Twenty minutes and a bag of stale corn tortillas are all you need to serve up a Mexican-inspired breakfast when you’re tired of tacos (as if that could ever happen). Crispy, fried corn tortillas form a nest for smashed avocado, radishes, black beans, and Brussels sprouts. Yes, Brussels sprouts. The Love & Lemons Cookbook author Jeanine Donofrio dares you to invite this unexpected vegetable to your breakfast menu. Shredded sprouts are browned and toasted in a screaming-hot skillet until crunchy-tender, then piled onto a messy tostada with radishes, beans, avocados and hot sauce for a wonderfully festive wake-up.
Brussels Sprout Breakfast Tostadas
Reprinted from The Love & Lemons Cookbookby arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company.
4 corn tortillas
Extra-virgin olive oil for brushing and drizzling
8 to 10 Brussels sprouts, shredded
4 large eggs
1 small avocado
Juice of ½ lime
¼ cup (60 ml) cooked black beans, drained and rinsed
2 radishes, sliced
Sea salt and freshly ground black pepper
Hot sauce (optional)
How to Make It
Brush the tortillas with olive oil and toast in a cast-iron skillet over medium-high heat for 2 to 3 minutes per side, or until crispy. Or bake in the oven at 300°F for 10 to 15 minutes, or until crispy. Remove and set aside.
Add a drizzle of olive oil to the skillet and place the shredded Brussels sprouts in a thin layer with a pinch of salt and pepper. Use tongs to flip the shredded Brussels sprouts as they brown.
Remove them from the pan once they’re lightly golden brown, about 4 minutes.
In a nonstick skillet, fry the eggs until the whites are set and the yolks are still runny.
Use the back of a fork to smash a quarter of the avocado onto each tortilla and add a squeeze of lime and a pinch of salt. Assemble each tortilla with the Brussels sprouts, black beans, eggs, radishes, and freshly ground black pepper. Serve with hot sauce, if desired.
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