Mexican Breakfast Pizza Recipe -
Mexican Breakfast Pizza Recipe
  • READY IN 50 mins

Mexican Breakfast Pizza

Recipe by  

"Breakfast pizza is topped with chorizo, nacho cheese sauce, spiced-up eggs, and frozen hash browns using refrigerated pizza crust. A tasty pizza for anyone who enjoys spicy foods. You can adjust the heat intensity to satisfy any taste buds by choosing mild cheese sauce and chorizo."

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Ingredients Edit and Save

Original recipe makes 1 pizza Change Servings
  • PREP

    25 mins
  • COOK

    25 mins

    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until cooked through, 5 to 7 minutes; drain and discard grease.
  3. Spread pizza crust dough onto the prepared baking sheet; top with a layer of nacho cheese sauce. Layer hash brown potatoes evenly over the nacho cheese layer. Sprinkle chorizo over potatoes.
  4. Beat eggs, salsa, and taco seasoning together in a bowl using a whisk until smooth.
  5. Melt butter in a skillet over medium heat; cook and stir egg mixture until eggs are set and scrambled, 5 to 7 minutes. Transfer scrambled eggs to a plate; allow to cool until easily handled. Sprinkle scrambled eggs over chorizo layer and top with Mexican cheese blend.
  6. Bake in the preheated oven until crust is golden brown and cheese is melted and bubbling, 15 to 20 minutes.
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Nov 09, 2014

While I did make quite a few tweaks to this recipe, I feel that shows how versatile it is and how easily it can be tweaked to meet YOUR culinary needs. This isn't really up my alley and I was prepared to "suffer" through it, but I LOVED it! I'm normally a crust girl when it comes to pizza, but I loved the *guts* of this so much I forewent the crust! I used homemade crust (Jay's Signature Crust from this site, previously frozen) to start and floured then dusted my pizza pan with cornmeal. I just can't do nacho cheese sauce, so I spread a bit of salsa (I used Spike's Black Bean and Corn Salsa) and topped with some shredded cheddar for my base. I used a little less than 16 oz of shredded frozen potatoes (enough to cover the entire pizza) and subbed chopped ham for chorizo (just don't care for sausage, though, obviously, chorizo would make this pizza if you like chorizo, but the hame worked well, too, if you don't). I was a bit concerned about scrambling the eggs first, as I like some runny yolk when I have egg on my pizza, but they worked, too. I topped with a Mexican bland shredded cheese AND a bit of shredded mozz/provolone. I had to bake well longer than 20 minutes (and upped the temp considerably), but that may just be our oven. This makes a really loaded pizza, so one slice is quite filling. THANKS for the recipe!


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  • Calories
  • 422 kcal
  • 21%
  • Carbohydrates
  • 24.2 g
  • 8%
  • Cholesterol
  • 145 mg
  • 48%
  • Fat
  • 29.6 g
  • 46%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 18.4 g
  • 37%
  • Sodium
  • 1196 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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