2017 Campfire Series: Breakfast Tostada

After we enjoyed the Tacos last night we had some left over. What better to do with them than turning them into a yummy breakfast. Quickly fry up the leftover tacos to turn them into a tostada – you know, those crispy tacos – add some breakfast fare like eggs and bacon and enjoy.

Campfire Breakfast Tostada

Using the leftover tacos from the Campfire Tacos episode, I made a quick breakfast tostada - very unmexican with scrambled egg and bacon.

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Prep Time 8 minutes mins

Cook Time 12 minutes mins

Total Time 20 minutes mins

Course Breakfast

Servings 2

Ingredients

  

• 4 tostadas
• 4 eggs
• 4 slices bacon
• 1/2 onion
• 1/2 red bell pepper
• 1 jalapeno
• 1/2 green bell pepper
• 3 sprigs green onion
• 4 sprigs cilantro
• 4 tsp sour cream optional

Instructions

 

• When using leftover soft corn tortillas, fry them in a pan with a little fat of choice (butter sounds yummy). They don't have to be perfectly crisp unless that's the texture you aim for. Set aside.
• Give the veggies and herbs a rough chop. Don't be too fancy about it.
• Chop the bacon into smaller pieces and fry it in a hot pan for a few minutes until semi-crisp - or crisp if you like. Take the bacon out of the pan, but leave the rendered fat for the eggs
• Drop 4 eggs into the pan with the rendered bacon fat. Let sit for 30 seconds or so until the bottom part solidifies. Then, using a spatula, fold the eggs over a few times or give them a light stir. You want large chunks white and yellow, not a homogenous mass. Let cook to preferred level of doneness - around 4 minutes and season to taste. Be careful with the salt since the bacon brings a lot of salt to the party and you don't want a super salty breakfast.
• Take a tostada, pile on 1/4 each of the ingredients, eggs and bacon first, veggies second, add a drizzle of hot sauce or some sour cream and enjoy.