Open Faced Breakfast Burrito (AKA Breakfast Tostada)

Now here's an easy one for you. A tostada is basically a toasted ingredient used as a base for a dish. You'll typically see the mexican version of a tostada, which is a crispy (baked or fried) flat tortilla topped with, well...pretty much anything. In this case, it's breakfast. I had a couple of left over homemade whole wheat tortillas, which I just realized I didn't share with you yet, that were getting a little stale. What better way to deal with stale bread products? Crisp them up more!

I like tostadas. They are easy to share and eat with your hands. Just slice it up, or cut it like a pizza and dig in. Because the tortilla is baked, it's sturdy enough to hold up the weight of most toppings. If your using something really heavy like lots of beans, steak, etc, then just make it a double decker. Tortilla, thin layer of goodies, cheese, another tortilla, goodies, etc.

Breakfast Tostadas
Printable Recipe
by Kacey's Kitchen

Makes 2 tostadas

• 5 eggs
• 1/2 large green pepper
• 1/2 onion
• 1 roma tomato
• 4 white mushrooms
• 1 handful pepper jack cheese (or any cheese of your preference)
• salt & pepper
• 1 tbsp butter
  
• 2 tortillas

1. Beat eggs in a bowl with a splash of water (or milk).
2. Dice green pepper, onion, tomato, and mushrooms.
   
3. Preheat medium non-stick skillet over medium heat. Melt butter.
   
4. Add vegetables and saute just a few minutes to soften slightly.
5. Lower temperature to medium-low and add eggs. Cook slowly (the best trick for moist fluffy eggs!), stirring slowly and often in order for the eggs to cook consistently. Season with salt and pepper.
   
6. Meanwhile, turn oven on 300 degrees, and place tortillas directly on rack to crisp. Watch so they don't burn, you just want them ridged.
7. Just before the eggs are done, toss in the cheese and melt.
8. When eggs are done, split mixture between 2 tortillas.
9. Eat and enjoy!