Total Time: 30 minutes

• 8 corn tortilla shells
• butter or ghee
• 4 all natural chicken sausage patties (I used these country style Al Fresco brand)
  • *optional – 1/2 onion finely diced
• 6-8 large free range eggs w/ a splash of almond milk and salt and pepper
• 1 container of cherry or grape tomatoes
• 1 can organic refried beans
• chopped cilantro
• shredded sharp cheddar cheese
• optional toppings: feta cheese crumbles, hot sauce, salsa, avocado, diced jalapenos

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What to do:

• Chop up your chicken sausage patties (and onion if you’re using it), dice your tomatoes into small bite size pieces and shred your cheese
• Saute sausage and onion (if using) over medium high heat until sausage begins to brown
• While sausage is cooking, place a small skillet over medium heat and add some butter or ghee; once hot, toast your tortilla shells until they begin browning and become your desired crispiness
• Whisk your eggs, milk, salt and pepper together in a small bowl
• Add your eggs to the sausage and turn the heat to medium low and scramble your eggs
• Heat the refried beans in a small pot over low heat
• Once your eggs are almost scrambled add your shredded cheddar cheese and mix until melted
• Now assemble your tostada:
  1. crispy tortilla
  2. thin layer of refried beans
  3. some egg/sausage mixture
  4. top with tomatoes, jalapenos, cilantro, and any other optional sides listed above