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Cheesy frico fried egg tostadas. Just saying those words out loud makes me hungry all over again (honestly, it happens every time). So here’s the deal: I used to think making breakfast exciting was some kind of full-time job. Toast gets dull (fast). And pancakes? Too sweet sometimes. But once I stumbled on these glorious cheesy frico fried egg tostadas, it kinda changed everything. Turns out, crispy cheese and runny eggs are just what lazy mornings cry out for. And get this—if you’re into family-friendly comfort food, this cheesy spaghetti squash is another easy winner.

Frico Eggs: Crispy Fried Cheesy Eggs

I know, frico sounds a little fancy, right? But really, all it means is cheese crisped up in the pan. That’s what makes these tostadas wild—so much flavor for honestly not much effort. You just grab a big handful of shredded cheese (cheddar or pepper jack hit different, but pick your favorite), throw it right in a hot pan, and let it get bubbly. The cheese melts into a golden, crispy disk. Then—here’s my favorite part—you crack an egg right on top. The egg cooks nestled in that cheesy blanket, and the bottom gets all lacy and crunchy. It’s a little ridiculous how good it is.

Smack that masterpiece on a warm corn tortilla, and boom, breakfast is now wild. My one warning: don’t walk away once the cheese starts cooking. It’ll go from zero to super crispy in about thirty seconds flat. Some friends think it looks like something from a five-star diner…but it’s seriously easy! If you prefer a simpler, cheesy egg approach, these Cheesy Scrambled Eggs are just as satisfying with less drama.

Actually, one of my buddies had a bite and said,

“I never thought cheese could be so crunchy and perfect with eggs. I make it every weekend now!”

Nutrition Facts

Let me be real. If you’re watching carbs, cheesy frico fried egg tostadas are a pretty awesome option. Each one gives you good protein from the eggs, and if you use corn tortillas, the carbs stay reasonable compared to bread. Cheese adds calcium, and those salt hits that make your taste buds dance (unless you’re dairy-free, then…maybe try a good vegan cheese). For fat, yes, it’s there, but the kind that keeps you full until lunchtime. Sometimes I even sneak in diced avocado or fresh salsa on top for bonus fiber.

If you want to let it fit into the keto universe, swap the corn tortilla for a chaffle or eat the cheese-egg disk solo (that’s honestly delicious too). Speaking of low-carb sides, these Low-Carb Keto Hash Browns make the perfect accompaniment. It’s comfort food, but you don’t need to feel weighed down or guilty after.

Breakfast & Brunch Headquarters

I gotta say, this is a power move for brunch. Invite friends over and pile up a platter of cheesy frico fried egg tostadas, and you’re officially the hero. It’s a wild upgrade from the ol’ soggy omelet. Pair them with a little fruit and coffee or, heck, maybe a Bloody Mary. These tostadas also work great for quick weekday mornings—I’ve got it down to under ten minutes, even when I’m half-awake.

Oh, and you could totally make a breakfast bar thing. Set out toppings like black beans, salsa, crumbled bacon, or that sneaky hot sauce (my family’s addicted, no shame). For another Mexican-inspired breakfast option, try these High-Protein Cottage Cheese Breakfast Tacos that work great alongside these tostadas. It’s hands-on and messy in the best way possible.
Not gonna lie, people will ask for your “secret.” My answer? Cheese and more cheese.

Tips for Perfecting Frico Eggs

Now, don’t overthink it—but here’s how you ace it every darn time:

Use a nonstick or well-seasoned skillet so the cheese lifts right off. If it’s sticking, it’s not ready.
Let the cheese melt and get golden before you add the egg. If it looks pale, wait another minute.
Medium heat is your friend. Too hot and the cheese might burn fast. Too low, the cheese just sits there and sweats, which is, ugh, a sad business.
Try with different cheeses for surprises—Mexican blend makes things wild, while Swiss gives a deeper nutty flavor.

