Spicy Kale Breakfast Tostadas

Spicy kale breakfast tostadas are the perfect breakfast or “brinner” dish, kicked up a notch with spicy jalapeno peppers and packed with the nutritional powerhouse, kale!

Spicy Kale Breakfast Tostadas | Britt's Blurbs #recipe #breakfast #brinner #healthy

I told you guys once the weather starts warming up I’m all about tacos. Well, these are tostadas, but whatever. I like delicious things in a corn tortilla.
So let’s hope this cold front passes quickly. Going from Orlando weather in the 80’s to the 40’s here in Georgia is no fun. But at least I’m home so I can relax and make these ASAP.

I just love breakfast. I never have time to make a savory breakfast during the week so I always cherish it when I get the chance on the weekend. And these are PERFECT for that long, leisurely breakfast and/or brunch! A change from a breakfast burrito, frittata, omelet or scrambled eggs.

Here’s how I in-vision a weekend morning going with these involved:

– Wake up, stretch… nah I’m just gonna lay here for a second
– Make a cup of coffee and watch the news/sunrise
– Brush teeth, wash face, throw hair up and put on some mascara
– Grab the farmers market basket + head down
– Pick up the local eggs, local cheese, kale, hot peppers and onions
– Head on back home, turn on the Amos Lee Pandora station, get back in my comfy clothes, make these
– Enjoy the heck out of em’


Spicy Kale Breakfast Tostadas | Britt's Blurbs #recipe #breakfast #brinner #healthy

If only that could be real life every day. But it’s not. So make these, freeze em’ and reheat them if you’re in a time crunch. But they’re honestly best served fresh out of the oven! Crispy, melty and fresh. Delicious.


Spicy Kale Breakfast Tostadas

Spicy kale breakfast tostadas are the perfect breakfast or “brinner” dish, kicked up a notch with spicy jalapeno peppers and packed with the nutritional powerhouse, kale!

  • Author: Britt's Blurbs
  • Prep Time: 25
  • Cook Time: 15
  • Total Time: 40 minutes
  • Yield: 2 1x


  • 2 corn tortillas
  • 2 eggs, 1 egg white
  • 1 tbsp. almond milk
  • 1 & 1/2 medium kale leaves
  • 1/2 medium Jalapeno pepper-diced
  • 1/4 cup diced red pepper
  • 1/4 cup diced onion
  • 6 thin slices of organic cheddar cheese
  • 1 tbsp. grated cheddar cheese
  • 1/2 tsp. paprika
  • Black pepper
  • Sea salt


  1. Pre-heat oven to 350 degrees
  2. Heat a small skillet on medium heat on the stove.
  3. Add one corn tortilla shell at a time to lightly brown each side.
  4. When both shells are browned, place on a baking sheet that is lined with a silpat mat or tinfoil spray with non-stick cooking spray.
  5. Lay 3 slices of the cheese on each tortilla shell.
  6. In a medium bowl, whisk together the eggs, egg white, almond milk, 1/4 tsp. of the paprika and a pinch of black pepper & sea salt.
  7. Scramble the eggs in a medium skillet coated with organic non-stick cooking spray on the stove.
  8. Once the eggs are scrambled, divide in half and place halves on tortilla shells on the baking sheet.
  9. Heat another medium skillet on the stove and add the coconut oil.
  10. Add the onion, 1/4 tsp. paprika and a pinch of black pepper and sea salt.
  11. When onions begin to brown, add red pepper & the jalapeno pepper.
  12. After two minutes add the kale leaves.
  13. Cook until leaves are wilted but still green.
  14. Top kale & pepper mixture over the eggs on the tortilla shells.
  15. Sprinkle 1/2 tbsp. of the grated cheese over top of each mixture.
  16. Bake for 8 minutes.


  • Calories: 1022
  • Sugar: 5
  • Sodium: 1449
  • Fat: 69
  • Saturated Fat: 40
  • Unsaturated Fat: 25
  • Trans Fat: 0
  • Carbohydrates: 36
  • Protein: 64
  • Cholesterol: 556

Top with your favorite salsa flavor or hot sauce!

Spicy Kale Breakfast Tostadas | Britt's Blurbs #recipe #breakfast #brinner #healthy



Showing 3 comments
  • Reply

    I LOVE the egg/kale combo for breakfast! These sound super tasty so I’ll definitely be giving them a try…but with vegan cheese 🙂

    • Brittany

      Woo hoo! You’ll love em’! Let me know how it tastes!

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