Using chilled pizza crust, breakfast pizza is topped with chorizo, nacho cheese sauce, seasoned eggs, and frozen hash browns. Anyone who likes spicy food will like this excellent pizza. By using mild cheese sauce and chorizo, you may modify the level of spiciness to suit any palate.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 1 pizza |
Ingredients
- 1 (1 pound) chorizo sausage
- 1 (10 ounce) container refrigerated pizza crust
- 1 (15 ounce) jar nacho cheese sauce, or to taste
- 1 (16 ounce) package frozen hash brown potatoes, thawed
- 6 eggs
- ½ cup salsa
- 1 tablespoon taco seasoning mix, or more to taste
- 2 tablespoons butter
- 1 cup shredded Mexican cheese blend, or more to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- 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.
- 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.
- Beat eggs, salsa, and taco seasoning together in a bowl using a whisk until smooth.
- 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.
- Bake in the preheated oven until crust is golden brown and cheese is melted and bubbling, 15 to 20 minutes.
Nutrition Facts
| Calories | 422 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 145 mg |
| Dietary Fiber | 2 g |
| Protein | 18 g |
| Saturated Fat | 12 g |
| Sodium | 1196 mg |
| Sugars | 3 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
I used this recipe as a base, then added my own veggies such as spinach, mushrooms, and olives. I also used the salsa as a dipping sauce instead of adding it to the mixture. I really enjoyed it
One suggestion: I cook my meat with the salsa and reduce it down.
This recipe was outstanding! I made it exactly as directed, and it turned out great! I would definitely make it again. The only change I would make would be to pre-bake the crust for 3-5 minutes ahead of time to help make it more firm and crispy. I may too it with some chopped green onions for color. Otherwise, I wouldn’t change a thing!
We decided to try this for Cinco de Mayo. We liked it but both agreed it might be just as good as an omelet and skip the pizza crust.
I did not like it,i did not change it, and no i won’t make it again.
My main complaint was with the crust. If I made this again, I would try the thin crust dough or pre-cook it a bit. The crust was soft and floppy even after cooking extra time. There were a lot of leftovers
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!