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 Cookbookby arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company.