A breakfast pizza with a Mexican twist! Topped with a chipotle tomato sauce, crumbled Mexican chorizo, shredded cheese, and gently cracked eggs, this recipe is easy to make and perfect for weekend mornings and brunch gatherings.
This post is sponsored by Pete and Gerry’s Organic Eggs. All opinions expressed here are my own.
This Mexican Breakfast Pizza is what brunch dreams are made of! Easy to make and a guaranteed crowd pleaser, this pizza is topped with all my favorite things including Mexican chorizo, shredded Monterey Jack cheese, and gently baked eggs.
It uses a refrigerated pizza dough so there’s no need to go through the hassle of making your own, and it’s such a fun way to eat your eggs in the morning.
This recipe can easily be doubled and would make a great dish to serve at holiday brunch gatherings.
After all, who can say no to pizza for breakfast?!
Ingredients you’ll need
This breakfast pizza is a family favorite because it’s so easy to make!
For the dough, you’ll need a 13.8-ounce tube of refrigerated pizza dough. It’s super easy to find and is usually located next to refrigerated biscuit and crescent roll dough in the grocery store.
For the pizza sauce, you’ll need some tomato sauce, chipotle peppers in adobo sauce (the kind that are canned), garlic, and a few different seasonings like dried oregano, onion powder, dried basil, and ground cumin.
For the eggs, my go-to brand is Pete and Gerry’s Organic Eggs. They’re USDA Certified Organic, free range, and Certified Humane. Since I like my egg yolks still a little runny and jammy in the middle, it’s very important to me that they’re high quality and Pete and Gerry’s is a brand I can trust!
For the chorizo, you can make your own Mexican chorizo (which I personally prefer because it’s not as greasy) or you can buy it at your local grocery store.
For the cheese, you’ll need shredded Monterey Jack. I recommend buying a block of it and shredding it yourself (I find that it melts better), but you could use the pre-shredded kind to save some time.
How to Make Mexican Breakfast Pizza
First, you’ll need to roll out the refrigerated pizza dough into a 12 or 13-inch circle. It doesn’t have to be perfectly circular, just do your best! I actually like the look of pizza when it’s not totally perfect. I call it “rustic.” Prick the dough with a fork all over and bake it in the oven for 6 minutes.
While it’s baking, cook the chorizo in a skillet until browned. I like to transfer the cooked chorizo to a plate lined with paper towels to get rid of any excess grease.
Then make the pizza sauce by cooking the tomato sauce in a saucepan with some olive oil, garlic, chipotle peppers in adobo sauce, and a few different seasonings.
Once all the toppings are ready, it’s time to layer it onto the pre-baked crust. First, spread out the pizza sauce, followed by some shredded cheese, cooked chorizo, and finally a little more cheese.
Then with the back of a spoon, create 4 little wells on the pizza where you want the eggs to sit. Then gently crack an egg into each well.
Bake the pizza for 13-15 more minutes, or until the whites of the eggs are set. You can cook it even longer if you prefer the egg yolks cooked. I would just check it every minute or so until the yolks are set.
Last but not least, top the pizza with a drizzle of Mexican crema or sour cream, some diced red onions, crumbled cotija cheese, and a little chopped cilantro.
The toppings really complement the smokiness of the pizza sauce, so don’t skip them!
Substitutions and Variations
- For a sweeter and flakier crust, you could use a tube of crescent roll dough instead.
- For a shortcut on the pizza sauce, you can use your favorite store-bought pizza sauce instead and simply mix in a minced chipotle pepper in adobo sauce.
- If you don’t have Monterey Jack cheese, you can use any other melty cheese instead. Mozzarella or Chihuahua cheese are great options.