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Gluten-Free Breakfast Tostadas

Big plates of our Gluten-Free Breakfast Tostadas recipe with salsa

When testing my recipe for Vegan Dessert Nachos a while back, my friend Laura let me borrow a few of her gluten-free brown rice tortillas to try out along with my whole wheat tortillas. I didn’t expect it, but the gluten-free ones were much better than the whole wheat! Since then, as I’ve been trying to minimize gluten in my diet, I’ve opted for g-free options when I can.

These tortillas are my new go-to for wraps and the like, and make a perfect tostada base when toasted up and seasoned with garlic, salt, and pepper.

Brown rice tortillas for making our gluten-free tostada recipe

Baking sheet with lightly browned gluten-free tortillas for making tostadas

They become so roasty, crisp, and flavorful when you bake them on high heat for just a few minutes. They’re absolutely lovely tossed in cinnamon sugar for dessert nachos, but when seasoned with savory flavors they’re equally delicious.Brown rice tortillas, fried eggs, and salsa for making breakfast tostadas
Top them with a couple of over-easy eggs, salsa, veggies, and a little sour cream and cheese and you have a legit breakfast tostada on your hands.

Two servings of our delicious Gluten-Free Mexican Breakfast Tostadas

While you can easily sub corn tortillas here to keep these gluten-free, I feel the brown rice tortillas are more nutritious and add a distinct crunch and flavor profile that the corn variety somehow lacks. They stay sturdy beneath the runny egg and salsa, making it possible to pick the whole thing up and eat it sans fork if you want! Don’t worry, I wouldn’t judge. I’d totally do it with you if you wanted.

Plates of our Mexican Toastadas for a healthy gluten-free breakfast

Close up shot of a plate of our Gluten-Free Breakfast Tostada topped with radish and kale

These would make a fantastic weekend breakfast or brunch item, or even a quick and fairly simple lunch. From start to finish it took me about 15-20 minutes including oven preheat and all. Plus, the flavors are totally customizable. I went with radish, shredded kale, fresh salsa, and a little cheese + sour cream. But you could easily keep these dairy-free and go with avocado or guacamole instead.

They’re also a great break from tacos and taco salads, which I tend to make a bit too often. Plus, it feels indulgent since it’s crispy. But not to worry as these are 100% baked. Breakfast has been remade once again.

Grabbing a bite of our healthy Gluten-Free Breakfast Tostada recipe

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Plate of Gluten-Free Breakfast Tostadas made with kale, radish, egg, and salsa
5 from 4 votes

Gluten-Free Breakfast Tostadas

Crispy, gluten-free breakfast tostadas made with baked brown rice tortillas, over-easy eggs, fresh veggies, salsa, sour cream, and cheese.
Author: Minimalist Baker
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 (tostadas)
Category: Breakfast
Cuisine: Gluten-Free, Mexican-Inspired, Vegetarian
Freezer Friendly No

Ingredients

US Customary - Metric

TOSTADAS

  • 2 brown rice tortillas (or other gluten-free tortilla // such as Food for Life brand)
  • Salt, pepper, and garlic powder
  • Olive oil
  • 2 large eggs

TOPPINGS (optional)

  • Salsa
  • Red onion
  • Kale
  • Radish
  • Sour cream
  • Cheese
  • Avocado slices or guacamole
  • Hot sauce

Instructions

  1. Preheat oven to 400 degrees F (204 C) and place tortillas on a baking sheet. Brush both sides with olive, avocado or refined coconut oil and then sprinkle generously with sea salt, pepper and garlic powder.

  2. If your tortillas are too large, cut them into smaller circles with a pizza cutter and cut the smaller scraps into "chips" to bake alongside the tostada circles.
  3. Bake for 5-10 minutes or until brown and crispy on both sides. Watch them closely as they turn quickly.
  4. In the meantime, cook eggs as desired and set aside.
  5. Remove tostadas from oven and top with eggs and desired toppings.

Notes

*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 2 tostadas)

  • Calories: 219
  • Fat: 8g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Sugar: 1g
  • Protein: 8.7g
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25 Comments 15 minutes or less, 7 ingredients or less, Breakfast, Dairy-Free, Entree, Fall, Gluten Free, Lunch, Mexican-Inspired, Nut-Free, Refined Sugar-Free, Savory, Soy-Free, Spring, Summer, Vegetarian, Winter

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danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

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All commentsI made this
  1. Avatar for PaigePaige says

    August 26, 2019 at 2:48 pm

    Tasty. I want to eat all of my corn tortillas cooked like this from now on :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 26, 2019 at 4:42 pm

      So kind! Thanks for sharing, Paige!!

