Crispy Corn and Pepper Breakfast Tostadas
Crisp corn tortillas hold creamy eggs, sweet peppers, and a bright lime finish for a cheerful breakfast.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (118 reviews)
INSPIRED BY
A home-kitchen breakfast built around oven-crisp tortillas and a quick pepper and corn skillet.
Story
These tostadas are my answer when breakfast needs to feel a little special but the morning is already moving fast. The tortillas crisp in the oven while the pepper and corn warm in the skillet, and the eggs stay soft and friendly. I like putting every topping on the table so people can make their own. It feels a bit like a weekend breakfast, even on an ordinary weekday.
By Casey
Ingredients
- 8 small corn tortillas
- 1 1/2 tbsp olive oil
- 1 red bell pepper, finely diced
- 1 cup corn kernels, fresh or thawed
- 8 large eggs
- 2 tbsp milk
- 1/2 tsp kosher salt
- 1 avocado, diced
- 1/4 cup crumbled cotija or feta
- 1 lime, cut into wedges
- Hot sauce, for serving
Instructions
- Heat the oven to 425°F, brush both sides of the tortillas with olive oil, and arrange them on a sheet pan.
- Bake the tortillas for 8 minutes, flip, and bake 3 to 4 minutes more until crisp and lightly browned.
- Warm a nonstick skillet over medium-high heat, add the bell pepper and corn, and cook for 4 minutes until the pepper is tender-crisp.
- Whisk the eggs, milk, and salt, pour them into the skillet, and stir gently for 2 to 3 minutes until softly set.
- Top each crisp tortilla with the eggs, pepper mixture, avocado, and cotija or feta.
- Serve right away with lime wedges and hot sauce so everyone can finish their own tostada.
Chef Tips
- Bake the tortillas until they are fully crisp, since the toppings soften them quickly.
- For a milder breakfast, use a yellow bell pepper and keep hot sauce on the side.
- Frozen corn works well and does not need to be thawed if you give it one extra minute in the skillet.
- Set out the toppings separately when serving kids so they can build a tostada they will actually eat.
Cook's Notes
- **Crisp shells:** Bake until lightly browned, then top just before serving.
- **Eggs:** Keep the heat moderate and stir often for soft curds.
- **Toppings:** Diced tomato, salsa, or black beans are easy additions.
- **Kid plate:** Serve the shell, eggs, and toppings separately for picky eaters.