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Mexican Breakfast Pizza

Eggs are even easier with this breakfast pizza that you can customize to your liking! Build your own or stick with the classics.

15 minutes
15 minutes
30 minutes


  • 16-ounces pizza dough
  • 1/2 cup flour
  • 7-ounces pork chorizo
  • 4 eggs
  • 3 tablespoons milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup CHI-CHI’S® Salsa con Queso
  • 1 tablespoon Mexican oregano
  • 1 cup shredded Monterey Jack cheese
  • 1/3 cup CHI-CHI’S® Thick & Chunky Salsa Medium
  • 1 cup shredded low-moisture mozzarella cheese
  • 3 green onions, chopped
  • 1 tablespoon chopped Italian parsley


  1. Heat oven to 400°.
  2. Let dough come to room temperature.
  3. In medium pan, cook chorizo on medium-high heat for 5 minutes. Remove from pan and set aside.
  4. In small bowl whisk eggs, milk, salt and pepper.
  5. In same pan chorizo was cooked in, cook egg mixture on low-medium heat for 3-5 minutes, or until eggs are just scrambled. (They will cook more in oven, on pizza).
  6. Remove eggs from pan and set aside.
  7. On floured surfaced, roll pizza dough out until flat and about 1/4″ thick. Transfer dough to pizza stone or greased baking sheet.
  8. Spread CHI-CHI’S® Salsa con Queso on top of dough. Sprinkle Mexican oregano and Monterey Jack cheese.
  9. Add chorizo and scrambled eggs to pizza. Spoon small amounts of CHI-CHI’S® Thick & Chunky Salsa over top pizza.
  10. Add mozzarella cheese and green onions.
  11. Bake at 400° for 12-15 minutes or until cheese is melted and crust is crispy.
  12. Let cool slightly, garnish with parsley.