Brussels Sprouts Breakfast Tostadas Recipe

1. 1

   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 300u00b0F for 10 to 15 minutes, or until crispy. Remove and set aside.

2. 2

   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.

3. 3

   Remove them from the pan once they're lightly golden brown, about 4 minutes.

4. 4

   In a nonstick skillet, fry the eggs until the whites are set and the yolks are still runny.

5. 5

   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.

* Per serving · 4 servings · Values may vary.