I am always looking for new, creative breakfast ideas using eggs to make for my husband Robert, instead of the same ol’ scrambled eggs. Living in Colorado, with a father who grew up in Arizona, my palate tends to gravitate toward Mexican inspired dishes. One morning I created these tostadas, which come together in a snap, are healthy, very colorful, delicious – and a new favorite of Robert’s!

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Breakfast Tostadas

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  • Yield: 2 (can easily be doubled or tripled) 1x

Ingredients

Scale
  • 2 tablespoons whipped cream cheese
  • 2 teaspoons sour cream
  • 1 teaspoon pureed chipotle peppers in adobo sauce (see Note below)
  • 2 corn tortillas
  • 4 egg whites
  • 1/2 cup baby spinach leaves
  • 1 small seeded, chopped tomato

Instructions

  1. In a small mixing bowl, stir together the cream cheese, sour cream and chipotle puree. Set aside.
  2. Spray a small nonstick skillet with olive oil. Heat over medium-high heat. Cook the tortillas until crisp, around 1 1/2 to 2 minutes per side. Set cooked tortillas on paper towels to drain.
  3. Spray the pan again with olive oil and place over medium heat. Cook egg whites until set. Season to taste with salt and pepper.
  4. Spread the cheese mixture over the tortillas. Top with eggs, spinach and chopped tomato. Serve immediately.

Notes

I put the whole can in a small food processor and blend until pureed. Can be kept in the refrigerator indefinitely.

 

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Breakfast-tostadas-recipe-www.seasonedkitchen.com

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About the author

Hi, I'm Lee.

I’m an award-winning cookbook author and food blogger who believes cooking at home should be easy, elegant, and fun. My recipes and tips have been featured in national media, shared through cooking demos on TV stations across the country, and trusted by friends and readers for years. My goal is to encourage you and help build your confidence in the kitchen, so you can create meals that bring joy and connection around your table.


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