Gluten-Free Breakfast Tostadas

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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

Origins of Tostadas

The history of tostadas is a bit of a mystery, but they are a popular dish in Mexico and beyond! They may have been created as a way to extend the shelf life of tortillas.

Our version is inspired by the concept of delicious toppings on a toasty tortilla. You can find a more traditional Mexican recipe for tostadas here from My Latina Table.

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 tostadasTop 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

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
Plate of Gluten-Free Breakfast Tostadas made with kale, radish, egg, and salsa
5 from 4 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 (tostadas)
Course Breakfast
Cuisine Gluten-Free, Mexican-Inspired, Vegetarian
Freezer Friendly No



  • 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


  • 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.
  • 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.
  • Bake for 5-10 minutes or until brown and crispy on both sides. Watch them closely as they turn quickly.
  • In the meantime, cook eggs as desired and set aside.
  • Remove tostadas from oven and top with eggs and desired toppings.


*Nutrition information is a rough estimate.

Nutrition (1 of 2 servings)

Serving: 1 tostada Calories: 219 Carbohydrates: 25 g Protein: 8.7 g Fat: 8 g Fiber: 2 g Sugar: 1 g

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  1. Trina says

    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.

  2. Dana says

    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.

  3. Julia says

    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!!

  4. Irina @ wandercrush says

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

  5. Pinch Of Lime says

    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.

  6. Jess says

    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.

  7. Abby says

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