Easy Breakfast Tostadas with Eggs & Refried Beans

If breakfast has been looking like scrambled eggs on repeat, these Easy Breakfast Tostadas with Eggs & Refried Beans are your upgrade. Crispy tostadas get layered with creamy refried beans, guacamole, runny-yolk eggs, salsa, and fresh toppings.

They’re crunchy, protein-packed, and family-friendly — ready in just 30 minutes.

Why You’ll Love These Breakfast Tostadas

These tostadas check every box. They’re filling thanks to the protein from eggs, beans, and (if you like) bacon. The flavor layers hit all the notes — creamy beans, rich egg yolk, tangy salsa, and bright lime juice. And the whole thing comes together quickly, which means you can actually pull them off on a busy morning or make them the centerpiece of a laid-back weekend brunch.

Ingredient Spotlight

At the heart of this recipe are three stars: crispy corn tostadas, creamy refried beans, and eggs cooked just the way you like them. From there, you can keep it classic with guacamole and salsa, or dress things up with crumbled bacon, queso fresco, and even a drizzle of chili crisp for spice. Fresh cilantro, lime wedges, and diced tomato or avocado bring brightness and color.

How to Make Easy Breakfast Tostadas

The process is simple: warm the beans with a splash of water until smooth, cook the bacon if you’re using it, and then fry or scramble the eggs. From there, it’s all about assembly. Spread the beans, add guacamole, top with an egg, spoon on salsa, and finish with your favorite toppings. Each tostada ends up as a stack of crunch, creaminess, and freshness in every bite.

👉 For full details, see the recipe card below.

Tips & Variations

These tostadas are endlessly adaptable. Skip the bacon and double the beans for a vegetarian option, or pile on pickled onions, radishes, or jalapeños for extra color and crunch. Sunny-side up eggs give you that dramatic yolk run, while scrambled eggs make them more kid-friendly.

If you’re feeding a crowd, set up all the toppings on the table and let everyone build their own tostadas — no soggy shells, no complaints.

Serving Ideas

Serve these tostadas with a side of fresh fruit or roasted breakfast potatoes to round out the plate. They pair beautifully with hot coffee, iced tea, or even a pitcher of agua fresca if you’re leaning into brunch. You can keep them simple for weekday mornings, or load them up and make them the star of a weekend breakfast-for-dinner spread.

Easy Breakfast Tostadas with Eggs & Refried Beans

Crispy tostadas piled high with creamy refried beans, perfectly cooked eggs, guacamole, salsa, and fresh toppings. These Easy Breakfast Tostadas with Eggs & Refried Beans are crunchy, saucy, a little messy, and completely irresistible. Ready in 30 minutes and endlessly customizable — the kind of breakfast that makes everyone happy to sit at the table.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 8 tostadas

Course: Breakfast, Main Course, Snack

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 8 corn tostadas
• 1 15 oz can refried beans
• 8 eggs sunny-side up, fried, or scrambled
• 4 slices bacon cooked + crumbled (optional)
• 1 cup guacamole ~2 Tbsp per tostada
• ½ cup salsa ~1 Tbsp per tostada
• chili crisp optional, for spice
• ½ cup queso fresco or cotija crumbled (optional)
• Fresh cilantro chopped (for garnish)
• 1 small tomato diced OR 1 avocado, sliced (optional garnish)
• Lime wedges for serving

Equipment

• Large skillet → for warming beans and cooking scrambled eggs (nonstick is best).
• Nonstick frying pan with lid → for sunny-side up or fried eggs (the lid helps set the whites).
• Sheet pan → for oven-baked bacon.
• Spatula → flexible silicone or fish spatula for flipping eggs without breaking yolks.
• Small bowls → for salsa, guacamole, cilantro, and toppings.
• Chef’s knife & cutting board → for chopping cilantro, tomato, avocado, or optional pickled onions.
• Tongs → for transferring bacon or placing eggs on tostadas.
• Serving platter or board → if you’re doing a tostada bar.
• Wire rack (fits inside sheet pan) → keeps bacon extra crispy.

Method

 

Instructions

1. Prep the beans: Empty the can of refried beans into a small skillet. Add 2–3 tablespoons water and stir over medium heat until smooth and spreadable, about 3–4 minutes. Keep warm on low heat, stirring occasionally.

Cook the bacon (if using):

1. Oven method (recommended): Arrange bacon slices on a foil-lined baking sheet. Bake at 400°F for 18–22 minutes, flipping once, until crisp. Transfer to paper towels to drain and crumble when cool.
2. Stovetop method: Cook in a skillet over medium heat until crisp, 8–10 minutes. Drain on paper towels and crumble.

Cook the eggs:

1. Sunny-side up: Heat 1 tsp oil or butter in a nonstick skillet over medium-low. Crack in eggs and cook until whites are set but yolks are still runny, about 3 minutes. Cover with a lid for the last 30–60 seconds to set the tops.
2. Fried (over-easy/medium): Cook as above, then flip carefully. Cook 30 seconds for runny yolks, 1–2 minutes for jammy yolks.
3. Scrambled: Whisk eggs with a pinch of salt. Cook slowly in a buttered skillet over medium-low, stirring gently until just set and creamy, 3–4 minutes.

Assemble tostadas:

1. Place tostadas on plates or a serving board.
2. Spread 3 tablespoons warm beans evenly over each tostada.
3. Add 2 tablespoons guacamole on top of the beans.
4. Place one egg in the center of each tostada.
5. Add toppings: Spoon 1 tablespoon salsa over each egg. Sprinkle with crumbled bacon (if using). Drizzle lightly with chili crisp for a pop of heat.
6. Finish & serve: Garnish with fresh cilantro, crumbled cotija or queso fresco, and diced tomato or avocado slices. Serve immediately with lime wedges for squeezing over the top.

Notes

Notes
These tostadas are all about contrast: crispy shells, creamy beans, rich eggs, and fresh toppings. A 15 oz can of refried beans stretches perfectly across 8 tostadas (3 Tbsp each), making this a family-sized recipe.
Vegetarian-friendly: Skip bacon, double beans.
Fresh-factor upgrade: Add pickled onions, radish, or jalapeños for crunch + color.
Egg your way: Sunny-side up for that yolk drizzle, fried for practicality, scrambled for kid-proof ease.
DIY Tostada Bar: Set out toppings in bowls and let everyone build their own — fun, fast, and no soggy tostadas.
Make-Ahead & Storage
Beans: Cook/warm ahead, refrigerate up to 4 days. Reheat with splash of water.
Bacon: Bake ahead, refrigerate up to 5 days or freeze 1 month. Re-crisp before using.
Eggs: Best cooked fresh. Scrambled can be reheated gently; sunny/fried do not hold well.
Tostada shells: Store-bought last weeks sealed; homemade baked shells keep 2–3 days.
Guacamole: Best fresh. Store up to 24 hrs with plastic wrap pressed directly on surface.
Toppings: Cilantro, tomato, onions hold 1–2 days in fridge. Lime wedges added fresh.

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FAQ

Can I use flour tortillas?
Yes. Just bake or pan-fry them until crisp before assembling.

Can I make these ahead?
Not fully — they’ll get soggy. But beans, bacon, and toppings can be prepped in advance to make assembly fast.

Do I have to use chili crisp?
Not at all. It’s a fun optional drizzle for spice and crunch, but they’re just as good with salsa and lime alone.

Which beans work best?
Pinto beans are classic, but black refried beans give a deeper, earthier flavor.