Nothing makes this gal happier than brunch. Good friends, amazing food and music in the background is my forever Sunday mood. Breakfast tostadas are so easy to prepare, and a mini version of anything is always greeted with a “wow!”
Mini Breakfast Tostadas
12 mini or street taco corn tortillas
3 tablespoons olive oil, divided use
6 eggs
4 teaspoons milk
2 teaspoons salt
1 teaspoon ground black pepper
2 cups refried beans, warmed
Pico de gallo or salsa
1. Preheat oven to 350 degrees. Place tortillas on a baking sheet and lightly brush tortillas with 2 tablespoons olive oil. Bake until crisp, about 10 minutes.
2. In a bowl, whisk together eggs, milk, salt and pepper.
3. Add remaining 1 tablespoon oil (or you can use 1 tablespoon butter) to a skillet over medium-high heat. Pour in eggs and cook until scrambled. Remove from heat.
4. Spread beans over tostadas, spoon eggs over beans and top with pico de gallo or salsa.
Makes 12 tostadas.
