Elote Breakfast Tostada Stack Recipe

​​​​​​From food stands along streets in Mexico comes the Elote Breakfast Tostada Stack. Mexican Original® Yellow Corn Tostada Shell are layered and stacked with refried black beans, elote corn pica, Jimmy Dean Fully Cooked Pork Sausage Patties, scrambled eggs, cotija cheese and a sriracha lime crema. Make this Stack a menu staple.


SERVING SIZE:  2 Portions

2 ea.

Mexican Original® Yellow Corn Tostada Shells

4 oz.

Refried Black Beans

4 ea.

Jimmy Dean® Fully Cooked Sausage Patties

4 ea.

Eggs, cooked, scrambled

2 oz.

Fire Roasted Corn Kernels

2 Tbsp.

Red Onion, small, diced

2 oz.

Plum Tomato, seeded and diced

1 Tbsp.

Lime Juice

1 tsp.


2 Tbsp.

Cilantro, fresh, chopped

2 tsp.

Garlic, fresh, minced

1 tsp.

Guajillo Chili Powder

2 tsp.

Cotija Cheese, crumbled

2 oz.

Mexican Crema or Sour Cream

2 tsp.

Lime Juice

2 tsp.

Chili Hot Sauce



Step 1: Preheat oven or toaster oven to 400°F. Place the tostada shells on a baking sheet and heat up in the oven until hot, about 4-6 minutes total. Hold the chips in a warm, dry environment.

Step 2: Heat up the refried black beans according to manufacturer’s instructions.

Step 3: Combine the fire roasted corn kernels, red onion, tomato, 1 Tbsp. lime juice, salt, half of the cilantro, minced garlic and guajillo powder. Mix well and set aside.

Step 4: Combine the Mexican crema or sour cream with 2 tsp. lime juice and sriracha. Mix well and set aside.

Step 5: Cook the scrambled eggs.

Step 6: Assemble the dish: On warm plates, spoon 2 tablespoons of refried black beans, add 4-5 chips atop the refried black beans. Top those with 2 more tablespoons of refried black beans, one Jimmy Dean® Sausage Patty, ¼ of the scrambled eggs, ¼ of the elote corn pico and ¼ of sriracha lime crema. Repeat to create a second layer on each plate. Garnish with remaining chopped cilantro and serve immediately.

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Application Uses






Tostada Shells