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!




  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.