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.
Natural Aluminum Half Sheet Pan
Parchment Paper Sheets
(6 inch) corn tortillas
sharp cheddar cheese, grated (about 2 cups)
Optional toppings: cooked chorizo, crispy bacon, sliced radishes, avocado, pickled red onions, additional cilantro, diced tomatoes
Prepare desired toppings and have them ready for serving. (see note)
Place oven rack about 12 inches from broiler. Preheat oven broiler. Prepare rimmed baking sheet by lining with parchment paper for easy cleanup.
Arrange tortillas on baking sheet. Spread each tortilla with 1/4 cup cheese, forming a slight well in the center with the cheese.
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.
Broil on middle rack until eggs are cooked to your liking, about 8-10 minutes for a runny yolk.
Top tostadas with salsa verde and desired toppings. Serve immediately.
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.