can I serve with Crispy Breakfast Tostadas with Eggs and Pico Recipe?

Pair them with fresh fruit salad, black beans, or a light green salad with citrus dressing. For drinks, I love a bright fresh-pressed orange juice or a cup of strong coffee.

Final Thoughts

This Crispy Breakfast Tostadas with Eggs and Pico Recipe holds a special place in my routine because it’s so adaptable and always hits the spot. Whether it’s a lazy weekend treat or a quick weekday breakfast, you’ll appreciate the harmony of crunchy, creamy, and fresh flavors. Give it a try—you might just find it becomes your go-to morning delight too!