Hot Eats and Cool Reads: Scrambled Egg and Avocado Tostadas Recipe

Dec 3, 2012

Scrambled Egg and Avocado Tostadas Recipe

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This breakfast can be ready in 15 minutes! Great for busy weekday mornings or add it to your weekend brunch!

Cheesy Scrambled Egg and Avocado Tostadas Recipe from Hot Eats and Cool Reads! This breakfast can be ready in 15 minutes! Great for busy weekday mornings or add it to your weekend brunch!





I'm on a HUGE breakfast kick lately!! 

Of course, I've been eating it for dinner and not breakfast, but it's still so, so good either way! 


My daughter and I have been super busy, and unfortunately the blog gets somewhat neglected when life gets crazy. I did skip a post last week, so hopefully this one makes up for it!

These breakfast tostadas are AMAZING! 



Cheesy Scrambled Egg and Avocado Tostadas Recipe from Hot Eats and Cool Reads! This breakfast can be ready in 15 minutes! Great for busy weekday mornings or add it to your weekend brunch!



They are so quick to make and you could add so many different ingredients to change up the flavor. 

I will be adding black beans the next time I make them. I always have at least one can of black beans in the pantry, but when I went to grab one to make this, I realized I was all out. 

Don't ya just hate when you forget to add something to your shopping list when you use the last of it up?? Yeah, me too! Have fun with this recipe and enjoy!! 

Scrambled Egg and Avocado Tostadas 

What you need:
4 corn tostada shells
1 tablespoon butter
1 clove garlic, minced
1/2 cup bell pepper, diced
1/4 cup onion, diced
4 large eggs
2 tablespoons milk
salt & pepper
1/4 teaspoon cumin
1/4 teaspoon oregano
pinch chili powder
4 slices tomato
1 ripe avocado, cut into 8 slices and sprinkled with lemon or lime juice
shredded cheddar cheese

Directions:
Place tostadas on a baking sheet. Set aside.

Whisk together eggs, milk, salt, pepper, cumin, oregano and chili powder in a bowl. Set aside.

In a large skillet, melt butter over medium to medium high heat. Add garlic, bell pepper and onion. Saute for about 5 minutes or until veggies start to get tender. Add egg mixture and stir to scramble until eggs are cooked through. Remove from heat.

Turn on the broiler. Lay one tomato slice on each tostada. Top with scrambled eggs, avocado and cheddar. Broil for 1-2 minutes or until cheese melts.


If you like this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

15 comments:

  1. Found you from the foodie Friday blog hop, and I am so glad that I did! I can't wait to make this for breakfast tomorrow!!
    -Terra from sunshineandstovetops.blogspot.com

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  2. My kids love breakfast for dinner and so do I.. yours is a perfect recipe. thanks for sharing it on foodie friday.

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  3. Mmmm this looks so good! Definitely something my hubby would enjoy for lunch!
    Thank you so much for sharing this at Wednesday Extravaganza - Hope to see you there again next week with more deliciousness :)

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  4. We would just love your Scrambled Egg and Avocado Tostadas. Hope you have a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  5. Visiting from Mealtime Monday.
    I think scrambled eggs w/ avocado is one of the best breakfasts ever. You've made it even more awesome topping a tostada!

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  6. A lovely recipe and beautiful photos, too -
    thank you!
    Emma.

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    Replies
    1. Thanks so much!! We really loved this recipe! Thanks for stopping by!

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  7. yum! I love avocado and eggs! pinning for sure! thanks for sharing!!

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  8. These look like an awesome breakfast! I LOVE avocado :)

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  9. I love breakfast for dinner. These look amazing! Pinning.

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