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Breakfast Tostadas

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


  • 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


  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.


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

© A Well-Seasoned Kitchen ®