Breakfast Tostada

Cowboy Kent Rollins' Mexican Breakfast skillet with homemade tostada, sausage, bacon, and over=easy egg.

This recipe includes a homemade Tostada, crispy and covered with cheese, bacon, and sausage, topped off with an over-easy egg on the top. If you want to use store-bought tostadas because you’ve had a long day or night, go right on ahead – this will be a very easy and delicious breakfast either way.

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Tostada Dough

Mix the dry ingredients together, and combine with the green chilies, chicken broth, and water, until well-combined. You should have a moist dough that isn’t crumbly and does not stick to the hands.

Tip: Err on the side of the dough being too moist, because it’s easy to add more masa or flour later on.

Work the dough on a floured surface for about five minutes. Cover, and set aside to rest.

Prepare the Bacon and Sausage



Cook the bacon and the sausage in a breakfast skillet, and reserve the bacon grease for cooking the tostada. That’s going to add a LOT of flavor!

Tip: Keep the meats warm in a bowl, because you’ll want to use this same skillet to cook the tostada. Less clean up!

As Seen in This Recipe

How to Cook a Tostada in a Cast Iron Skillet

Once the dough is rested, pinch off six equal-sized dough balls. Roll them out until they’re about six inches across, the standard size for a tostada. You can make yours bigger or smaller depending on your preference.

Coat the skillet in bacon grease, and cook one tostada at a time. Start by cooking until one side is golden brown. Flip the tostada, and cover the cooked size with cheese that will melt while the other side of the tostada is cooking. Flip one last time until the cheese is mostly melted.

Repeat until all of the Tostadas are cooked.

Tip: You can save the extras in the freezer for future breakfasts!

Prepare the Egg

If you have bacon grease left and you’d like to use it to cook your egg, go right ahead. If not, two tablespoons of butter will work fine. Cook the egg to your desired finish.

Place the tostada on the plate, cheese side up. Top with about a third of a cup of sausage, the egg, and some bacon crumbles. Then race over to the breakfast table and get to eating this delicious creation!

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More Delicious Breakfast Recipes from Cowboy Kent Rollins

Breakfast Tostada - Cowboy Kent Rollins

Prep Time 20 minutes
Total Time 45 minutes
Servings 6 servings


  • 1 ½ lbs. breakfast sausage
  • 12 slices bacon chopped
  • 2 cups corn masa
  • 2 teaspoons salt
  • ½ tablespoon baking powder
  • ½ cup warm water
  • 1 cup chicken broth
  • ½ cup warm water
  • 3 tablespoons chopped Green chilis
  • 3 cups grated cheddar cheese
  • 4 tablespoons butter
  • 6 large eggs


  • In a medium bowl, combine the corn masa, salt and baking powder.
  • Stir in the chicken broth, warm water and green chiles until combined. The mixture should be moist and stick together. Add more water, if needed. Work the dough on a floured surface for about 5 minutes.
  • Form into a ball, cover and let rest.
  • Meanwhile, in a medium skillet, cook the sausage until done. Remove the sausage from the skillet and keep in a warm place.
  • Return to the skillet and cook the bacon until done. Remove from the skillet and keep in a warm place. Reserve the grease.
  • Return to the masa dough and pinch the dough off into 6 equal pieces. Form into balls. Roll each dough out to roughly a 6-inch diameter, or to your desired thickness.
  • Return to the skillet you fried the bacon in, and add a light layer of the reserved bacon grease. Add 1 tostada at a time. Fry until the bottom side is golden brown, about 2 minutes. Flip the tostada over and top with ⅓ cup cheese.
  • Wait about 30 seconds, then mash the cheese down slightly with the spatula. When the underside has lightly browned, flip the tostada, cheese-side down. Cook just until the cheese melts about halfway.
  • Remove from the skillet, and place cheese-side up on a plate. Repeat with the remaining dough balls. Keep in a warm spot.
  • In a medium skillet, add about 2 tablespoons of butter. Crack 3 eggs in the skillet and fry to desired doneness. Repeat with the remaining eggs.
  • Top each tostada with about ½ cup of sausage. Sprinkle with the chopped bacon and additional cheese. Top with the fried egg. Serve immediately.


Note, you can wrap the dough and keep in the refrigerator, up to 5 days. Warm to room temperature before using.
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