These breakfast tostadas include chicken sausage scrambled eggs piled high on a refried bean base. Avocado, tomatoes and cotija top it all off!

I have a bone to pick with the corn tortilla making people.

Can someone in the know please enlighten me as to why it’s impossible to buy corn tortillas in anything less than a quantity of 25 (although usually more)?

Seriously, this is a legit question.

This post is sponsored by Jones Dairy Farm. All content and opinions are mine.
These breakfast tostadas include chicken sausage scrambled eggs piled high on a refried bean base. Avocado, tomatoes and cotija top it all off!

I mean, I’m not complaining too much because I’d happily eat 25 of these chicken sausage breakfast tostadas to use them all up, but other times, when I just need a few, I have to say this packaging issue is quite annoying.

Granted, all 25+ of them usually cost no more than like $2 so at least there’s that.

Tostadas!

They’re kind of the secret gem of the Mexican food world in my opinion.

Start your day with these Chicken Sausage Breakfast Tostadas!
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They’re every bit as good as taco, but with more stuff piled on (a good thing!) and not nearly as complicated or time consuming as say, an enchilada.

I think they’d be my pick if I had to choose just one Mexican food to go with from here on out.

I’ve done shrimp tostadas before but the idea of a breakfast tostada struck when tasked with coming up with an idea for Jones Dairy Farm’s chicken sausage patties.

All scrambled up with some eggs, piled high on a refried bean base and topped with avocado slices, cherry tomatoes and cotija they’re really the best savory start to the day I can think of.

Chicken Sausage Breakfast Tostadas are a delicious savory start to the day with a bit of Mexican flair!

Jones’ chicken sausage is my go-to breakfast product of theirs.

I love the lower fat content compared to the pork sausage yet they still have all the distinct breakfast sausage taste, an absolute must when you’re craving that country breakfast feel.

If you prefer to make your own breakfast sausage, give this easy ground chicken sausage patties recipe a try!

And if you’re thinking country breakfast and Mexican cuisine are a weird culinary collision, I’ll give you that.

But I promise one bite into this crispy tostada loaded with all the breakfast fixings you could want will change your mind.

And maybe even make you happy about the 20+ extra corn tortillas chilling in your fridge.

Love this chicken sausage breakfast tostadas recipe?

Try my Chicken Sausage Cheese GritsChicken Sausage Enchilada Spaghetti Squash, and Herbed Cheddar Sausage and Egg Waffle Sandwiches.

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Chicken Sausage Breakfast Tostadas

Servings: 2 servings
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
These breakfast tostadas include chicken sausage scrambled eggs piled high on a refried bean base. Avocado, tomatoes and cotija top it all off!

Ingredients 

  • 4 Jones Dairy Farm chicken sausage patties, chopped
  • ½ cup refried beans
  • 4 corn tortillas, toasted
  • 4 eggs
  • 3 tablespoons milk
  • 1 scallion, thinly sliced
  • 1/3 cup grape tomatoes, halved
  • ½ avocado, thinly sliced
  • crumbled cotija cheese for garnish
  • cilantro for garnish

Instructions 

  • Place a skillet over medium heat. Once hot, add the chicken sausage and cook until browned.
  • Whisk together the eggs and milk and add to the skillet with the sausage. Add half the scallions and scramble the eggs until cooked through. Remove from heat and set aside.
  • Spread 2 tablespoons of refried beans on each toasted tortilla.
  • Top each tortilla with an equal amount of the egg and sausage scramble, grape tomatoes and avocado.
  • Garnish each tostada with cotija and cilantro.
  • Serve immediately.

Nutrition

Serving: 1SERVINGCalories: 547kcalCarbohydrates: 37gProtein: 38gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 18gCholesterol: 441mgSodium: 903mgFiber: 9gSugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: Mexican
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Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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13 Comments

  1. I love tostadas, but never thought of breakfast tostadas – pretty genius! And I am soooo with you re: the corn tortilla count – drives me crazy! Like, I just want 6.

  2. This is just the prettiest breakfast recipe ever. I dig a great tostada, and this fits the bill. Plus the chicken sausage is perfection, love their products. Your photos are just stellar. I could stare at them all day long.

  3. That annoys me about corn tortillas too. But at least they usually keep for awhile and if nothing else, they make good chips. These tostadas look amazing though – I could definitely eat 25 of ’em.