Sheet Pan Breakfast Tostadas

At a glance

What stands out: A southwest take on eggs and toast, these sheet pan breakfast tostadas are a step away from ordinary, with crunchy corn tortillas, sharp cheddar cheese, eggs, and brilliant salsa verde. This breakfast idea is fresh and unique, and is also welcome at lunch or dinner.

How long it takes: 20 minutes
Equipment you’ll need: large sheet pan, parchment paper for straightforward clean-up
Servings: 4 (2 tostadas each)

We're always on the lookout for fresh ideas for breakfast. Although we love a bowl of creamy oatmeal, topped with fresh fruit, or a short stack of whole wheat pancakes to start our day, we lean toward savory rather than sweet breakfasts.

These sheet pan breakfast tostadas immediately caught our eye. “Tostada” is literally translated from the Spanish as “toasted,” referring to the tortilla, often a somewhat dry or stale tortilla, that nonetheless is reliable for toasting. It’s just like using day old bread to make rich toast. Get it? “Toast-ada”!

We love that these breakfast tostadas are made on a sheet pan in the oven. We use our sheet pans at least once a day but not often for breakfasts. We love sheet pan dinners, as evidenced by our collection of 20+ Lighter Sheet Pan Dinners. We love to bake bacon on sheet pans, and roast vegetables.

sheet pan breakfast tostadas

Layered with deliciousness. The base is a crisp corn tortilla, topped with melted cheddar cheese and a evenly done “fried” egg. Don’t stop there, though, the toppings are what makes this breakfast outstandingly rich. Pile on toppings like cooked chorizo, crispy bacon, sliced radishes, avocado, pickled red onions, additional cilantro, and diced tomatoes, whatever you like!

A green finale. This breakfast tostada is drizzled with brilliantly green salsa verde, brightly herbal and slightly tangy, for an unforgettable breakfast. You can make your own salsa verde (we highly recommend it!) or buy a jar at the grocery store.

A hearty meal any time of the day. Sheet pan breakfast tostadas make an absolutely rich lunch or dinner. They’re reliable for meatless Mondays or a vegetarian meal. If you want to bulk the tostadas up, add cooked bacon or chorizo.

Individualized. The tostadas themselves are pretty simple: tortilla, cheese, egg. You can offer an array of toppings so that everyone can make their breakfast tostada to order. Keep reading for lots of topping ideas.

How it comes together

Prep the toppings. Sheet pan breakfast tostadas are straightforward to prepare but the first step is having the desired toppings ready. Don’t wait until the tostadas are in the oven to get the toppings ready or you’ll find that the tostadas are ready to come out of the oven before you’re ready.

Preheat the oven. Once you have all of that lined up, turn the oven to broil, and get your sheet pan ready to go.

Arrange the tortillas on a sheet pan and make a shredded cheese nest. We like corn tortillas for tostadas because they have tons more flavor but white flour tortillas work as well. Place the tortillas on the baking sheet, sprinkle each one with one quarter cup cheddar cheese, making a little indentation or nest with the cheese in the center of the tortilla. This little nest will hold the raw egg in place until it’s cooked.

Carefully crack an egg into the nest. Here’s how to do it: crack an egg into a small bowl or measuring cup and gently slide it into the shredded cheese nest. Don’t worry if a little egg runs over the edge of the cheese nest. Repeat this process for each tortilla.

Broil. Carefully slide the sheet pan under the broiler. Keep the pan nice and level so the eggs stay nestled in. Broil for 8 to 10 minutes or until the tops and whites are set but the yolks are still runny. The tortillas should be lightly brown and crisp and the cheese melted and bubbly.

Pile on the toppings and dig in. This is definitely a knife and fork meal unless you don’t get carried away with toppings like we do. We pretty always much end up with a little mountain on our breakfast tostada. ” Tostada mountains” for breakfast! Yes!

You can also fold them in half and eat them like a taco, especially if the egg yolks are a little firmer.

Suggested Toppings

Toppings are the way to make these tostadas your own creation. We like to serve the breakfast tostadas with the toppings in bowls allowing everyone to individualize their breakfast. This works well for picky eaters who might just forgo all the toppings. Here are suggestions for you:

• fried chorizo (Mexican style sausage)
• crispy bacon (try straightforward baked bacon or air fryer bacon)
• sliced radishes
• sliced green onions
• avocado or guacamole
• pickled red onions
• additional cilantro
• diced tomatoes
• salsa verde, regular salsa, or chipotle salsa
• pico de gallo (fresh tomato salsa)
• black bean corn salsa
• sour cream (or try plain Greek yogurt)

Make Ahead Ideas

The salsa verde can be made a day or two in advance and stored in the refrigerator. Fry up bacon or chorizo ahead of time, if you’re using it, and chop up the veggies and cilantro. Refrigerate until ready to use.

Keeping leftovers

Refrigerate: Sheet pan breakfast tostadas are definitely best eaten right away. If you have any left over, store them securely wrapped in the refrigerator, separate from the toppings.

Reheat: Put them back in the oven or toaster oven to reheat, about 5 minutes, then top as desired.

Like the idea of straightforward meals with few ingredients? Be sure to take a look at our collection of 5 ingredient dinner recipes. Cooking good food doesn’t have to be complicated!

Free Meal Plans

Interested in a weekly meal plan that includes this recipe? Take a look at our Meal Plan #13 or Meal Plan #56. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly.

Browse Meal Plans

Savory Breakfast Ideas

Are you in the savory breakfast camp like us? Here are a few more ideas you may want to try:

• Crescent Roll Breakfast Casserole with Turkey Sausage
• Breakfast Casserole with Sausage and Spinach
• California Breakfast Wrap (with bacon, avocado, egg)
• Shakshuka
• Asparagus Frittata
• At-home Starbucks Egg White Wrap (with spinach and feta)
• Bacon Cheddar Quiche with Sweet Potato Crust
• Egg White Muffins with Sausage and Broccoli

• Yield: 4
• Prep: 10 minutes
• Cook: 10 minutes
• Total: 20 minutes

Ingredients

• 8 (6 inch) corn tortillas
• 8 ounces sharp cheddar cheese, grated (about 2 cups)
• 8 large eggs
• ½ cup salsa verde
• optional toppings (see note below for ideas)

Method

1. Prepare desired toppings and have them ready for serving (see note).
2. Place oven rack about 12 inches from broiler. Preheat oven broiler. Prepare rimmed baking sheet by lining with parchment paper for easy cleanup.
3. Arrange tortillas on baking sheet. Spread each tortilla with ¼ cup cheese, forming a slight well in the center with the cheese.
4. Carefully top each one with an egg in the well of cheese. It works best if you break each egg into a small cup and then slid it onto the tortilla.
5. Broil on middle rack until eggs are cooked to your liking, about 8 to 10 minutes for a runny yolk.
6. Top tostadas with salsa verde and desired toppings. Serve immediately.

Notes

Topping ideas: The breakfast tostadas pictured are topped with julienned radishes, cubed avocado, diced tomatoes, fresh cilantro, and salsa verde. You may want to have additional salsa to pass. Any type of salsa would be rich. Additional toppings could be cooked chorizo, crispy bacon, pickled red onions, chopped peppers, crumbled queso fresco, and so on.

Cheese: Instead of cheddar, you can substitute another cheese of your choice. A Mexican blend would be great!