I’ve been cooking much more than I have been blogging. Yesterday, I made two 1/2 sheets of meatballs, 2 loaves of French bread, banana poppy seed pecan bread, and dinner. Dinner was crock pot pork chops, sweet and sour red cabbage, and mashed potatoes. The pork chops were a Pinterest recipe and they were a hit with my guys. I loved the sweet and sour red cabbage. I think my Austrian, Slovakian, German roots make it it almost something my DNA craves. My boys all love any cabbage. Well, except for son #4, he pretty much refuses to try anything that isn’t fried or covered in cheese or ranch dressing.
So, this morning I woke up and wanted to cook breakfast but I had no idea what to make. I first thought about some crescent roll dough I had in the fridge and I was thinking of making easy cinnamon rolls from that but then I thought I was in the mood from something more savory. So, I went to the kitchen to see what I had in the fridge. And that’s when I saw the pizza dough behind the crescent rolls. Hmm… pizza for breakfast? Then I thought about my husband’s offer to cook breakfast and to make breakfast tacos with chorizo and eggs. That’s when I got the idea to make a Mexican breakfast pizza. I didn’t want to use a pizza sauce as in traditional pizza so I thought, Rotel tomatoes! Then is all came together.
What you will need:
- Pizza dough (I used Pillsbury)
- Monterrey Jack/Cheddar shredded cheese
- 3 Eggs
- 1/4 to 1/2 Fresh chopped Jalapeno (depends on how spicy you want it)
- 1 can Rotel tomatoes (drained)
- Pre-cooked Chorizo sausage chopped (or ground Chorizo cooked)
- Chopped cilantro
- Sour cream (can also mix in chopped cilantro to the sour cream)
Pre-heat oven to 425. Roll out pizza dough onto floured pizza pan. Whisk eggs and add in chopped jalapeno (I do not remove the seeds ) and about 1/3 cup Monterrey Jack and Cheddar cheese. Scrambled egg mixture and set aside. Open a can of Rotel tomoatoes, drain and sprinkle about 1/2 of the can on the pizza. Chop up the pre-cooked chorizo sausage or cook the ground chorizo and drain (if you are using uncooked loose type). Add Monterrey Jack and Cheddar to the pizza on top of the tomatoes. Then add the scrambled egg mixture and then sprinkle the chorizo on top of that. Finally add the chopped cilantro. I didn’t measure and this can be left off if you don’t like cilantro. But I think the taste will be different with it left off.
Bake for 18-20 minutes until cheese is bubbly and crust is golden brown. I placed the pizza in the center of the oven and then halfway through the cooking time I moved it to the lowest level in my oven to allow the bottom to crisp up. Allow pizza to cool for about 5 minutes and then slice to serve.
Serve with slices of avocado and sour cream.