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!
Breakfast Tostadas
Ingredients
- 2 tablespoons whipped cream cheese
- 2 teaspoons sour cream
- 1 teaspoon chipotle peppers in adobo sauce, pureed, see Note below
- 2 corn tortillas
- 4 egg whites
- 1/2 cup baby spinach leaves
- 1 chopped tomato, small seeded
Instructions
- In a small mixing bowl, stir together the cream cheese, sour cream and chipotle puree. Set aside.
- 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.
- Spray the pan again with olive oil and place over medium heat. Cook egg whites until set. Season to taste with salt and pepper.
- Spread the cheese mixture over the tortillas. Top with eggs, spinach and chopped tomato. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.





