Mr. Handsome likes filling breakfasts, but he REALLY likes them if they involve very little bread, are full of flavor, and especially if they can somehow be related to Mexican food.
I created these breakfast tostadas one day and I’m pretty sure he would eat them every single day of his life, happily, if I would make them. I must admit, they are tasty.
You will find that I don’t have exact measurements on this recipe.. that’s because you can customize it for as many or as few people as you want. I will tell you what I did to make 4 tostadas, enough for 2-3 people. (Mr. Handsome eats two of these; I can only manage one!)
Start by browning 1/2 pound of breakfast sausage in a skillet.
Mr. Handsome likes his eggs cooked restaurant-style, which means they are cooked incredibly fast in some sort of fat (we like butter) and that they come out with NO brown on them whatsoever. They are delicious this way, and once I mastered the art of it, I cook them no other way. For the tostadas, I like to keep them in one big piece that I can cut to lay on top of the tostadas in a later step.
Meanwhile, heat a skillet on low and butter one side only of four corn tortillas. Lay the tortillas on the skillet and immediately begin assembling.
Sprinkle 2 tablespoons of grated cheddar cheese on top of each tortilla.
Top with crumbled breakfast sausage. I like to do just a thin layer.
Cut your scrambled egg “disc” into four parts and lay one on top of each tostada.
Top with more cheese…
…and let the tostadas continue to cook until the bottoms are a deep golden brown.
Top with lots of goodness: fresh Pico de Gallo, avocado slices, sour cream, and thin slices of jalapeno.
And another view, because this dish is just so beautiful…
Oh, goodness, we better do one more.