1️⃣ Preheat the oven to 375°F (190°C). 🔥

2️⃣ Assemble the casserole: Stir the salsa and taco seasoning in a medium bowl until well combined. Spoon 1 cup of the salsa mixture in an even layer in the bottom of a 13-x9-inch baking dish. Top with 7 tostadas, breaking to fit in an even layer. Sprinkle evenly with 3/4 cup of the pinto beans, 1/2 cup of the scallions, and 1 cup of the cheese. Repeat the layer once more with 1 cup of the salsa mixture and the remaining 7 tostadas, 1/2 cup scallions, 3/4 cup pinto beans, and 1 cup cheese. Spoon 6 dollops of the remaining 1 cup of salsa on top of the cheese. 🍅🫘🧀

3️⃣ Add the eggs: Use the back of a spoon to create a well in the middle of each salsa dollop. Break 1 egg into each well. Sprinkle each egg with salt and pepper. 🥚🧂

4️⃣ Bake: Cover the casserole with aluminum foil and bake until the egg whites are just set and the yolks are still runny, 35 to 45 minutes. Let the casserole stand for 5 minutes. Top with chopped avocados and cilantro and serve. 🌯🥑