Breakfast Tortilla Pizza Recipe
This Breakfast Tortilla Pizza is a crispy, cheesy, fully loaded morning meal built on a golden flour tortilla base. Topped with soft scrambled eggs, savory chorizo or bacon, melted Mexican blend cheese, fresh veggies, salsa, and finished with creamy avocado and cilantro, it comes together in under 30 minutes and is endlessly customizable for any taste or dietary preference.
Equipment
- Baking sheet or pizza pan Preheat in oven for a crispier tortilla base
- Non-stick skillet For scrambling eggs and cooking chorizo
- Spatula
- Knife and cutting board For dicing vegetables and jalapeño
- Mixing bowl For whisking eggs
- Cooking spray
- Oven thermometer (optional) Helpful for ensuring accurate oven temperature
- Wire rack (optional) For extra-crispy tortilla base
- Pizza cutter or sharp knife For slicing finished pizzas
- Slotted spoon For draining cooked chorizo
- Paper towels For draining excess fat from cooked meat
Ingredients
- 2 large flour tortillas 10-inch size works best for a full pizza base
- 4 large eggs whisked until yolks and whites are fully combined
- ½ cup salsa about 120ml; use your favorite store-bought or homemade salsa
- 1 cup shredded Mexican blend cheese about 113g; or substitute Monterey Jack, Pepper Jack, or sharp cheddar
- ½ cup cooked chorizo or bacon bits about 85g; Mexican chorizo crumbled and cooked through, or substitute cooked bacon bits
- ¼ cup diced bell pepper any color; about 40g; blot dry with paper towel to prevent sogginess
- ¼ cup diced tomato about 45g; blot dry with paper towel before using
- 1 jalapeño thinly sliced into rings; remove seeds for less heat
- cooking spray for coating tortillas and skillet
For Topping
- 1 ripe avocado sliced or diced; add after baking
- fresh cilantro a handful of leaves; add after baking
Instructions
- Preheat your oven to 400°F (200°C). Place your baking sheet or pizza pan in the oven while it preheats to help crisp the tortilla base.
- Heat a non-stick skillet over medium heat and cook chorizo or bacon bits for 4 to 5 minutes until fully cooked and lightly browned. Transfer to a paper towel-lined plate and set aside.
- Whisk the 4 eggs in a bowl, then cook in a lightly sprayed skillet over medium-low heat, stirring gently, and remove from heat when just barely set — they will finish cooking in the oven.
- Lightly spray both sides of each tortilla with cooking spray, place on the preheated baking sheet, and bake for 3 to 4 minutes until just firmed up and slightly golden at the edges.
- Spoon ¼ cup of salsa onto each tortilla and spread evenly, leaving a ½-inch border around the edge.
- Distribute the soft scrambled eggs evenly over the salsa layer on both tortillas, spreading into a thin, even layer.
- Layer the chorizo, diced bell pepper, diced tomato, and jalapeño slices evenly over the eggs, then top each pizza with ½ cup of shredded Mexican blend cheese.
- Return the loaded tortillas to the 400°F oven and bake for 6 to 8 minutes, until the cheese is melted and bubbly and the tortilla edges are deep golden and crispy.
- Remove from the oven, let cool for 1 minute, then top with fresh avocado and cilantro. Slice into wedges and serve immediately.
Notes
- Always pre-bake the plain tortilla for 3 to 4 minutes before adding toppings — this is the most important step for a crispy base.
- Pull scrambled eggs off the heat while they still look slightly wet; they will finish cooking in the oven and stay creamy, not rubbery.
- Blot diced tomato and bell pepper dry with a paper towel before using to prevent excess moisture from softening the tortilla base.
- Preheating your baking sheet or pizza pan in the oven before placing the tortilla on it significantly improves bottom crispiness.
- For a vegetarian version, skip the chorizo and substitute sautéed mushrooms, black beans, and spinach.
- For extra heat, drizzle sriracha or hot sauce directly over the salsa layer before adding the eggs.
- Serve immediately after baking — the longer the pizza sits, the softer the tortilla base becomes.
- Leftovers can be refrigerated for up to 2 days; reheat in a 375°F oven for 5 to 7 minutes or in a covered dry skillet over medium heat for best results. Avoid the microwave.
- Prep the chorizo, scrambled eggs, and diced vegetables the night before and store separately in the refrigerator to make assembly even faster in the morning.
- Add fresh avocado and cilantro only after baking, never before — they should always go on as a finishing topping.
Nutrition
Serving: 1tortilla pizzaCalories: 520kcalCarbohydrates: 32gProtein: 28gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 390mgSodium: 940mgPotassium: 580mgFiber: 4gSugar: 4gVitamin A: 20IUVitamin C: 35mgCalcium: 30mgIron: 15mg
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