Mexican Breakfast Pizza

I’ve been making this for me and Mark for a couple of weeks now, varying ingredients from time to time. I typically lace Mark’s breakfast pizza with Canadian ham or a veggie breakfast sausage patty, diced up. I like to keep mine simple. Spicy tomato sauce, cheese and eggs, cooked on top of a whole-wheat tortilla.

It’s just simply delicious.

IngredientsPlay around with ingredients here, if you can’t find Pato sauce, use regular tomato sauce. Add diced jalapenos, or roasted green chilies. It’s great with ham or sausage, and probably amazing with bacon. Have fun with it.

1- 6 inch whole-wheat tortilla

1/4 cup light shredded cheese

2 tablespoons Pato sauce (a spicy Mexican tomato sauce that can be found in the ethnic aisle of your store)

1 egg

1 teaspoon finely chopped green onions

1/8 avocado


In a toaster oven, or an oven set to 350 degrees Fahrenheit, prep your tortilla by spreading pato sauce evenly over it and sprinkling the top with cheese. Bake it in toaster oven/oven for 6-8 minutes, or until cheese is bubbly and tortilla is lightly browned and crisp.

Meanwhile, lightly beat one egg and pour into a lightly greased skillet over a medium-high heat. Swirl egg around so it is thin and round (should look like a crepe). Sprinkle with a dash of salt,pepper, and garlic powder. After egg has cooked on one side for a couple of minutes, flip it and cook the other side for 30 seconds or so, until egg is completely cooked. Remove from pan and set aside.

Place your cooked egg onto a cutting board and roll it into a tight roll, then cut 1 inch rounds to give a “chiffanade” look to your cooked eggs.

Top crisp, cheesy tortilla with egg ribbons, avocado and green onions. I love adding a dash of Tapatio sauce to my breakfast pizza.

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