Breakfast Tostadas with Chorizo
In Los Angeles, Mexican chorizo is almost on every restaurant’s breakfast menu, from Breakfast Burritos to tacos and tostadas. I love making Breakfast Tostadas with Chorizo. This is a super easy breakfast to make, and it’s both delicious and satisfying! Crispy corn tortillas with guacamole, fluffy scrambled eggs, fresh pico de Gallo, and some queso fresco, so tasty! This is the best handheld breakfast ever!
Table of contents
Why I love this recipe
This is a perfect recipe for busy weekdays and weekends. I cook the chorizo beforehand, so all I have to do is warm it up in the morning for this recipe—Tostadas, which are premade, crispy corn tortillas for convenience. If you can’t find them, you can easily make them at home by frying, baking, or air-frying. Make some fluffly eggs, add spicy chorizo, top with fresh Pico de Gallo and queso fresco (or feta), and enjoy!
Ingredients and substitutions
The main ingredients for this recipe is just four:
- Crispy corn tortillas or tostadas
- Avocado or guacamole
- Mexican chorizo, cooked
- Eggs
Toppings that make this recipe extra delish!
- Pico de Gallo or your favorite salsa. I love this recipe with my Roasted Tomatillo Salsa Verde.
- Mexican queso fresco or feta cheese are my preferred cheeses; however, finely grated Monterey Jack cheese is also excellent. Sharp cheeses work well with these breakfast tostadas.
- Can you add a layer of refried beans? Of course you can, but I love this version without!
- Add micro cilantro for a fancy touch.
- Don’t like chorizo? Cooked bacon or crumbled cooked sausage are great substitutes! Another favorite of mine is finely chopped carne asada or leftover brisket from my Slow-Braised Spicy Brisket Tacos recipe.
Tried and true tips
- Avocados or guacamole should be at room temperature so the eggs and chorizo don’t get cold.
- Add pico de gallo right before you eat the breakfast tostada.
- Assemble right before serving.
- How do you eat a tostada? I like to take my fork and break it in half, and then it’s a literal hand-held situation. Think of it as a large nacho that you’ll enjoy.
- Make the eggs your way: team sunny or team scrambled. Both are delish!
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All content and photographs ©Claudia’s Table and claudiastable.com
Breakfast Tostada with Chorizo
November 20, 2025
Equipment
- skillet for eggs and chorizo
Ingredients
Breakfast tostadas with chorizo
- 4 tostadas corn
- 4 fresh eggs
- 4 ounces Mexican chorizo cooked
- 1 whole avocado peeled, pitted and mashed
Toppings
- 2 tablespoons Mexican queso fresco or more to taste
- 4 tablespoons Pico de Gallo or more to taste
- Salsa
- Sea salt
- Fresh ground black pepper
Instructions
Breakfast tostadas with chorizo
- Cook chorizo to package instructions. Set aside.
- Peel and remove the pit from the avocado. Using a fork, mash the avocado in a small bowl.
- Prepare the pico de gallo if you are making fresh or if you have opted for store bought, skip this step.
- Spread the mashed avocado onto the tostadas.
- Cook eggs and add to the tostadas. (one egg per tostada)
- Top with cooked chorizo, cheese, pico de gallo, extra salsa if you so choose.
- Enjoy!
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com