This recipe would have been perfect if Mother’s Day and Cinco de Mayo had fallen on the same weekend this May!
Alas, they were a week apart…
But Mexican flavors are good any time, so I still think this Mexican Breakfast Pizza is a good one to offer your favorite Mom for breakfast or brunch on Her Day.
Mexican Breakfast Pizza
Ingredients:
Pizza Dough, either refrigerated dough or your own recipe, depending upon your preference.
10 oz tube Jimmy Dean Reduced-Fat sausage (if you want it spicier, use chorizo)
1/2 cup Medium to Hot Salsa
3/4 cup shredded Monterey Jack cheese
3/4 cup shredded Cotija Cheese (I sometimes use cheddar)
4 beaten eggs, or egg substitute, and a touch of cream
Cilantro, chopped
Directions:
Preheat your oven to 425 degrees F.
Grease a baking sheet – 11 inch round for a traditional looking pizza, or 9 X 13.
For a nice touch, you could use a cookie sheet and shape your dough into a large heart shape, making sure to create a “lip” of dough around the edges so the toppings don’t ooze out!
Grease your hands and press the dough to the edges of the pan, or in a special shape. Bake 11 – 14 minutes, until edges start to turn brown.
While the dough is baking, cook your sausage in a skillet over medium to high heat, breaking it into smaller pieces as it cooks and making sure it is thoroughly cooked.
Drain the sausage, and remove from the skillet.
Lightly beat the eggs with cream, and pour into the skillet. Cook over Medium to Low heat until almost set; add sausage and stir to combine.
Spread 1/2 cup salsa over partially-baked crust. Top with the eggs and sausage mixture. Sprinkle evenly with both cheeses.
Turn oven to 350, and bake an additional 8-12 minutes. Top with chopped cilantro.
Serve with additional salsa and sour cream.
Breakfast Pizza image by sinksanctity on Flickr.