Common Questions

Can I make cheesy frico fried egg tostadas ahead of time?
Not really. They’re best fresh, since the cheese gets chewy if you let them sit. If you gotta prep ahead, keep the toppings ready and pan-fry the eggs last minute. For make-ahead options, check out these Ham and Cheese Egg Cups that freeze beautifully.

What are some fun topping ideas?
Fresh salsa, sliced avocado, pickled onions, a handful of cilantro, even a scoop of leftover chili. Go wild!

Can I use flour tortillas instead of corn?
You can, but corn is sturdier with the gooey cheese and egg mess. Flour gets a bit floppy. If you don’t mind that, go forth!

Is this recipe good for keto?
Ditch the tortilla or use a low-carb one. The cheese and egg alone are basically keto dreams, like this keto eggplant parmesan idea I tried once—super on point.

Can I make this dairy-free?
Use an allergy-friendly cheese alternative, but know the “frico” crispiness may be less dramatic.

Frico Eggs

Crispy cheese and runny eggs come together in these Cheesy Frico Fried Egg Tostadas, creating a delicious breakfast treat that's both simple and satisfying.

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Prep Time 5

Cook Time 5

Total Time 10

Course Breakfast, Brunch

Cuisine American

Servings 2 tostadas

Calories 350 kcal

Ingredients

Main Ingredients

1 cup shredded cheese (cheddar or pepper jack) Use your favorite type of cheese.
2 large eggs Fresh eggs work best.
2 pieces corn tortillas Corn tortillas are sturdier than flour.

Optional Toppings

½ cup diced avocado For added fiber.
½ cup fresh salsa Choose your preferred salsa.
to taste hot sauce Ideal for those who enjoy spice.

Instructions

Preparation

Preheat your nonstick or well-seasoned skillet over medium heat.
Spread shredded cheese in an even layer in the hot pan.

Cooking

Let the cheese melt and get golden, then crack an egg on top of the melted cheese.
Cook until the egg white is set but the yolk is still runny.
Carefully lift the cheese and egg disk from the pan and place it on a warm corn tortilla.

Serving

Top with optional toppings like diced avocado or salsa.
Serve immediately and enjoy your cheesy frico fried egg tostadas!

Notes

Best enjoyed fresh as the cheese can become chewy if left to sit. You can prepare toppings ahead of time for a quick assembly in the morning.

Keyword Breakfast Tostadas, Cheesy Eggs, Comfort Food, Easy Breakfast, Frico Eggs

keto chicken soup creamy – let’s be real, it’s the one thing I crave when it’s freezing out and I need a little comfort without messing up my low-carb streak. I mean, who hasn’t been stuck standing in their kitchen, hungry, chilly, and just wishing for that perfect bowl of warmth? I used to just wing it and hope for the best, but now? I nail it almost every time. If you love soups as much as me, definitely check out this creamy Tuscan chicken soup or even the keto chicken tortilla soup when you need a change. Honestly though, nothing beats the coziness of homemade keto chicken soup creamy on a boring Tuesday.

How to Make Low Carb Creamy Chicken Soup

So I know some of you freeze up at the idea of homemade soup, but stick with me. Keto chicken soup creamy is ridiculously simple, even if you’re a total amateur (like I once was). You just need a few things: cooked chicken (rotisserie works, heads up), broth, cream cheese, heavy cream, and some quick veggies. I usually go with onion, garlic, and sometimes carrots if I’m feeling risky with my carbs. Celery? Always.

I get a pot going and drop in a little butter, then sauté the onions and garlic until they look shiny (not burnt, not raw, just shiny). Next, the broth goes in. Pour it slow if you don’t want a splashy mess. Cream cheese gets added next. The secret to smooth, creamy soup? Beat the heck out of that cream cheese until it’s dissolved in the broth. Then toss in your chicken, celery, maybe some spices. Heavy cream goes in very last so nothing curdles. Let the whole thing simmer gently for, I don’t know, 10 minutes. That’s it. I sometimes do a taste test early, burn my tongue, and yell at myself every time. Worth it.

