A delightful twist on breakfast tostadas, featuring crispy potato bases topped with flavorful scrambled eggs and fresh garnishes.
Preheat your oven to 425°F and prepare a baking sheet with a silicone baking mat.
Using a silicone mat ensures the potatoes won't stick and makes cleanup easier.
Divide the shredded potatoes into four equal portions on the baking sheet, spreading each into a thin, round layer.
Press the potatoes firmly to help them hold their shape during baking.
Sprinkle shredded cheddar cheese evenly over each potato layer.
Distribute the cheese evenly for consistent flavor in every bite.
Bake the potato bases in the oven for about 15 minutes, or until the edges are golden and crispy.
Keep an eye on the edges to ensure they don't overcook.
In a mixing bowl, whisk together the eggs, cumin, salt, and water.
Whisking thoroughly incorporates air, making the eggs fluffier.
Heat a nonstick frying pan over medium heat and spray with olive oil spray.
Ensure the pan is evenly coated to prevent sticking.
Pour the egg mixture into the pan and cook, stirring gently, until the eggs are set to your liking.
Remove the eggs from heat slightly before they're fully set, as they will continue to cook off the heat.
Place each potato base on a serving plate and top with a portion of scrambled eggs.
Layering the eggs on the crispy base ensures a delightful texture contrast.
Garnish each tostada with crispy bacon, diced red bell pepper, chopped green onion, and fresh cilantro.
Arrange the toppings attractively for a visually appealing dish.
Serve the tostadas warm and enjoy your flavorful breakfast creation.
Pair with your favorite hot sauce or salsa for an extra kick.
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