Egg White Breakfast Tostadas

These high protein breakfast tostadas are loaded with a veggie packed egg white scramble and creamy melted cheese. If you’re looking for a way to eat more vegetables, this recipe is for you. Eating six different vegetables in one meal has never been tastier!

Egg White Veggie Scramble

This scramble is inspired by one of my favorite breakfast tacos from a place on our best Austin restaurants list, Veracruz All Natural. (They also inspired my migas breakfast tacos.) It combines poblano and red bell peppers, mushrooms, carrots, spinach, and cilantro with scrambled egg whites and cheese.

You want to cook down the vegetables to soften the carrots and develop a little color on the mushrooms and peppers. It should take about 8-10 minutes.

Then you can add roughly chopped spinach and cilantro and cook for another 30 seconds before transferring to a plate or bowl and cooking the egg whites.

Egg Whites vs Whole Eggs

With all the vegetables and cheese in these breakfast tostadas, you really don’t miss much from whole eggs. But if you wanted to use them, the recipe calls for two cups of liquid egg whites. That’s roughly eleven egg whites or eight whole eggs. You might try using half egg whites and half whole eggs.

Why Cook the Egg Whites without the Veggies?

I’ve found that vegetables, especially mushrooms and potatoes, absorb liquid egg whites in the pan. This creates a slightly mushy and moist scramble that’s not great. I like to get the vegetables out of the pan to keep them tender crisp and the egg white scramble light and fluffy. Then you can mix the vegetables and cheese in to create a deliciously textured and creamy egg white scramble.

For an added protein boost, you could consider adding something like my ground chicken Mexican chorizo, rotisserie chicken from my meal prep breakfast burritos, or the chipotle pineapple chicken in my high protein breakfast bowls.

Assembling the Breakfast Tostadas

The recipe calls for baked tostadas. I use Mi Tienda from H-E-B or Mission baked tostadas. If you have trouble finding them, any tostada will get the job done. The nutrition facts difference isn’t that significant.

You can also turn this into something like my breakfast skillet by adding chopped corn tortillas and topping with cheese.

You’ll also see low fat refried beans as an optional ingredient. I used my refried black beans recipe, but you can find plenty of store bought options these days. You can also omit the beans altogether.

You will definitely want to bake the tostadas for a few minutes before adding any toppings, as it will prevent them from getting soggy.

The recipe calls for a whopping six ounces of the egg white scramble on each breakfast tostada. If you’d like to stretch it out a bit more, you could certainly make more tostadas.

More Healthy Tex-Mex Recipe Ideas

You’re going to love the egg white veggie scramble so I figured I would give you more ideas on ways to use it:

• air fryer quesadillas
• oven baked taquitos or air fryer taquitos
• breakfast quesadillas
• baked breakfast tacos
• ground chicken tinga
• with a side of air fryer breakfast potatoes

Hope that inspires! If you have any questions about making these breakfast tostadas, leave a comment at the bottom of this post. And I always appreciate recipe reviews if you could take a few seconds to report back after trying this one.