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.
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.
- 1 1/2 Tablespoon (24g) Olive Oil
- 4 oz Carrots, peeled and diced
- 1 Red Bell Pepper, diced
- 2 Poblano Peppers, diced
- 4 oz Mushrooms, chopped
- 1 teaspoon Kosher Salt
- 1 handful Cilantro, chopped
- 1 handful Spinach, chopped
- 2 cups Liquid Egg Whites
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Black Pepper
- 2 oz Queso Oaxaca or Monterey Jack Cheese
For the Tostadas
- 6 Baked Tostadas
- 3 oz Queso Oaxaca
- 3 cups (390g) Low Fat Refried Pinto or Black Beans (optional)
- Heat 1 tablespoon (16g) olive oil in a large skillet over medium-high heat. Add the carrots, peppers, mushrooms, and salt. Cook for 8-10 minutes, stirring occasionally, until the carrots are tender. Add the cilantro and spinach. Stir until the spinach wilts, about 30 seconds. Transfer to a bowl and set aside.
- Reduce the heat to medium and add 1/2 tablespoon (8g) olive oil to the skillet. Add the egg whites and cook to scramble. Once fully cooked, turn off the heat and add the garlic powder, cumin, black pepper, cooked veggies, and 2 oz of cheese. Stir well and set aside.
- To keep the tostadas crisp, add the tostadas to a baking sheet. Bake in a 400ºF oven for 4-6 minutes until crispy (watch out for too much browning).
- To assemble, add 1/2 cup of refried beans to each tostada, followed by about 6 oz of the egg white scramble. Top each with 1/2 oz of cheese. Bake for an additional 6-8 minutes until the cheese is fully melted.
- Serve with chopped cilantro, guacamole, salsa or hot sauce, or your choice of toppings.
Nutrition Information:Yield: 6 Serving Size: 1 Breakfast Tostada
Amount Per Serving: Calories: 345Total Fat: 11gCarbohydrates: 35gFiber: 5gProtein: 23g