Mexi Potato Breakfast Tostada with Bacon
Start your morning with a bold and satisfying twist on breakfast with these Mexi Potato Breakfast Tostadas with Bacon! This irresistible recipe layers crispy, seasoned russet potatoes, smoky bacon, and a perfectly cooked sunny-side-up egg atop a melted cheese tostada shell. Garnished with vibrant toppings like fresh avocado, juicy tomatoes, zesty salsa, and a squeeze of lime, every bite bursts with rich Tex-Mex flavor. Ready in just 40 minutes, these tostadas are perfect for a weekend brunch or an indulgent start to your day. With a delicious balance of textures and flavors, this easy-to-make dish is guaranteed to become your new breakfast favorite!
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Recipe Information
Ingredients
- 4 pieces Tostada shells
- 2 medium Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 slices Bacon
- 4 large Eggs
- 1 cup Shredded cheddar cheese
- 0.5 cup Diced tomatoes
- 0.25 cup Diced red onion
- 0.25 cup Chopped fresh cilantro
- 0.5 cup Sour cream
- 0.5 cup Salsa
- 1 large Avocado
- 1 large Lime
Instructions
Wash and peel the russet potatoes. Cut them into small 1/2-inch cubes.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the cubed potatoes.
Season the potatoes with garlic powder, smoked paprika, salt, and black pepper. Cook for 15-20 minutes, stirring occasionally, until the potatoes are golden and crispy. Remove from heat and set aside.
In a separate skillet, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove and place on a paper towel-lined plate to drain.
Carefully wipe out the bacon skillet, leaving a small amount of the bacon drippings. Crack the eggs into the skillet and cook sunny-side up (or to your preferred doneness). Remove and set aside.
Preheat your oven to 350°F (175°C). Place the tostada shells on a baking sheet and sprinkle a bit of shredded cheddar cheese onto each. Warm the shells in the oven for 3-5 minutes until the cheese is melted.
Assemble the tostadas by layering the crispy potatoes on the cheesy tostada shells. Add two slices of bacon per tostada, then carefully place a cooked egg on top.
Garnish each tostada with diced tomatoes, diced red onion, chopped cilantro, and a dollop of sour cream. Add a spoonful of salsa and slices of avocado to each tostada.
Squeeze fresh lime juice over the top for added brightness. Serve immediately and enjoy!
Nutrition Facts
Calories |
2786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.4 g | 230% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 986 mg | 329% | |
| Sodium | 6185 mg | 269% | |
| Total Carbohydrate | 209.7 g | 76% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 24.9 g | ||
| Protein | 107.1 g | 214% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1420 mg | 109% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 4762 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
