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Breakfast Tostada

Course Breakfast
Cuisine Mexican American
Keyword breakfast tostada, tostada
Servings 1 serving
Author Chef Maria Cummins


  • Bowl to mix eggs
  • Cutting Board and knife
  • Frying pan and burner
  • Baking tray and parchment paper



  • 8 large eggs (lightly beaten)
  • 1 tbsp avocado oil (or cooking spray)
  • 4 corn tostadas (store bought)
  • ½ cup Mexican cheese blend (shredded)

Pico de gallo

  • 2 plum tomatoes (cored, seeded, chopped)
  • ½ white onion finely chopped
  • cup cilantro chopped
  • ½ lime juice
  • salt to taste
  • ground pepper to taste
  • 1 avocado diced (optional)


  • Preheat the broiler. Line a baking sheet with parchment paper.
  • In a mixing bowl prepare the Pico de Gallo. Add the chopped tomatoes, onions, and cilantro season with salt and pepper to taste.  Set aside.
  • In a large nonstick skillet, heat the avocado oil over medium-high heat add the eggs, reduce the heat to medium, and cook, stirring occasionally, until cooked through, 3-5 minutes. Remove the pan from the heat.
  • Arrange the tostadas on the prepared baking sheet and divide the scrambled eggs among the tostadas, then sprinkle evenly with the Mexican blend cheese. Broil until the cheese is just melted, 1–2 minutes.
  • Transfer the tostadas to plates and top with Pico de Gallo. Serve hot.
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