Grand Canyon Leftover Rice and Egg Tostada
My first view of Grand Canyon!

I’m back from the trip of a lifetime. National parks to small towns to big plates of food! I guess you can say I ate my way across four states…and it shows. The back to the gym routine next week is gonna be brutal, but until then…I’m reliving one of my favorite bites from the West, the Egg and Rice Breakfast Tostada. On our trip we decided to avoid interstates, drive the scenic roads, and search out the small towns that enrich America. Some of our favorites were Hatch, Utah, Beatty, Nevada, and Chloride, Arizona.

When I saw this dish scribbled in the corner of a chalkboard, in a small cafe in the middle of nowhere, I inquired. I was told it’s like huevos rancheros, only different! Since I never met any huevos rancheros I didn’t like, I quickly ordered. I was not disappointed. These Southwest Egg and Rice Breakfast Tostadas were a hearty way to start the day. They got me through a whole day of hiking in Bryce Canyon-which if you have never been, put it on your Do Not Miss list.

Bryce National Park
My Favorite Picture from Bryce National Park

I can’t wait to share more of my food adventures with you. But for now, let me apologize for only having one picture of my new favorite breakfast treat. I can explain…I was hungry. Funny, almost the same thing happened at the Cafe, the day I ordered them. I forgot to take a picture before digging in to their layers of cheese upon cheese.

Leftover rice and egg tostada
Southwest Breakfast Tostada

Southwest Egg and Rice Breakfast Tostada
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Average: 3.5/5
6 ratings

Yield: Makes 3 Tortillas

Southwest Egg and Rice Breakfast Tostada


  • 2 eggs, well beaten
  • 1/2 cup milk
  • 1/4 tsp chili powder
  • 1/4 cup leftover rice
  • 1 TBSP cheddar cheese, grated
  • 3 corn tortillas
  • 1/2 cup refried beans
  • grated cheese for garnish


  1. Combine beaten eggs, milk, and chili powder until well blended.
  2. Fold in cheese and rice.
  3. Heat a skillet over medium heat. Drop mixture by tablespoons onto greased skillet. Cook until eggs begin to set. Flip. Cook additional minute. Remove to warm plate.
  4. Heat the tortillas one at a time in the skillet. Remove.
  5. Add the beans to the skillet. Stir until hot.
  6. To assemble: Spread beans onto tortillas. Top each with two egg and rice patties and garnish with grated cheddar cheese, if desired.

Put your TO COOK IS TO CREATE Thinking Cap On: Imagine how much more flavor these Tostadas would have if you used leftover Spanish or saffron rice. My order of Southwest Egg and Rice Breakfast Tostadas were topped with sliced avocado, black olives, tomatoes, and came with a side of salsa. What other toppings could you add? Lettuce, banana peppers, jalapenos, sour cream, guacamole, chopped onions? Have leftover rotisserie chicken? Add it to the toppings, too. How about using leftover black beans or red beans instead of refried beans? (Have leftover red beans and rice and want a sweet treat? Don’t forget about Red Beans and Rice Cornbread Pancakes) No corn tortillas? Use taco shells, flour tortillas, biscuits, or even chips! Have any leftover corn? Add some to the egg and rice mixture. Have leftover chili? Use it in place of the beans or add it as a topping.

FOOD FUN: I bet you don’t have to go far to seek out a small town you’ve never been. I say go. Order a cup of coffee, strike up a conversation and perhaps discover a food dish you have never heard of or tried. Adventure awaits!



Hearty Southwest Egg and Leftover Rice Breakfast Tostada
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One thought on “Hearty Southwest Egg and Leftover Rice Breakfast Tostada

  • October 21, 2017 at 1:40 pm

    Egg and Rice Tostada….WITH LOTS OF CHEESE! Ooooooh boy does it ever look good. So many delicious ingredients that can be added to one’s liking. Endless possibilities. A delicious breakfast treat or any time meal for that matter. Love the recipe!


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