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Breakfast Tostadas with Chorizo and Spinach
with oven-roasted oregano potatoes

Active: 35 minTotal: 35 min
20151005 breakfast tostadas nm 002.jpg?ixlib=rails 2.1

We love tostadas since fluffy, flavorful eggs are perfect with a crispy tortilla. Enjoy this Latin-breakfast staple for a quick weeknight dinner.
Smarts: We fold in spinach for some extra veggies, but feel free to use something else like bell peppers or mushrooms!

Ingredients

Servings:
4
Metric
Breakfast Tostadas with Chorizo and Spinach:
  • Eggs - 6
  • Milk - 2 Tbsp
  • Cooking oil - 1 Tbsp + 2 Tbsp
  • Tortillas, taco-sized - 8
  • Chorizo (sub Italian sausage) - 6 oz
  • Baby spinach - 3 oz
  • Green chiles - 2 oz
  • Avocados - 1, sliced or cubed
  • Cheese, Mexican blend (opt) - 4 oz, grated
  • Sour cream - 5 Tbsp
Roasted Oregano Potatoes (enough for 2 nights):
  • Potatoes - 2 1/2 lbs, chopped into 1/2" / 1.25 cm pieces
  • Cooking oil - 5 tsp
  • Oregano, dried - 1 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Potatoes - If prepping right before cooking, get oven preheated (step #1) before returning to prep. This makes enough for tomorrow night - chop potatoes into 1/2” (1.25 cm) pieces and spread out onto a sheet pan and cover tightly with some foil.
  2. Eggs - Whisk with milk and some salt and pepper.

Make

  1. Preheat oven to 500F (260C). Adjust racks so that sheet pans for potatoes and tortillas can fit.
  2. Cook potatoes for 10 minutes; then remove foil and toss with cooking oil, oregano, and some salt and pepper. Roast for another 10 to 12 minutes until golden and crispy.
  3. Brush both sides of tortillas with first part of cooking oil. Bake in the oven for 2 to 3 minutes on each side, until crispy.
  4. While potatoes and tortillas roast, heat a non-stick frying pan over medium heat. Add second part of cooking oil and then remove chorizo from casing and add to heated oil. Saute for 4 to 5 minutes.
  5. Add eggs to chorizo and lightly scramble for 1 to 2 minutes.
  6. Fold in spinach and chiles and cook until spinach is wilted. Remove from heat and season to taste with salt and pepper.
  7. Chop avocados, and spoon egg and chorizo filling over tostadas and top with cheese (if using), avocado, and sour cream. Enjoy with potatoes on the side (remember to save half the potatoes for tomorrow night though!).
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Reviews

This meal has 31 reviews

Double the potatoes to have enough for a couple of nights, easy and delicious

By: Pete
Posted: Oct 27, 2015
Diet: Original

I think I mostly liked that I had half a pound of chorizo to finish over the next week. It was really yummy!

By: Katie
Posted: Oct 22, 2015
Diet: Original

At first we thought 2 stars, but by the time we was finished I decided I wouldn't make it again.

By: Mary Ann
Posted: Oct 22, 2015
Diet: Original

tostadas were surprisingly yummy!

By: Carrie
Posted: Oct 20, 2015
Diet: Original

Good! The tostadas stayed crispy after I topped them. I don't usually like eggs for dinner but this was nice.

By: Sara
Posted: Oct 20, 2015
Diet: Original

I used soy chorizo and made soft tacos instead of tostadas, but otherwise followed the directions. Delicious.

By: Lisa
Posted: Oct 14, 2015
Diet: Original