Mexican Breakfast Pizza

Mrs. G and I don’t cook many breakfasts on the Egg. Not that we couldn’t, but we tend to have different morning schedules. I get up earlier and let the dogs out, maybe grab a quick bite to eat. Mrs. G likes to sleep in. Rarely do we get up around the same time and cook breakfast, and when we do, we generally don’t feel like firing up the Egg.

This past weekend was the Plano Outlaw Eggfest. The second year for us cooking at it, and we really wanted to start off the day with a breakfast item. So we racked out brains and tried to come up with a good idea. We found a recipe that sounded good to us, but we thought we’d put a Mexican twist on it and ended up with Mexican Breakfast Pizzas.

(I’m going to let you know that there are pictures from two different days rolled in here. We made a trial run of this to make sure it would work out and then again for the actual Eggfest. We were so busy at the Eggfest, we kinda, sorta forgot to take pictures of all the steps, so some pictures are from the trial run.)


  • Pre-made pizza dough (we used 1/2 of Tom Thumb’s White Wheat Pizza Dough)
  • 12 oz San Miguel chorizo
  • 1 cup frozen hash browns, thawed
  • 1/2 cup Oaxaca Cheese and 1/2 cup Chihuahua cheese, shredded (or 1 cup of Monterrey Jack or your favorite cheese)
  • 4 eggs, beaten
  • 1/4 cup milk
  • salt and pepper
  • Parmesan cheese, grated

Rolled out dough topped with Mexican chorizo.


  1. Preheat your Egg (or oven) to 425 with your pizza stone inside.
  2. Remove chorizo from casings and fry up in a medium skillet over medium heat, drain grease and set aside.
  3. Roll out your pizza dough, making sure to create a lip on the edge to prevent the eggs from leaking out later. Top pizza dough with chorizo.
  4. Next, add the hasbrowns

    Top with frozen hasbrowns

  5. Add the shredded cheese

    Topped with cheese

  6. Scramble your eggs and add milk and salt and pepper. Slowly drizzle on top of the pizza making sure to evenly cover the entire pizza. You may not need the whole egg mixture depending on the size of your pizza. If it begins to leak out the side, you have probably added enough.

    This is what happens if you don’t build a good lip on the edge of your dough. Don’t do this.

  7. Bake at 425, for about 12-15 minutes. Make sure to check on your pizza and spin occasionally to make sure it cooks evenly.

    Checking on the pizza (notice on the right side where I didn’t quite build that lip well enough and some of the egg mixture leaked out and made a bit of mess? Whoops)

  8. Top with freshly grated parmesan cheese before serving

Ready to be sliced and served

So we cooked this Mexican Breakfast Pizza twice in one week. Once as a trial run and Mrs. G and I thought it was a hit. We cooked it again for the Eggfest, and either people were really starving or they agreed with us as it disappeared in under 5 minutes. Chorizo and eggs and cheese are always such a great pairing, they are just made to go together. Throw in some hashbrowns and pizza dough and how could you go wrong? If you are looking for new ideas for a breakfast item, I suggest making this pizza. I think it would be a great brunch item as well.

The only thing I would do different (and I meant to do it the second time around and totally got busy and forgot) would be to dice up some jalapenos and add them as well. If you don’t like heat, no worries. The pizza works just fine without them. We just like a bit of heat.😉