A Southwestern take on eggs and toast, these sheet pan breakfast tostadas are a step away from ordinary, with crunchy corn tortillas, sharp cheddar cheese, eggs, and brilliant salsa verde. 

Image of sheet pan breakfast tostada with lots of southwestern toppings.

I’m always on the lookout for fresh ideas for breakfast. Although I love a bowl of creamy oatmeal, topped with fresh fruit, or a short stack of whole wheat pancakes to start my day, I lean toward savory rather than sweet breakfasts.

These sheet pan breakfast tostadas immediately caught my eye. “Tostada” is literally translated from the Spanish as “toasted,” referring to the tortilla, often a somewhat dry or stale tortilla, that nonetheless is perfect for toasting. It’s just like using day old bread to make delicious toast. Get it? “Toast-ada”!

I love that these breakfast tostadas are made on a sheet pan in the oven. I use my sheet pans at least once a day but not often for breakfasts. I love sheet pan dinners, as evidenced by the many recipes I’ve collected. I love to bake bacon on sheet pans, and roast vegetables

What are sheet pan breakfast tostadas? A crisp corn tortilla, topped with melted cheddar cheese and a perfectly done “fried” egg. Don’t stop there, though, the toppings are what makes this breakfast outstandingly delicious. Pile on toppings like cooked chorizo, crispy bacon, sliced radishes, avocado, pickled red onions, additional cilantro, and diced tomatoes. Whatever you like! 

Are you ready for the finale? Drizzle it all with brilliantly green salsa verde, brightly herbal and slightly tangy, for an unforgettable breakfast. 

Image of freshly made salsa verde in a jar, with a spoon inserted

PS: Sheet pan breakfast tostadas make an absolutely delicious lunch or dinner. Perfect for meatless Mondays or a vegetarian meal if you don’t use bacon or chorizo.

image of sheet pan breakfast tostadas topped with jalapeno, tomato, cilantro, and radish

About these sheet pan breakfast tostadas:

Sheet pan breakfast tostadas are easy to prepare but the first step is having the desired toppings ready. Don’t wait until the tostadas are in the oven to assemble the toppings or you’ll find that the tostadas are ready to come out of the oven before you’re ready to sit down to eat. 

The salsa verde can be made a day or two in advance and stored in the refrigerator. You’ll want to fry up bacon or chorizo ahead of time, if desired, and chop up the veggies and cilantro. Once you have all of that lined up, turn the oven to broil, and get your sheet pan ready to go.

I like corn tortillas for tostadas because they have tons more flavor but white flour tortillas would work as well. Place the tortillas on the baking sheet, sprinkle each one with one quarter cup cheddar cheese, making a little indentation or nest with the cheese in the center of the tortilla. This little nest will hold the raw egg in place until it’s cooked.

Crack an egg into a small bowl or measuring cup and gently slide it into the shredded cheese nest. Don’t worry if a little egg runs over the edge of the cheese nest. Repeat this process for each tortilla. 

Carefully slide the sheet pan under the broiler. Keep the pan nice and level so the eggs stay nestled in. Broil for 8-10 minutes or until the tops and whites are set but the yolks are still runny. The tortillas should be lightly brown and crisp and the cheese melted and bubbly.

Pile on the toppings and dig in. This is definitely a knife and fork meal, unless you don’t get carried away with toppings like I do. I pretty always much end up with a little mountain on my breakfast tostada. ” Tostada mountains” for breakfast! Yessss!

image of breakfast tacos or tostadas with loads of toppings including homemade salsa verde

How to make these tostadas your own:

Toppings are really the way to make these your own creation. Serving these breakfast tostadas with the toppings in bowls allows everyone to individualize their breakfast–perfect for picky eaters who might just forgo all the toppings. Here’s some suggestions for you: 

  • fried chorizo (Mexican style sausage)
  • crispy bacon
  • sliced radishes
  • sliced green onions
  • avocado or guacamole
  • pickled red onions
  • additional cilantro
  • diced tomatoes
  • salsa verde or regular salsa
  • sour cream (or try plain Greek yogurt)

image of homemade breakfast tostadas. Very colorful with lots of toppings.

Reheating and Storage Tips

Sheet pan breakfast tostadas are definitely best eaten right away. If you have any left over, store them securely wrapped in the refrigerator, separate from the toppings. Put them back in the oven or toaster oven to reheat, about 5 minutes, then top as desired. 

Photograph of runny egg atop a breakfast tostada.

Other tasty breakfast recipes

Are you in the more savory type breakfast camp like me? Here’s a few more ideas you may want to try:

 

A Southwestern take on eggs and toast, these sheet pan breakfast tostadas are a step away from ordinary, with crunchy corn tortillas, sharp cheddar cheese, eggs, and brilliant salsa verde. 

Sheet Pan Breakfast Tostadas

Sheet Pan Breakfast Tostadas

Yield: 8 tostadas
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

A Southwestern take on eggs and toast, these sheet pan breakfast tostadas are a step away from ordinary, with crunchy corn tortillas, sharp cheddar cheese, eggs, and brilliant salsa verde.

Ingredients

  • 8 (6 inch) corn tortillas
  • 8 ounces sharp cheddar cheese, grated (about 2 cups)
  • 8 large eggs
  • Salsa verde
  • Optional toppings: cooked chorizo, crispy bacon, sliced radishes, avocado, pickled red onions, additional cilantro, diced tomatoes

Instructions

  1. Prepare desired toppings and have them ready for serving. (see note)
  2. Place oven rack about 12 inches from broiler. Preheat oven broiler. Prepare rimmed baking sheet by lining with parchment paper for easy cleanup.
  3. Arrange tortillas on baking sheet. Spread each tortilla with 1/4 cup cheese, forming a slight well in the center with the cheese. 
  4. Carefully top each one with an egg in the well of cheese. I broke each egg into a small cup and then slid it onto the tortilla.
  5. Broil on middle rack until eggs are cooked to your liking, about 8-10 minutes for a runny yolk.
  6. Top tostadas with salsa verde and desired toppings. Serve immediately.

Notes

  • I like to top mine with julienned radishes, cubed avocado, diced tomatoes, and cilantro, and of course, delicious salsa verde. You may want to have additional salsa verde to pass. 

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Nutrition Information:
Yield: 4 Serving Size: 2 tostadas
Amount Per Serving: Calories: 586Total Fat: 43gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 443mgSodium: 908mgCarbohydrates: 18gFiber: 5gSugar: 4gProtein: 33g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Verdict: OBSESSED. So much flavor in these. I like to pick them up, fold them, and eat them like a taco. Messy and delicious.
Husband’s take: Honestly, Ben is more of a hash browns and potatoes kind of guy, but he’d eat these if he had to.
Changes I would make: None at all are necessary, but have fun with the toppings!
Difficulty: Easy!