Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, breakfast chorizo and egg pizza. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Pizza for breakfast… how weird!" But, the truth is that it's actually really delicious! My entire family loved it so much that they have asked me to make it more often! This recipe is very easy thanks to Pillsbury® Thin Pizza Crust and you can use any ingredients you like.
Breakfast Chorizo and Egg Pizza is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Breakfast Chorizo and Egg Pizza is something which I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook breakfast chorizo and egg pizza using 13 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Breakfast Chorizo and Egg Pizza:
- Get 1 extra large flour tortilla
- Prepare 3 white mushrooms, sliced
- Take 1 egg
- Take 8 oz chorizo
- Take 1/2 cup yellow onions, sliced
- Take 1/3 cup sharp cheddar cheese
- Take 1/4 cup fresco cheese, crumbled
- Make ready 1 roma tomato, thinly sliced
- Take salt
- Take cayenne pepper
- Prepare 3 tsp olive oil, extra virgin
- Get 1/2 lime
- Get 1 cilantro, fresh or dry
Mexican chorizo is made with fresh pork while Spanish chorizo is made with smoked pork. Spicy chorizo sausage, jalapeños, scrambled eggs, and Monterey Jack cheese are baked until bubbling on a flaky biscuit crust in this breakfast pizza. During that same conversation with my grandma, she talked about a pizza that Uncle Austin had made her recently at the farm. Bacon and eggs, those American breakfast staples, go Italian in this quick Eggs and Bacon Breakfast Pizza.
Instructions to make Breakfast Chorizo and Egg Pizza:
- Preheat oven to 450°F.
- Place tortilla on baking sheet and spread 1/2 teaspoon of olive oil on both sides. I used La Banderita four tortillas.
- In a medium skillet on medium high heat add 1/2 teaspoon olive oil and 1/4 of the chorizo.
- Cook chorizo for 2 minutes, then evenly spread it on the tortilla.
- In the same skillet add 1 teaspoon olive oil with sliced mushrooms, and cook for 3 minutes on medium high heat.
- Layered cooked mushrooms on tortilla.
- Using the same skillet add 1/2 tablespoon butter, and on medium low heat scramble egg.
- Scramble egg until it become solid but still wet looking. Layer scramble egg evenly across tortilla.
- Sprinkle shredded cheese evenly across tortilla.
- In the same skillet saute onions with 1/2 teaspoon olive oil for 1 minute, then layer on tortilla.
- Sprinkle crumbled fresco cheese evenly across tortilla.
- Top pizza with tomatoes, then place in oven, and bake for 10 minutes.
- After pizza has been cooking for 10 minutes. Turn the oven on broil and broil for 1 minute.
- Remove pizza from oven, sprinkle cilantro, and squeeze lemon juice over pizza and serve!
Be careful not to overcook the eggs–you'll. Carefully remove pizza stone from oven. Top evenly with mozzarella cheese and bacon. I love chorizos for breakfast, like in Chorizo Baked Beans on Toast and Chorizo Breakfast Hash with Bacon and Smashed Potato. The big flavour punch is a wake up call!
So that’s going to wrap this up for this special food breakfast chorizo and egg pizza recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
