Mini Breakfast Tostada Cups

Breakfast is often hailed as the most important meal of the day, and what better way to celebrate it than with a fun and delicious recipe? Crunchy Mini Breakfast Tostada Cups are a creative twist on traditional breakfast fare. These bite-sized delights are not only visually appealing but also packed with flavor, making them ideal for family breakfasts, brunch gatherings, or even meal prep for busy mornings.

Start your day with a burst of flavor and fun by making Crunchy Mini Breakfast Tostada Cups! These bite-sized delights combine crispy corn tortillas, seasoned black beans, fluffy scrambled eggs, and melted cheese for a delicious breakfast option everyone will love. Perfect for brunch gatherings or busy mornings, this recipe guides you through selecting fresh ingredients and assembling the cups for maximum flavor. Elevate your breakfast game with vibrant toppings and enjoy a nutritious meal that’s as visually appealing as it is tasty!

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Ingredients

12 small corn tortillas

1 cup black beans, drained and rinsed

6 large eggs

1/4 cup milk

1 cup sharp cheddar cheese, shredded

1/2 cup cherry tomatoes, diced

1 ripe avocado, diced

1/4 cup fresh cilantro, finely chopped

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground pepper, to taste

Olive oil spray

Optional toppings: sour cream, fresh salsa, sliced jalapeños

Instructions

Preheat Oven: Start by preheating your oven to 375°F (190°C). This ensures your cups will bake evenly.

Prepare Tortilla Cups: Lightly coat a muffin tin with olive oil spray. Take each corn tortilla and gently press it into the muffin cups, forming a small cup shape. Bake the tortillas in the preheated oven for about 8-10 minutes, or until they turn a lovely golden brown and become crispy.

Cook Black Beans: In a small saucepan, warm the drained black beans over medium heat. Sprinkle in the ground cumin, smoked paprika, salt, and pepper. Using a fork, mash the beans lightly to help blend the spices and enhance the flavors. Once mixed, remove from heat and set aside.

Whisk Eggs: In a mixing bowl, whisk together the eggs and milk until well blended and smooth. Season the mixture with a pinch of salt and freshly ground pepper to taste.

Scramble Eggs: In a non-stick skillet set over medium heat, pour the egg mixture. Stir occasionally as the eggs begin to set, being careful not to overcook. Aim for soft, fluffy eggs that are just set.

Assemble Tostada Cups: When the tortilla cups are ready and crispy, remove them from the oven. Start by spooning a layer of the spiced black beans into each cup. Follow this with a generous helping of scrambled eggs, then top each cup with a sprinkle of shredded sharp cheddar cheese.

Final Bake: Place the filled tostada cups back into the oven for an additional 5-7 minutes. Keep an eye on them until the cheese is melted and bubbling with deliciousness.

Add Fresh Ingredients: Remove the tostada cups from the oven and let them cool slightly. Top each cup with diced cherry tomatoes, avocado chunks, and a sprinkle of fresh cilantro for vibrant flavor and color.

Serve: For an extra burst of flavor, garnish the tostada cups with optional toppings such as sour cream, fresh salsa, or sliced jalapeños. Serve warm and indulge in these delightful mini breakfast tostada cups!

Prep Time, Total Time, Servings: 20 mins | 30 mins | 4 servings