Breakfast Mexican Pizza

November 7, 2017

I have a question (as per the usual, eh?). Does putting an egg on it officially qualify something as fair game for breakfast?

I ask because I have topped a lot of things with eggs these days and still felt weird about calling them breakfast. My latest “breakfast” Frankenstein is a slice of pizza with a fried egg on top. I mean, it is basically a step up from toast, right? Plus, it has vegetables on it, so that is a balanced meal in my book. Some mornings, the most complex task my brain can compute before coffee is to find a vehicle for a fried egg.

Please tell me I am not alone. Weirdo, party of one.

Since we are in full on Disney World prep today and tomorrow, this is what our breakfasts and dinners look like. And by we I mean Mike and I. Hopefully one day the boys will appreciate the amazingness of a Mexican pizza. I have to say that, given where all my focus is (aka matching Mickey and Minnie paraphernalia), I am pretty impressed that this brain child actually came to fruition.

I took my favorite secret shame order from Taco Bell and turned it into not such a shameful meal. But, if we are being honest, I have no shame in eating Taco Bell. It is delightful. The shame comes after I down $15 dollars worth of tacos, chalupas, and a whole Mexican pizza all by my lonesome. Oh! And don’t forget their Pepsi. Something about the extra syrupy nature of their fountain drinks just brings me back to my awkward high school youth days.

If only my metabolism was still that of a sophomore volleyball star hitting the T Bell hard after a long and grueling practice.

Is it sad those are my glory days? Hahahaha.

Breakfast Mexican Pizza

Spicy pork chorizo, refried black beans, and cheese layered between two crisp tostadas topped off with a fried egg and all the trimmings.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 -5

Ingredients

  • 1 Teaspoon Olive Oil
  • 1 Pound Ground Pork Chorizo
  • 8 Ounces Canned Refried Black Beans
  • 8-10 Tostadas
  • 1 Cup Enchilada Sauce
  • 1 Cup Shredded Cheese mix of mozzarella and cheddar
  • 4-5 Eggs
  • Avocado for topping
  • Pico de Gallo for topping
  • Salsa for topping
  • Fresh Cilantro for topping

Instructions

  1. Heat olive oil in a medium skillet over medium/high heat. Add the chorizo and cook until brown and crispy. Once cooked, remove chorizo using a slotted spoon, and add to a small plate off to the side. Drain out most of the oil/fat and save a little bit for frying eggs in.
  2. Preheat the broiler of your oven to low. Line a large baking sheet with foil and set off to the side.
  3. Add the refried beans to a microwave safe dish and heat for about 40 seconds just to make them easier to spread.
  4. To construct the Mexican pizzas, start by spreading about 2 tablespoons of beans on a tostada, then a few tablespoons of cooked chorizo, and then finish off with another tostada. Top that tostada with a few tablespoons of red enchilada sauce and a good heap of cheese. Place finished pizzas on the prepared baking sheet.
  5. Once all the tostadas are prepared, pop them under the low broiler for a few minutes to melt the cheese.
  6. While the tostadas cook, fry the eggs up in the remaining chorizo grease.
  7. Remove tostadas from oven. Let them cool and set up for 3-4 minutes before slicing and serving. Best the day of.

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