      Reply
  2. Avatar for Debra S Marcolin-TullyDebra S Marcolin-Tully says

    November 18, 2017 at 9:50 pm

    Yum! I love eggs! These look delish! Thanks for sharing

    Reply
  3. Avatar for PeterPeter says

    July 17, 2015 at 9:30 am

    This is archived in “All Drink Recipes”

    Reply
  4. Avatar for Avra-Sha FaohlaAvra-Sha Faohla says

    August 11, 2014 at 5:00 pm

    Easy, quick, and delicious! I had it with a little plain yogurt. Yum!

    Reply
  5. Avatar for TrinaTrina says

    September 2, 2013 at 9:14 pm

    Oh, yum. This will make everyone in my house happy. I prefer my tortillas crispy, too. Love that it’s not full of sugar, and it’s filling without having a ton of calories.

    Reply
  6. Avatar for DanaDana says

    June 24, 2013 at 12:35 pm

    Wow, what gorgeous pictures! You had me at GF – and then those lovely shots of eggs :) I had no idea cooking up those tortillas would make them better. I have to admit, I wasn’t a fan of them out of the bag. Love the idea of making them sweet with sugar and cinnamon. Happy to have found your blog! Pinning this right now.
    -Dana

    Reply
  7. Avatar for Richard GoransonRichard Goranson says

    June 9, 2013 at 7:57 am

    I am going to try it now ‘ can’t wait.

    Reply
  8. Avatar for JuliaJulia says

    May 18, 2013 at 11:18 am

    Oh my gosh these are amazing!! Seriously like the best things ever I made them for lunch today with cheese, sour cream, lettuce, and salsa! Yummmm the eggs were easy-over like yours and it was sooo heavenly and amazing!!

    Reply
  9. Avatar for SharebaShareba says

    May 15, 2013 at 11:02 pm

    I love your photographs on this post!

    Reply
  10. Avatar for Irina @ wandercrushIrina @ wandercrush says

    May 15, 2013 at 10:18 am

    This is really beautiful and rustic—radishes are such a pretty addition to any dish! Thanks for sharing.

    Reply
  11. Avatar for Pinch Of LimePinch Of Lime says

    May 14, 2013 at 12:46 am

    This looks delicious! I’m a big fan of eggs and usually just have them on a regular tortilla with a little cheese and avocado. I would have never thought to crisp up the tortilla though! I almost always have all these ingredients on hand so I’m definitely going to try this.

    Reply
  12. Avatar for JessJess says

    May 13, 2013 at 10:16 pm

    Dana – oh how I love all those extra little crisps you baked and served on the side. A little brunch snack! And as always, the pictures are incredible – that last on of the egg makes me want to reach through the screen and take a bite.

    Reply
  13. Avatar for LisaLisa says

    May 13, 2013 at 9:13 am

    Amazing breakfast idea! I love Mexican food!

    Reply
  14. Avatar for AbbyAbby says

    May 12, 2013 at 8:55 pm

    yum – these look incredibly delicious… i can’t wait to give them a try! gorgeous photographs, by the way. always love, love your photography! :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 13, 2013 at 4:12 pm

      thanks friend!

      Reply
  15. Avatar for SarahSarah says

    May 12, 2013 at 6:43 pm

    Gosh, is there anything that isn’t improved by adding a fried egg?

    Reply
  16. Avatar for Katrina @ Warm Vanilla SugarKatrina @ Warm Vanilla Sugar says

    May 12, 2013 at 4:17 pm

    Such a fabulous idea! Love this!

    Reply
  17. Avatar for erinerin says

    May 11, 2013 at 10:28 pm

    this looks really yummy., i’m gonna try it! but where is the 25 grams of sugar coming from?

    Reply
    • Avatar for erinerin says

      May 11, 2013 at 10:30 pm

      nevermind! was reading the info wrong… only 1 gram! that makes a lot more sense! :}

      Reply
  18. Avatar for Joy // For the Love of LeavesJoy // For the Love of Leaves says

    May 11, 2013 at 10:43 am

    These look awesome! Any excuse to eat salsa and guac for breakfast!

    Reply
  19. Avatar for AshleyAshley says

    May 11, 2013 at 8:10 am

    I love eggs. And breakfast. And those tortillas are pretty delicious! Fun meal!

    Reply
  20. Avatar for Lindsay @ The Live-In KitchenLindsay @ The Live-In Kitchen says

    May 11, 2013 at 7:45 am

    Those do look really crispy! I’ll have to give those tortillas a try.

    Reply
  21. Avatar for JessJess says

    May 11, 2013 at 7:37 am

    Oh my.. Those look heavenly! Yum!!

    Reply
  22. Avatar for TieghanTieghan says

    May 11, 2013 at 7:33 am

    I want those for breakfast now!!! Oh man they look awesome!

    Reply

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