Scrambled Tostadas

Have these tasty tostadas ready in just 25 minutes! Topped with scrambled egg mixture these crispy tostadas make a great Mexican breakfast or brunch.

  • prep time 25 min
  • total time 25 min
  • ingredients 11
  • servings 4

Ingredients

4
tostada shells
1 1/2
cups refrigerated or frozen fat-free egg product, thawed, or 6 eggs
1/4
cup skim milk
1/4
teaspoon salt
1/4
teaspoon pepper
1
teaspoon olive oil
1/2
cup chopped onion
1/2
cup chopped green bell pepper
1/2
cup vegetarian refried beans
1/4
cup purchased spicy red chili sauce or enchilada sauce
4
oz. (1 cup) shredded reduced-fat Monterey Jack cheese
  • 1 Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray. Place tostada shells on sprayed sheet. Bake at 375°F. for 5 to 6 minutes or until hot and crisp, turning once.
  • 2 Meanwhile, in medium bowl, combine egg product, milk, salt and pepper; mix well.
  • 3 Heat oil in medium nonstick skillet over medium heat until hot. Add onion and bell pepper; cook 4 to 5 minutes or until tender. Add egg product mixture; cook until set, stirring occasionally.
  • 4 Top each warm tostada shell on cookie sheet with 2 tablespoons refried beans, 1/4 of scrambled egg mixture, 1 tablespoon red chili sauce and 1/4 cup cheese.
  • 5 Bake at 375°F. for 8 to 10 minutes or until cheese is melted.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Tostada
    Calories
    240
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    3g,
    3%
    ),
    Cholesterol
    20mg
    20%;
    Sodium
    660mg
    660%;
    Total Carbohydrate
    17g
    17%
    (Dietary Fiber
    3g
    3%
      Sugars
    4g
    4%
    ),
    Protein
    21g
    21%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    15%;
    Calcium
    30%;
    Iron
    15%;
    Exchanges:
    1 Starch; 1 Other Carbohydrate; 3 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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