Tips for Making the Perfect Soup

People ask me, what’s the trick to a five-star restaurant soup at home? Easy. It’s all about the little stuff. Use really good broth. Homemade or store-bought, but please get the low-sodium kind so you can add your own salt. Also, don’t rush the simmer. Soup needs time to meld – quick boiling just ruins everything. Oh, and use heavy cream for that thick, silky finish. Milk won’t cut it.

If you’re doing dairy-free, try canned coconut milk. I did once. It wasn’t bad, just different, kind of tropical vibes (not for everyone). Play around with herbs too. I love tossing in a bit of thyme or parsley—whatever looks happy in the fridge. Want more inspiration? The soup keto category has ideas I’ve completely stolen before. Nobody’s perfect.

A close friend texted me this after her first pot:

“I had zero excuses left once you sent me your recipe. The soup turned out rich, filling, and my husband didn’t even realize it was low carb. Now it’s our go-to every week.” – Tara K., fellow soup addict

Storage and Reheating Instructions

Let’s get real. Sometimes you end up with a giant pot of keto chicken soup creamy and you don’t want it going bad. Here’s what you do: after it cools, pour it into airtight containers (I use glass because… why not). It keeps in the fridge for up to four days. Freezer? Two months, easy. Portion it out so you don’t have to thaw the whole shebang when you just want one cozy bowl.

When you reheat, do it slow on the stovetop, medium heat. Microwaves sometimes mess up the cream, so I use the stove unless I’m desperate. If the soup looks too thick (sometimes it gels in the fridge – totally normal), just add a splash of water or broth and stir it up. Always, always taste before serving.

Variations and Substitutions for the Recipe

Here’s where you get to play mad scientist. No rotisserie chicken? Use leftover turkey. Only have ground chicken? Works fine, just brown it first. No cream cheese in your fridge screaming for attention? Try a splash of sour cream or even Greek yogurt. Different texture but still creamy-delicious.

Veggie swaps are endless. Spinach wilts down super quick and adds color. Mushrooms? Yes, sometimes. I’ll even toss in riced cauliflower if I need extra bulk. Don’t feel trapped by the classic list. As long as you keep the carb count in mind, you do you. In the mood for more cozy meals? Give this easy keto chicken and dumplings recipe a whirl. Trust me.

Frequently Asked Questions about Low Carb Soups

Q: Can I make keto chicken soup creamy in the slow cooker?
A: You can – just add cream and cheese at the end so nothing curdles.

Q: My soup split after reheating. What gives?
A: Usually the cream added too soon or heat too high. Try slow, gentle heat next time.

Q: Can I add noodles?
A: Sure, if they’re low carb. I sometimes use zucchini spirals or shirataki noodles. No shame in that.

Q: How do I make it dairy-free?
A: Go with coconut milk and skip the cheese. Still super creamy, promise.

Q: Will picky eaters notice it’s keto?
A: Not unless you tell them. I’ve tricked more people than I can count.

Let’s Get Cozy – Final Thoughts

Honestly? You’re missing out if you skip homemade keto chicken soup creamy during chilly weeks. It’s so much easier than people think, and the payoff’s huge. Warm, creamy, low-carb goodness in every spoonful – that’s what I’m talking about. For even more inspiration, check out Low Carb Creamy Chicken Soup (Keto, Gluten Free) or this homemade cream of chicken soup recipe to switch things up next time. Go on, give it a try. You might even surprise yourself with how easy and tasty homemade keto comfort food can be.

Low Carb Creamy Chicken Soup

A warm and comforting low-carb creamy chicken soup that is simple to make and perfect for chilly days.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course, Soup

Cuisine American

Servings 4 servings

Calories 350 kcal