A tasty and hearty breakfast of eggs, vegetables and sausage served on a crispy corn tortilla.
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Tortillas – The corn tortillas can be baked instead of fried by placing them on a cookie sheet in a hot oven (375ºF) and baking until crispy, turning a couple of times to crisp both sides.
Sausage – Even though the recipe calls for Kielbasa you could use any smoked or spicy sausage such as Andouille or Spanish chorizo. If you use Mexican chorizo (which is fabulous!), add to the skillet with the onion and corn, and cook until done.
Chile – Use whatever you have that’s spicy. Here are some suggestions:
If you choose a salsa, use it as a topping once the egg mixture has been transferred to the tostada. If you add it to the eggs when cooking, the eggs will be runny.
The cheese – Use feta if you can! Otherwise, whatever you prefer.
Other ingredients – As with any tostada, avocado, lettuce or spinach, and bell pepper are always options as well as anything else you might have in the fridge that needs to be used.
Recipe author: MJ of MJ's Kitchen