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Breakfast Tostada - Cowboy Kent Rollins

Prep Time 20 minutes
Total Time 45 minutes
Servings 6 servings

Ingredients

  • 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

Instructions

  • 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.

Notes

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