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Breakfast Tostadas


  • 1 lb. sliced bacon
  • 4 peeled diced potatoes
  • 1/4 cup butter
  • 12 large eggs
  • 1/4 cup chopped tomatoes
  • 3 Tbsp. fresh lime juice
  • 1 tsp. seeded, chopped jalapeno pepper
  • 12 six-inch corn tortillas, warmed
  • 2 cups shredded Jalapeno Jack cheese
  • 1 Tbsp. chopped cilantro


  • 1. Cook bacon in large skillet on medium heat until brown and crisp. Remove bacon from skillet and drain on paper towels. Crumble bacon; set aside. Reserve drippings in skillet.
  • 2. Sauté potatoes in dripping on medium-high heat until golden brown and tender. Set aside.
  • 3. Whisk eggs. Stir in potatoes and bacon.
  • 4. Melt butter in separate large skillet on medium heat. Add egg mixture to skillet and scramble until firm, but still moist.
  • 5. Meanwhile, combine tomatoes, lime juice and jalapeno pepper. Set aside.
  • 6. Divide egg mixture evenly among 12 tortillas. Top with cheese and tomato mixture. Plate 2 per serving. Sprinkle with cilantro before serving.
  • Nutritional information per serving: Calories 873; Total Fat 62g; Saturated Fat 25g; Trans Fat 0;
  • Cholesterol 466mg; Sodium 1142mg; Total Carbohydrate 41g; Dietary Fiber 4g; Total Sugars 2g; Protein 33g