Gluten-Free Breakfast Tostadas

Gluten Free Breakfast Tostada Recipe

If you have ever seen a copy of our magazine, Simply Gluten Free Magazine, you have most likely noticed that in every issue we feature 5 Ingredient Recipes. It is one of our most popular features. One such recipe is this Gluten Free Breakfast Tostada Recipe.

We don’t count water, oil, salt, and pepper as ingredients, but we do count everything else. (Unlike some I have seen that don’t count all sorts of things such as herbs, spices, etc. and wind up with more like 12 ingredient recipes.)

I created this recipe for an upcoming feature – 5 Ingredient Breakfast. And I have been eating it for breakfast weekly ever since. I just love it! (And I’m not even a breakfast fan!)

The recipe is for one serving, but you can make as many as you like. Be sure to use good cage-free, pastured eggs (I like Nature’s Yoke) and if you want to keep your calories down, you can use fat free refried beans and low fat cheese with no compromise in taste.

Here’s a tip on how to make the perfect fried egg:

Heat a little oil or butter in a non-stick pan over medium-high heat until hot. Break the egg into the skillet and immediately reduce the heat to low. Cook the eggs gently until the whites are set. If you like your eggs flipped, slide a thin spatula under the egg and gently flip it over. Cook for another minute or two or until desired amount of doneness.

Gluten-Free-Breakfast_tostadas-Recipe

5 from 1 vote
Gluten-Free Breakfast Tostadas
Gluten Free Breakfast Tostada Recipe
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 
Course: Breakfast
Cuisine: American, Mexican
Servings: 1 Servings
Calories: 278 kcal
Author: Carol Kicinski
Ingredients
  • Vegetable or olive oil
  • 1 corn tortilla
  • 3 tablespoons refried beans
  • 2 tablespoons Mexican blend grated cheese
  • 2 tablespoons prepared salsa
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 1 pastured cage-free large egg
Instructions
  1. Position the oven rack about 6 inches from the broiler. Preheat the broiler. Line a baking sheet with parchment paper.
  2. Heat about 1 tablespoon of oil in a small skillet until very hot. Add the tortilla and fry until golden brown and crispy on one side, about 1 minute. Flip and fry the other side for 30 seconds. Pat off excess oil with a paper towel and place on the baking sheet. Spread the beans evenly over the top of the tortilla and sprinkle the cheese over top, broil for about 2 minutes or until the cheese starts to melt. Top with the salsa.
  3. Heat a little oil in a small skillet over medium heat. Fry the egg and place on top of the tostada.
Nutrition Facts
Gluten Free Breakfast Tostada Recipe
Amount Per Serving
Calories 278 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g35%
Cholesterol 194mg65%
Sodium 742mg31%
Potassium 200mg6%
Carbohydrates 19g6%
Fiber 4g16%
Sugar 2g2%
Protein 16g32%
Vitamin A 690IU14%
Calcium 274mg27%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: 5-Ingredient Easy Eggs Gluten-Free Gluten-Free Recipes Mexican Nature's Yoke
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