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



  • 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


  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.


*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 2 tostadas)