You are going to love this breakfast that pulls together the flavor of peppers and onions, the creaminess of swiss cheese and cream cheese, and the crispness of a baked tostada shell.
We are a couple days past Thanksgiving, and I am guessing that you (like me) have a fridge full of leftovers. This breakfast is a definite departure from what is in my fridge, and a welcome one at this point. Speaking of Thanksgiving, I hope your meal was as great as mine. Ours included low sodium versions of many of the classics – turkey, mashed potatoes, stuffing, gravy, and fresh rolls. The meal turned out great and I will share recipes on the blog at some point. I would like to tweak the stuffing a bit more before I share it, but the other recipes were pretty good as-is. Overall it was a great day with family; hopefully yours was just as great.
Now, back to those tostadas. These are a favorite around our house because they are so easy to make and really adaptable. This recipe uses green onion, tomatoes, and green chiles, but you could add black beans, jalapeno, a chopped red pepper, or other yummy ingredients that you’d like on your tostada.
Another bonus? You can prep most of these ingredients ahead to make them a really easy weekday breakfast. You can toast the shells (they will keep for a week), chop all the veggies, and mix the cream cheese spread. Then in the morning, all you need to do is scramble the eggs and assemble the tostada.
Easy Breakfast Tostadas
These low sodium breakfast tostadas can be prepped ahead for an easy weekday breakfast.
SODIUM COUNT: 270 mg per serving (makes 2 servings)
- 4 corn tortillas*
- 4 Tbsp cream cheese
- 1/2 tsp original Tabasco (you can replace this with milk or lime juice if you don’t like Tabasco)
- 1/2 medium Anaheim green chile (chopped, or use Fire Roasted Green Chiles that you’ve made ahead)
- 4 large eggs
- 1 green onion (thinly sliced)
- 1 small tomato (chopped with seeds removed)
- 1 slice Swiss cheese** (sliced into small pieces)
- Cilantro (chopped, for topping)
Preheat the oven to 375°F
Place the tortilla shells in the oven directly on the rack. As they heat, they will drape over the oven rack and then harden in that shape. Be careful to lay them evenly across the bars to help them stay somewhat flat.
Keeping a close eye on the tortilla shells, bake them for about 6 minutes, or until evenly toasted and crisp. Once they begin to brown, they will burn quickly so watch them closely. They also tend to release a lot of steam, so be careful when opening the oven so that the escaping steam does not burn you.
In a small bowl, stir the cream cheese until it is soft and creamy. Add the Tabasco and stir vigorously until the mixture is very smooth and spreadable.
When the tortilla shells are finished baking, spray a small nonstick skillet with cooking spray and heat over medium heat. Add the green chiles to the skillet and sautee for about 2 minutes, or until the peppers have softened.
While the peppers are cooking, whisk the eggs with the green onion. Pour the eggs into the skillet with the green chiles.
Cook the eggs, stirring occasionally until nearly set. Add the tomatoes and cheese and continue to cook until the cheese is melted and the eggs are cooked through.
Spread the cream cheese mixture evenly across the four toasted tortilla shells.
Divide the scrambled eggs between the tortillas.
Top with cilantro and serve.
* I use Mission brand extra thin yellow corn tortillas, which have 10 mg sodium in 3 tortillas.
** The nutritional information is for Sargento Swiss, which is 35 mg per slice.
NUTRITIONAL INFORMATION Yield: 2 servings (2 tostadas each)
Sodium: 269.7 mg, Calories: 371.0, Total Fat: 22.3 g, Saturated Fat: 10.7 g, Cholesterol: 455.5 mg, Carbohydrates: 20.9 g, Fiber: 3.6 g, Sugar: 4.7 g, Protein: 19.7 g.
Try doubling the recipe, prepping everything except the eggs ahead. You can eat the tostadas over the course of several days, cooking the eggs on demand.