If you’re looking to spice up your mornings with something fresh, flavorful, and nutritious, look no further than breakfast tostadas topped with vibrant, homemade Pico de Gallo.

This dish combines the crispiness of the tostadas with the fresh zest of Pico de Gallo, offering a delightful contrast of textures and flavors that can kick-start your day.

Not to mention the protein in the egg and refried beans will help keep you full until lunch.

Homemade Pico de Gallo

If you haven’t made my homemade Pico de Gallo, this is your sign to make it.

The beauty of Pico de Gallo lies in its simplicity and the way its fresh ingredients—ripe tomatoes, crisp onions, fragrant cilantro, jalapeños, and the zing of vinegar—come together to create a topping that’s not only delicious but also brimming with nutritional value.

It’s this combination of freshness and flavor that makes homemade Pico de Gallo the soul of the breakfast tostada, promising a morning meal that’s as nourishing as it is delicious.

You can make the Pico ahead of time and keep it in the fridge. It’s not difficult to make, it just takes time to chop everything up.

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Making Your Breakfast Tostada

To make the Pico de Gallo I use a vegetable chopper. It makes it so much easier.

If you don’t have a vegetable chopper, that’s ok. Just get your knife and cutting board ready.

I start with the tomatoes. You want to core and remove the seeds so that the Pico isn’t runny.

Chop the tomatoes and add them to a mixing bowl. Next, I chop the onion and jalapeno.

If you don’t want your Pico to be spicy, remove the seeds from the jalapeno.

Cut up the cilantro and add that to the mixing bowl. Add the olive oil, vinegar, minced garlic, salt, and pepper. Stir everything together. I like to refrigerate it for a couple of hours so the flavors can all meld together.

The great thing about these Breakfast Tostadas is you can customize them and make them your own. I made a sunny side up egg for mine, but you could also do scrambled eggs.

To heat up the refried beans, I usually add a tablespoon of water so that they are easier to spread.

Carefully spread the refried beans over the tostada. You want to make sure the tostada shell doesn’t break.

I used about 1/4 cup of refried beans for each tostada.

Once the egg is done cooking, add it to the tostada. Top the tostada with a couple tablespoons of Pico and it’s ready to eat!

Additional Toppings

I like these tostadas just the way they are but feel free to make it your own.

Here are some delicious toppings you could add:

Fat free sour cream
Fresh lime juice
Avocado slices
Shredded cheese
Cilantro

Just be sure you add any additional points if necessary.

Prep Time:25

Cook Time:5

Total Time:30

Ingredients

1 cup homemade Pico de Gallo
4 tostada shells (I used Ole Crunchy Corn Tostadas)
1 cup fat-free refried beans
4 eggs

Instructions

Prepare the Pico de Gallo.
Cook the eggs according to your preference, I did sunny side up eggs.
Heat the refried beans, I mix in a tablespoon of water so they spread more easily.
Spread 1/4 cup of refried beans over each tostada shell. Top with the egg and a couple tablespoons of the Pico de Gallo.

Here are some more WW friendly recipes:

Seven Layer Dip Tostadas

BBQ Chicken Tostadas

Chicken Bacon Ranch Tostadas

Black Bean Tostadas

If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.

If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!

Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!