This breakfast tostada recipe is very delicious and an easy camping recipe. I discovered it on our last camping trip after making tostadas the night before. We had plenty of left-over tostada shells, refried beans, and grated cheese, so I decided to experiment with something new - the breakfast tostada.
I started my Mexican food breakfast creation with tostada shells topped with refried beans and grated cheese (just like the tostada recipe).
If you are tent camping, you can heat up the beans in a small pot, then after spreading the heated beans onto the tostada shells, add the grated cheese. The cheese will melt nicely onto the hot beans.
If you have access to a microwave, you can spread the refried beans right out of the can to the tostada shells along with un-melted cheese. Heat the combo in the microwave on high for about 1 minute. The results are about the same - hot beans with melted cheese on top.
If you would like to add bacon and/or jalapenos to your breakfast tostadas, you should cook the bacon before you do any of the above steps. After you have applied the hot beans/melted cheese, you can add bacon and/or jalapenos into the melted cheese.
Note: I haven't done this yet, but it sounds very good and I'll try it on my next camping trip.
Once you have the tostada shells ready to go, you simply add a fried egg to the top of each tostada, and you're are done!
Ingredients (4 breakfast tostadas):
Timing is important with this breakfast tostada recipe. It is best when all ingredients are hot and ready to go before you add the finishing touch (the fried egg).
As mentioned before, if you want bacon, cook it before doing anything else. You can keep the bacon warm by wrapping it in aluminum foil, but bacon doesn't have to be warm. It tastes good at any temperature.
Time out the preparation of the tostada shells with beans and cheese, so the that they will be hot and ready when the fried egg is added to the top.