Loaded Breakfast Tostadas

These loaded breakfast tostadas with eggs, bacon, salsa, avocado and beans make the best savory Mexican-inspired breakfast or brunch option.

Overhead shot of a breakfast tostadas on a white plate.

Breakfast cravings are real

I think everyone goes through craving phases, and lately, mine is breakfast food.  

I’m sure it has something to do with loving my breakfast dates with Ben on Saturday or Sunday mornings:

Climbing out of bed, throwing on a sweater and heading down the street for a cheesy omelet, hashbrowns and coffee.  It’s just the best.

Sigh…. why is it only Monday?

Side shot close-up of breakfast tostadas.

Loaded breakfast tostadas AKA huevos rancheros

But ya’ know, I really like making breakfast at home, too.  

It’s so easy to whip up a couple of fried eggs and toast, and it never fails as a super comforting meal.  

Throw some avocado on there and I am seriously set for days.

Today I decided to take that concept to the next level with Loaded Breakfast Tostadas!  

Kinda like avo toast with a Mexican spin: Crispy shells, the most amazing and simple chilied black beans, avo, fried eggs, salsa and cilantro.  

It’s the quickest recipe ever, and so yummy, and also known as huevos rancheros (the breakfast of the Gods).

It’s good, huh?

Overhead shot of loaded breakfast tostadad with a runny egg.

P.S. Seriously, someone needs to cut off my fried egg supply – I can’t stop (see: Crispy Hash Brown Stacks, Savory Cauliflower Waffles and Chicken Sausage Potato Hash).

Wait, please don’t.  Life would be so, so sad.


Loaded Breakfast Tostadas

Tostada shells topped with eggs, bacon, salsa, avocado and beans make the best savory Mexican-inspired breakfast option. 

  • Author: Julie Andrews
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 8 Tostadas 1x
  • Category: Breakfast
  • Method: Stove-Top, Baking
  • Cuisine: Mexican




  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (4.5-ounce) can diced green chilies
  • 2 tablespoons water
  • ½ teaspoon ground cumin
  • Coarse salt and ground black pepper


  • 2 slices cooked bacon, crumbled
  • 8 large eggs
  • Coarse salt and ground black pepper
  • 8 tostada shells*
  • 2 ripe avocados, sliced
  • ½ cup salsa
  • ¼ cup fresh cilantro, chopped


  1. Heat oven to a low broil.
  2. In a medium saucepan, heat black beans, green chilies, water, cumin and a pinch of salt and black pepper to medium heat. Bring to a simmer, stirring regularly. Use the back of a fork to smash some of the beans.
  3. Heat large non-stick skillet to medium. Add bacon and cook until crispy, about 3-4 minutes on each side. Remove and place on a paper towel. Once slightly cooled, crumble. Discard most of the bacon fat. Place the skillet back on medium heat. Add eggs and season with salt and pepper. Allow to cook 2-3 minutes, until white is mostly cooked. Place a lid on top and cook an additional 1-2 minutes, until white is completely cooked but yolk is runny. Remove from heat.
  4. Place tostadas under the broiler and allow to cook 1-2 minutes on each side.
  5. Spread beans on the tostadas, then top with eggs, crumbled bacon, avocado, salsa and cilantro.


Cooking Tip: Choose tostada shells free of hydrogenated oil.


  • Serving Size: 1 tostada
  • Calories: 251
  • Sugar: 2 g
  • Sodium: 513 mg
  • Fat: 15 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 7 g
  • Protein: 11 g
  • Cholesterol: 186 mg

Keywords: easy, simple, huevos rancheros, homemade, made from scratch, best, healthy

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