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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Recipe Summary

prep:
25 mins
cook:
25 mins
total:
50 mins
Servings:
12
Yield:
1 pizza
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

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  • 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

422 calories; protein 18.4g 37% DV; carbohydrates 24.2g 8% DV; fat 29.6g 46% DV; cholesterol 145mg 48% DV; sodium 1195.9mg 48% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/09/2014
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! Read More
(3)

Most helpful critical review

Rating: 2 stars
05/30/2018
I did not like it i did not change it and no i won't make it again. Read More
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/09/2014
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! Read More
(3)
Rating: 3 stars
05/08/2016
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 Read More
Rating: 5 stars
07/01/2019
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! Read More
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Rating: 2 stars
05/30/2018
I did not like it i did not change it and no i won't make it again. Read More
Rating: 4 stars
05/10/2019
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. Read More
Rating: 4 stars
02/10/2020
One suggestion: I cook my meat with the salsa and reduce it down. Read More
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