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Steak & Eggs Breakfast Tostadas

Recipe uses Original Red Sauce
Original Red Sauce
Makes 4 servings.
Steak & Eggs Breakfast Tostadas
Steak & Eggs Breakfast Tostadas


2 teaspoons olive oil
4 (6-inch) corn tortillas
6 large eggs
1/2 teaspoon salt
1 tablespoon butter
1 cup chunky salsa
8 ounces cooked skirt steak, thinly sliced
1 ripe avocado, peeled, pitted and diced
Fresh chopped cilantro


Preheat oven to 350º F. In a small cup, combine olive oil and 1/2 teaspoon TABASCO® Sauce. Brush tortillas with mixture and bake 15 minutes or until crisp.

In a medium bowl beat eggs, salt, and remaining 2 teaspoons TABASCO® Sauce. Melt butter in 12-inch skillet over medium heat. Add egg mixture and stir gently, lifting up bottom as it thickens to allow uncooked egg to run underneath. Cook and stir until desired doneness is reached.

To serve, top each tortilla with salsa, sliced steak, eggs, and avocado. Sprinkle with cilantro.

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Original Red Sauce

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Original Red Sauce