Beef Breakfast Tostadas

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These tostadas are actually what starting this whole twofer idea. We had leftover taco meat in the fridge and a bunch of corn tortillas.  I wanted to make something tasty on a weekend for breakfast and these tostadas came to be.

Let’s get to it!

The first order of business is to chop your fajita filling into more bite-sized pieces.  

When that’s done put the eggs in a bowl and whisk them together with a fork. 

Now heat up your vegetable oil over medium heat in a small shallow pan large enough to fit your tortillas.  Add a tortilla as soon as the oil starts to shimmer. 

When it’s slightly browned on one side, flip it over.  Once it’s crispy lay it on a paper towel-lined plate and sprinkle with salt. Repeat this with the rest of your tortillas.

In between frying tortillas, toss the fajita filling in a nonstick skillet over medium heat.  Cook fror about a minute, just enough time to heat it through. 

Next pour in the whisked eggs and turn the heat down to low(would it be better to turn down the heat before adding the eggs?).  Stir the mixture occasionally as the eggs begin to cook.

Once the eggs are almost done add the shredded cheese. 

Cover it with a lid and turn the heat off.  Let it sit a couple of minutes covered to melt the cheese. Taste the eggs to see if any salt is needed.

You’re ready to assemble!  Place a fried tortilla on a plate and top with some of the cheesy eggs. 

Sprinkle chopped onion on top and add sour cream and salsa if you’d like.

This is definitely become one of our favorite breakfasts!  The crispy corn tortilla has a nice crunch and adds a nutty flavor.  That combined with the meaty egg filling is just “killer” as my husband would say. 🙂

Enjoy!

 

Beef Breakfast Tostadas
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Ingredients

  • 5 eggs
  • 2 cups beef fajitas filling
  • 1 cup shredded sharp cheddar cheese
  • 1 cup vegetable oil
  • 8 medium corn tortillas
  • salt
  • Diced red onion
  • Salsa and sour cream

Instructions

  1. Chop fajita filling into bite-sized pieces.
  2. Whisk eggs in a bowl with a fork.
  3. Heat vegetable oil over medium heat in a small shallow pan large enough to fit tortillas.
  4. Add a tortilla once oil starts to shimmer. When slightly browned on one side, flip. Once crispy lay on a paper towel-lined plate and sprinkle with salt. Repeat with remaining tortillas.
  5. In between frying tortillas, toss fajita filling in a nonstick skillet over medium heat. Cook about a minute, just enough time to heat it through.
  6. Pour in whisked eggs and turn heat down to low. Stir occasionally as the eggs begin to cook.
  7. Once the eggs are almost done add shredded cheese. Cover with a lid and turn the heat off. Let sit until cheese is melted. Taste eggs for salt.
  8. Place a fried tortilla on a plate and top with some of the cheesy eggs. Sprinkle chopped onion on top and add sour cream and salsa if you’d like.

Nutrition

Calories

2446 cal

Fat

260 g

Carbs

5 g

Protein

42 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
339
http://www.rachelpounds.com/2019/06/07/beef-breakfast-tostadas/

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  1. Pingback: Flavor of the Month Summary: Twofers! - By the Pounds

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