Filed Under: Breakfast, brussels sprout, tostadas

Brussels Sprout Breakfast Tostadas

A Mexican-flavoured breakfast is perfect for winter, spring, summer or fall!

June 3rd, 2016

From The Love and Lemons Cookbook by Jeanine Donofrio.

Kids (and adults!) love tostadas for breakfast, lunch or dinner...adding eggs and brussels sprouts makes them delicious and filling.
  • 4 corn tortillas
  • Extra-virgin olive oil, for brushing and drizzling
  • 8 to 10 brussels sprouts, shredded
  • 4 large eggs
  • 1 small avocado
  • Juice of 1⁄2 lime
  • 1⁄4 cup (60 mL) cooked black beans, drained and rinsed
  • 2 radishes, sliced
  • Sea salt and freshly ground black pepper
  • Hot sauce (optional)
  1. Brush the tortillas with olive oil and toast in a cast-iron skillet over medium- high heat for 2 to 3 minutes per side, or until crispy. Or bake in the oven at 300°F (150°C) for 10 to 15 minutes, or until crispy. Remove and set aside.

  2. Add a drizzle of olive oil to the skillet and place the shredded brussels sprouts in a thin layer with a pinch of salt and pepper. Use tongs to flip the shredded brussels sprouts as they brown. Remove them from the pan once they’re lightly golden brown, about 4 minutes.

  3. In a nonstick skillet, fry the eggs until whites are set and the yolks are still runny.

  4. Use the back of a fork to smash a quarter of the avocado onto each tortilla and add a squeeze of lime and a pinch of salt. Assemble each tortilla with the brussels sprouts, black beans, eggs, radishes, and freshly ground black pepper. Serve with hot sauce, if desired.

Brussels Sprout Breakfast Tostadas
Copyright © Jeanine Donofrio and Jack Mathews, 2016

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