Break-Fast Taco Pizza

This is a fun breakfast pizza that comes together quick. It is a cross between Texas breakfast tacos and that fast food style Mexican pizza. This recipe makes two pizzas.

Step by step

All nutrition facts are AI generated and approximate.

Ingredients

• 1 1/2 Tbs cooking oil
• 4 burrito sized tortillas
• 1 (9 oz) chorizo sausage
• 8 eggs
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 (10 oz) can Rotel (drained and divided)
• 8 oz shredded Colby Jack
• 1/4 cup hot sauce (Valentina works great)

Crema (optional)

• 1/2 cup sour cream
• 1 Tbs lime juice
• 1 tsp dried cilantro

Directions

1. Preheat oven to 425°F.
2. Brush all four tortillas with oil and prick all over with a fork.
3. Place tortillas in the oven on the top rack, two at a time, for 5 minutes.
4. Meanwhile, brown chorizo in a large skillet over medium heat.
5. In a medium bowl, whisk eggs, salt, pepper, and half of the drained Rotel.
6. When chorizo is browned, pour in egg mixture and stir until lightly scrambled (still a little shiny).
7. Place two tortillas on cookie sheets or pizza pans as the bottom layer.
8. Split egg mixture between the two tortillas. Add about 1/4 of the cheese over each.
9. Place another tortilla on top of each. Spread hot sauce across the top tortillas.
10. Add remaining cheese, then top with the rest of the Rotel vegetables.
11. Bake 10 minutes.
12. Optional crema: whisk sour cream, lime juice, and dried cilantro.
13. Cut each pizza into fourths and serve with crema.

Notes

• Drain the Rotel well: Extra liquid makes soggy pizza, so press it dry before it goes into the eggs and on top.
• Keep the eggs a little shiny: Pull them while slightly underdone—they finish cooking in the oven.
• Don’t skip pricking the tortillas: The fork holes let steam escape so the crust bakes flat and crisp.
• Swap the protein: Regular breakfast sausage works if you don’t have chorizo.
• Crema is optional: The sour cream, lime, and cilantro drizzle is a nice finish but the pizza stands on its own.

Why This Works

• Par-baked tortillas: Toasting the tortillas first drives off moisture so they crisp into a sturdy, cracker-like crust under the toppings.
• Cheese as mortar: A layer of Colby Jack between the tortillas melts and glues the stack together so slices hold their shape.
• Under-scrambled eggs: Stopping the eggs while shiny keeps them from turning rubbery once the assembled pizza goes back into a hot oven.
• Hot, fast oven: 425°F sets the cheese and re-crisps the tortillas quickly without drying out the eggs.