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Mexican Breakfast Pizza

Laura Burger Pozdol

"Breakfast pizza is topped with chorizo, nacho cheese sauce, spiced-up eggs, and frozen hash browns using refrigerated pizza crust. A tasty pizza for anyone who enjoys spicy foods. You can adjust the heat intensity to satisfy any taste buds by choosing mild cheese sauce and chorizo."
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50 m servings 422 cals
Original recipe yields 12 servings (1 pizza)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. 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.
  3. 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.
  4. Beat eggs, salsa, and taco seasoning together in a bowl using a whisk until smooth.
  5. 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.
  6. Bake in the preheated oven until crust is golden brown and cheese is melted and bubbling, 15 to 20 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 422 calories; 29.6 g fat; 24.2 g carbohydrates; 18.4 g protein; 145 mg cholesterol; 1196 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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 p...

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 o...