Saucy Bacon and Egg Tostadas

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Prep Time
5
 minutes
Cook Time
15
 minutes
Makes
4
 servings
  • Ingredients & Instructions
  • Reviews

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INGREDIENTS


  • 4

    Mission Baked Tostadas
  • 2

    Roma tomatoes, chopped
  • 4

    slices of Bacon, finely chopped
  • 2

    Tbsp Onion, chopped
  • 1

    tsp Garlic
  • 1

    tsp Serrano chili
  • 2

    tsp Cilantro
  • 2

    Tbsp Vegetable or Chicken broth
  • ¼

    tsp Salt
  • 1

    Tbsp Onion, diced
  • 4

    Eggs
  • ¼

    cup Refried pinto beans (15oz can)
  • 1

    tsp Garlic, minced
  • 1

    Tbsp Cilantro
  • 1

    Tbsp Green bell pepper, chopped

INSTRUCTIONS


  • Step 1

    To make red salsa: In blender place tomatoes, onion, garlic, serrano, cilantro, stock and salt. Blend until smooth. Cook 2 teaspoons canola oil in non-stick sauce pan over medium high heat. Add salsa, cook for about 4 to 6 minutes or until tomato changes to a deeper red color.

  • Step 2

    Heat non-stick skillet over medium heat. Cook bacon stirring constantly until crisp or about 3 to 5 minutes and set aside. Leave about 1 tablespoons bacon fat in the skillet and remove the rest.

  • Step 3

    Beat eggs, bacon, and pepper in a bowl and whisk until well combined. Pour the egg mixture into the skillet and cook until eggs are scrambled and cook; stirring frequently (about 4 to 5 minutes).

  • Step 4

    To assemble tostadas: Spread 1 tablespoon refried pinto beans on top of each tostada. Divide egg mixture evenly and top with egg bacon mixture. Serve with red salsa.

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