GLUTEN FREE BREAKFAST TOSTADAS
PREP TIME
5 mins
COOK TIME
10 mins
TOTAL TIME
15 mins
Crispy, gluten free breakfast tostadas made with baked brown rice tortillas, over easy eggs, fresh veggies, salsa and sour cream and cheese.
Author: Minimalist Baker
Recipe type: Breakfast
Cuisine: Gluten Free
Serves: 2
INGREDIENTS
- 2 brown rice tortillas (or other gluten free tortilla) such as Food for Life brand
- salt, pepper and garlic powder
- olive oil
- 2 large eggs
- optional toppings: salsa, red onion, kale, radish, sour cream, cheese, avocado slices, guacamole, hot sauce, etc.
INSTRUCTIONS
- Preheat oven to 400 degrees and place tortillas on a baking sheet. Brush both sides with olive, grapeseed or refined coconut oil and then sprinkle generously with sea salt, pepper and garlic powder.
- If your tortillas are too large, cut them into smaller circles with a pizza cutter and cut the smaller scraps into "chips" to bake alongside the tostada circles.
- Bake for 5-10 minutes or until brown and crispy on both sides. Watch them closely as they turn quickly.
- In the meantime, cook eggs as desired and set aside.
- Remove tostadas from oven and top with eggs and desired toppings.
NUTRITION INFORMATION
Serving size: 1 tostada Calories: 219 Fat: 8 g Carbohydrates: 25 g Sugar: 1 g Fiber: 2 gProtein: 8.7 g
