Load crisp corn tostados with refried beans, fluffy scrambled eggs, spicy chorizo and your favorite Tex-Mex toppings for a quick, easy, and satisfying breakfast!
Warm the refried beans on the stove top or in the microwave.
Set out a skillet over medium heat. Add the chorizo and break it apart with a wooden spoon as you brown it. Stir and cook for 5 to 8 minutes, until fully cooked.
In a second skillet, cook the eggs to order, either sunny side up, fried, or scrambled.
To assemble: Lay out eight tostado shells. Spread 1 to 2 ounces of warm refried beans over each tostada, followed by one cooked egg per tostada. Sprinkle cooked chorizo over each tostada, then pico de gallo, and crumbled cheese. Add several dashes of hot sauce if desired and serve immediately.
Notes
Enjoy the fully assembled breakfast tostadas immediately after making them. But the individual components will keep well for up to 3 days in the fridge. Cool and store each ingredient in its own airtight container before refrigerating.