Scrambled Egg Breakfast Tostadas recipe

Total Time

30 min

Preparation Time

10 min

Cooking Time

20 min

543

Ingredients (4 Servings)

  • 8 corn tortillas, fried in canola oil until slightly crispy, then salted
  • Herbed goat cheese:
  • goat cheese (about 1/2 cup)
  • 1/2 tbsp minced fresh herbs (I used thyme, rosemary and chives)
  • Caramelized onions:
  • 2 cups thinly sliced red onion
  • 1 cup thinly sliced red bell pepper
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Scrambled eggs:
  • 4 eggs
  • 1/2 cup diced tomato
  • 1/4 cup grated gruyere cheese
  • 1/4 cup heavy cream
  • 1/4 tsp red pepper flakes
  • salt and pepper, to taste
  • 2 tbsp unsalted butter
  • chopped herbs and red pepper flakes, to garnish (optional)

Directions

  • In a medium saucepan, combine onions, bell pepper, olive oil, vinegar, salt and pepper. Turn heat on low and let mixture caramelize for 1 hour, stirring occasionally. Remove from heat and reserve. (This can be done the day before. Refrigerate and reheat when needed.)
  • Combine goat cheese and minced herbs together in a small bowl. Reserve.
  • In a large bowl, beat eggs and whisk in cream, tomato, gruyere, red pepper flakes, salt and pepper. Melt butter in a non-stick pan and pour egg mixture in. Cook eggs to desired doneness.
  • To serve, spread about 1 tablespoon herbed goat cheese onto a tortilla. Top with scrambled eggs and caramelized onion mixture. Garnish with chopped herbs and red pepper flakes.

Nutrition

Per serving:
  • Calories:- 154
  • Fat:- 4 g
  • Cholesterol:- 12 mg
  • Sodium:- 45 mg
  • Carbohydrate:- 62 g
  • Fiber:- 6 g
  • Protein: 42 g