Loaded Tortilla Breakfast Pizza Recipe
Start your day with a zesty twist! Tortilla Breakfast Pizzas combine simple ingredients like tortillas, salsa, cheese, and eggs, inviting you to add your favorite toppings for a delightful morning feast.
Servings: 2 servings
Calories: 666kcal
Equipment
Ingredients
- 4 burrito-size Old El Paso™ flour tortillas
- 1 cup thick salsa
- 2 large eggs
- 1/2 cup grated Mexican-blend cheese
- 1 tablespoon extra virgin olive oil
- 1 cup cherry tomatoes
- 1 small avocado pitted and cut into slices
- ¼ cup chopped fresh cilantro leaves
- 2 tablespoons crumbled cotija cheese
- Optional Toppings: pickled jalapenos, red pepper flakes, sour cream (see notes below on how to pickle your own jalapenos)
Instructions
- Preheat the oven to 350°F (175°C). Place the tortillas on a large baking sheet, one on top of the other, to create two double stacks.
- Spread half a cup of salsa onto each tortilla stack.
- Make a small well in the center of each pizza, then crack an egg into each one.
- Season each egg with salt and pepper. Sprinkle the grated cheese on top of the salsa, dividing it equally between the two pizzas.
- Bake on the center rack of the preheated oven for 10 to 12 minutes, or until the egg whites just begin to turn opaque.
- Meanwhile, heat the olive oil in a cast-iron skillet over medium-high heat until the oil is shimmering. Add the cherry tomatoes and cook for 1 to 2 minutes, until blistered.
- Turn off the heat source and use a pot holder to shake the pan, turning the tomatoes. Continue to cook with the heat off for another minute or two until the tomatoes are wrinkled and softened.
- Once the egg whites are starting to set, switch the oven setting to broil for 1 to 3 minutes, until the cheese is bubbly, and the egg whites are set and the yolks are cooked to your liking.
- Top the breakfast pizzas with blistered tomatoes, avocado slices, cilantro leaves, crumbled cotija cheese, and any other optional toppings. Serve hot.
Video
Notes
To make sure you don’t have any yolk disasters, crack the eggs into small bowls and then slide the eggs onto the pizzas.
To make your own quick-pickled jalapeno, simply place the following items in a jar, shake well, and let sit until pickled to your liking (20 minutes minimum): 1 jalapeno, sliced; 3 tablespoons vinegar; 2 tablespoons hot water; 1 teaspoon sugar; pinch of salt.
Storage Info:
For storing Loaded Tortilla Breakfast Pizzas, wrap them individually in plastic wrap and then place them in an airtight container in the refrigerator. You can also wrap the entire batch in aluminum foil before refrigerating for up to 2 days. To reheat, unwrap the pizzas and place them in a preheated oven at 350°F (175°C) for about 5-10 minutes or until heated through.
Nutrition
Serving: 1serving | Calories: 666kcal | Carbohydrates: 52g | Protein: 24g | Fat: 43g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 205mg | Sodium: 1737mg | Potassium: 1166mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1764IU | Vitamin C: 30mg | Calcium: 439mg | Iron: 5mg
