Preheat oven to 200°F. Wrap tostadas in foil; place in oven for 5 minutes or until warm. Remove from oven; keep warm.
Prepare Mexican-Style Beef Sausage. Stir in enchilada sauce; cook 3 to 5 minutes or until mixture reaches 160°F, stirring often. Remove beef mixture from skillet; keep warm.
Wipe same skillet with paper towel. Heat skillet on medium heat until hot. Coat skillet with cooking spray. Break each egg into small cup; add to skillet, one egg at a time. Cook 30 to 60 seconds or until edges turn white; reduce to low heat. Add 2 tablespoons water to skillet; cover and cook 4 to 6 minutes or until desired doneness of eggs are reached.
Top each tostada with one egg. Divide beef mixture between tostadas; spooning around each egg. Serve with refried beans. Garnish with cheese, cilantro and sour cream, as desired.
Nutrition information per serving: 277 Calories; 106.2 kcal Calories from fat; 11.8 g Total Fat; 4.3 g Saturated Fat; 0.1 g Trans Fat; 1.7 g Polyunsaturated Fat; 4.5 g Monounsaturated Fat; 242 mg Cholesterol; 786 mg Sodium; 15 g Total Carbohydrate; 1.2 g Dietary Fiber; 28 g Protein; 4.4 mg Iron; 589 mg Potassium; 4.6 mg NE Niacin; 0.5 mg Vitamin B6; 2.3 mcg Vitamin B12; 5.4 mg Zinc; 33.9 mcg Selenium; 228 mg Choline;