Sheet Pan Breakfast Tostadas

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. 

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 my collection of 20+ Healthy Sheet Pan Dinners. I love to bake bacon on sheet pans, and roast vegetables. 

What are sheet pan breakfast tostadas?

The base is 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. 

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

how To Make sheet pan breakfast tostadas

Prep the toppings: 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 get the toppings ready or you’ll find that the tostadas are ready to come out of the oven before you’re ready. 

Preheat the oven: Once you have all of that lined up, turn the oven to broil, and get your sheet pan ready to go.

Arrange the tortillas on a sheet pan and make a shredded cheese nest. I like corn tortillas for tostadas because they have tons more flavor but white flour tortillas 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.

Carefully crack an egg into the nest. Here’s how to do it: 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. 

Broil: Carefully slide the sheet pan under the broiler. Keep the pan nice and level so the eggs stay nestled in. Broil for 8 to 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!

You can also fold them in half and pick them up like a taco, especially if the egg yolks are a little firmer.

Suggested Toppings

Toppings are really the way to make these tostadas your own creation. I like to serve the breakfast tostadas with the toppings in bowls allowing everyone to individualize their breakfast. This works well for picky eaters who might just forgo all the toppings. Here are suggestions for you: 

• fried chorizo (Mexican style sausage)
• crispy bacon (try easy baked bacon or air fryer bacon)
• sliced radishes
• sliced green onions
• avocado or guacamole
• pickled red onions
• additional cilantro
• diced tomatoes
• salsa verde, regular salsa, or chipotle salsa
• pico de gallo (fresh tomato salsa)
• black bean corn salsa
• sour cream (or try plain Greek yogurt)

Make Ahead Ideas

The salsa verde can be made a day or two in advance and stored in the refrigerator. Fry up bacon or chorizo ahead of time, if you’re using it, and chop up the veggies and cilantro. Refrigerate until ready to use.

Storage & Reheating Tips

Refrigerate: 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.

Reheat: Put them back in the oven or toaster oven to reheat, about 5 minutes, then top as desired. 

Like the idea of easy meals with few ingredients? Be sure to take a look at my collection of 5 ingredient dinner recipes. Cooking good food doesn’t have to be complicated!

Savory Breakfast Ideas

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

• Crescent Roll Breakfast Casserole with Turkey Sausage
• Breakfast Casserole with Sausage and Spinach
• California Breakfast Wrap (with bacon, avocado, egg)
• Shakshuka with Butternut Squash (Instant Pot recipe)
• Egg White Frittata with Green Chiles and Spinach
• Copycat Starbucks Egg White Wrap (with spinach and feta)
• Bacon Cheddar Quiche with Sweet Potato Crust
• Egg White Muffins with Sausage and Broccoli