Mexican Street-Style Spinach Egg Tostada Bites (Crisp Base, No Tortilla)

Ingredients

• 9 large Eggs
• 5 cups Spinach
• 1/2 cup Shredded cheese (cheddar or Monterey jack)(optional)
• 1 tbsp Olive oil(optional)
• 1 tsp Cumin(optional)
• 1/2 tsp Paprika(optional)
• 1/2 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)
• 3/4 cup Salsa (store-bought or homemade)

Instructions

1. 1

   Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

2. 2

   Sauté spinach in olive oil over medium-high heat until dry and reduced, 4–6 minutes. Cool slightly.

3. 3

   Whisk eggs with cumin, paprika, salt, and pepper. Stir in spinach and cheese (if using).

4. 4

   Spoon small rounds (about 2–3 tbsp each) onto parchment, spacing evenly. Flatten slightly to form “tostada” bases.

5. 5

   Bake 10–12 minutes until set and edges are golden. Flip carefully and bake 6–8 minutes more for crispness.

6. 6

   Cool 2 minutes to firm. Top each bite with a small spoon of salsa right before serving to keep crisp.