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 TostadasReprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company.

Jeanine Donofrio
Recipe by Extra Crispy


Credit: Photo by Jack Mathews

Recipe Summary test

20 mins
4 servings


Ingredient Checklist


Instructions Checklist
  • 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.