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Mexican Breakfast Pizza
This hearty breakfast pizza combines fluffy scrambled eggs, bright salsa, and melted Monterey Jack cheese on a crispy baked crust. Using a boxed gluten-free crust mix keeps the preparation fast and simple for busy mornings without sacrificing flavor. It makes a satisfying weekend brunch or a fun twist on a standard weeknight dinner. Serve it hot from the oven with extra salsa and fresh cilantro for a bright, savory start to the day.
Ingredients
- 1 box Betty Crocker Gluten Free pizza crust mix
- 3 teaspoons canola oil
- 4 eggs, beaten
- 1 cup salsa
- 1 cup shredded Monterey Jack cheese (4 oz)
Instructions
- 1Chop the fresh cilantro leaves and set them aside for garnishing the finished pizza.
- 2Preheat the oven to 425°F. Coat a 12-inch pizza pan with cooking spray or shortening.
- 3Prepare the pizza crust dough according to the package directions. Transfer the dough to the prepared pan and press it evenly to the edges, coating your hands with one teaspoon of canola oil to prevent sticking.
- 4Brush the top of the pressed dough with the remaining two teaspoons of canola oil.
- 5Bake the crust for 10 to 14 minutes until the edges just begin to brown.
- 6Scramble the four eggs in a nonstick skillet over medium heat, stirring frequently until cooked. Spread half a cup of salsa evenly over the partially baked pizza crust.
- 7Distribute the scrambled eggs over the salsa layer to cover the crust completely, then sprinkle the shredded Monterey Jack cheese on top.
- 8Return the pizza to the oven and bake for another 8 to 10 minutes until the crust turns deep golden brown and the cheese melts. Garnish with the chopped cilantro and serve immediately with the remaining half cup of salsa.
- 9Cook half a pound of chorizo or one cup of diced chicken to fold into the eggs for a heartier meal.
- 10Shred fresh Manchego cheese to use as an alternative topping for the pizza.