Ingredients
Equipment
Method
Instructions
- 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):
- 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.
- Stovetop method: Cook in a skillet over medium heat until crisp, 8–10 minutes. Drain on paper towels and crumble.
Cook the eggs:
- 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.
- Fried (over-easy/medium): Cook as above, then flip carefully. Cook 30 seconds for runny yolks, 1–2 minutes for jammy yolks.
- 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:
- Place tostadas on plates or a serving board.
- Spread 3 tablespoons warm beans evenly over each tostada.
- Add 2 tablespoons guacamole on top of the beans.
- Place one egg in the center of each tostada.
- 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.
- 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.
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.