Ingredients for Mexi Potato Breakfast Tostada With Bacon
- 1 cup Simply Potatoes shredded hash browns
- Cheddar Cheese
- Olive Oil Flavored Cooking Spray
- 4 large eggs
- Ground Cumin
- Kosher Salt
- 8 slices bacon, cooked
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green onions
- Cilantro Leaf
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How to Make Mexi Potato Breakfast Tostada With Bacon
- Preheat oven to 425°F (220°C). Line a baking sheet with a silicone baking mat or parchment paper and lightly spray with olive oil.
- Divide 1 cup of shredded Simply Potatoes hash browns evenly among four sections of the prepared baking sheet (about 1/4 cup per section).
- Spread each portion of hash browns into a flat, 5-inch circle.
- Top each hash brown circle with 1/4 cup shredded cheddar cheese, spreading evenly.
- Bake for 15-20 minutes, or until golden brown and crispy.
- While the hash browns bake, whisk together 4 large eggs, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 2 tablespoons water in a medium bowl.
- Heat a medium non-stick skillet over medium heat and lightly spray with olive oil.
- Pour the egg mixture into the skillet and cook, stirring occasionally, until set to your liking.
- To assemble the tostadas, place one baked hash brown on each plate.
- Top each hash brown with 1/4 of the scrambled eggs.
- Garnish each tostada with 2 slices cooked bacon, 1 tablespoon chopped red bell pepper, 1 tablespoon chopped green onions, and a small handful of fresh cilantro.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
4g
Fat
78g
Carbs
0g
