Breakfast Tostadas Recipe
Classic American breakfast foods are some of the cheapest out there. Staples like eggs, toast, and potatoes are inexpensive and versatile. If you can come up with creative ways to use these foods, you can start incorporating more breakfast-for-lunch or breakfast-for-dinner meals into your meal rotation.
And you can save a lot of money too.
These breakfast tostadas are extremely budget-friendly:
- Tortillas: I bought a bag of 36 corn tortillas for $1.85 (that’s about 5 cents each).
- Eggs: The eggs I used cost 12 cents each, and the jalapeno was 20 cents.
- Bacon: Instead of frying my own bacon, I purchased a small amount from the grocery store salad bar for 40 cents.
Including some cheese and red bell peppers I already had on hand, the grand total for each breakfast tostada was less than 40 cents.
How’s that for a cheap breakfast?
If you’re feeling ambitious and want to save even more money, you could make your own tortilla shells. I make mine with coconut oil instead of lard, so they’re healthier than many of the tortillas you find in the grocery store.
You could easily make breakfast burritos if you have larger tortilla shells on hand. Simply prepare all of the fillings, and wrap in a tortilla that has been warmed over the stove top for a couple of seconds.
- 4 corn tortillas
- Olive oil
- 4 eggs
- 2 tablespoons whole milk
- Salt and pepper
- Shredded cheese
- Chopped bacon
- Chopped green and red peppers
- Sliced jalapenos
- Preheat oven to 400F. Brush each side of tortillas with olive oil. Bake for 7 to 8 minutes, or until toasted.
- Meanwhile, whisk eggs together with milk. Season with salt and pepper. Scramble eggs over medium heat.
- Top each tostada with scrambled eggs and toppings. Bake for an additional 5 minutes or until cheese is melted.