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Breakfast Tostadas

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Breakfast Tostadas

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Course: Breakfast
Cuisine: American
Keyword: Breakfast Tostadas
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 442kcal


Southwestern Slaw

  • 2 cup cabbage
  • 2 stalk green onion
  • 1 1/2 tablespoon cilantro
  • 1/2 tablespoon olive oil
  • 1 tablespoon lime juice


  • 4 medium tortillas, corn
  • 8 large egg
  • 1/2 cup salsa
  • 1 medium avocado
  • 2 ounce Cotija cheese

Serve With

  • 4 medium orange


  • For the Southwestern slaw: chop the cabbage, onions, and cilantro. Add to a medium bowl, along with the lime juice and oil; toss to combine, then set aside.
  • For the tostadas: heat a small skillet over medium.
  • Place one tortilla in the hot skillet and cook until edges start to turn golden; flip tortilla and continue cooking until crisp. Place on a paper towel-lined plate and repeat with the remaining tortillas until all are cooked; cover and set aside to keep warm.
  • Heat a separate, nonstick skillet over low.
  • Whisk together the eggs in a small bowl, then add to the hot skillet and cook until almost set, stirring frequently to scramble. When eggs are just about done, stir in the salsa; continue cooking until completely set.
  • Meanwhile, slice the avocado and slice or shred the cheese.
  • Place 1/4 of the eggs onto each tortilla, then top with slaw, avocado, and cheese.
  • Serve oranges on the side, along with a bit more salsa if desired.
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Calories: 442kcal | Carbohydrates: 46g | Protein: 19g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 380mg | Sodium: 504mg | Fiber: 14g | Sugar: 5g

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