This healthy Mexican breakfast pizza is about to become your new favorite healthy breakfast recipe. And your kids can’t even fight over who gets the last bite, be cause they each get their own individual pizza!
The best part though? It could NOT be easier to make. In fact, the hardest part is probably cracking the egg without getting it all over the counter (or is that just me?). Feel free to use any toppings your family enjoys – we love sliced avocado, crumbled feta cheese and herbs. It’s SO good!
We need to take a moment to acknowledge the fact that breakfast is the hardest meal of the day.
Why? Well, because THIS:
- the kids haven’t eaten any food in approximately 12 hours. they are starving and cranky and so HANGRY.
- your coffee has either not happened yet, or the caffeine hasn’t kicked in yet, or it’s just morning and mornings suck
- maybe it’s just my kids, but for some reason, despite their agonizing hunger, it’s hard to get them to eat, well… anything at all
- mornings are a rush anyways because at least one person has to leave the house at a certain time and that’s usually the moments everything goes wrong
So… The other day I decided to end the Mornings of Hangry Dread, because I really don’t think it’s that awesome to feel the need for a second pot of coffee at roughly 7.34am.
Mexican Breakfast Pizza to the rescue!
It’s so pretty and delicious and just all around amazing.
AND it’s crazy quick and easy to throw together. It’s loaded with nourishing ingredients (healthy fast food! what!). AND my kids ate every last bite of it, and keep begging me to make it for breakfast.
Win win win win wiiiiiiin.
I know. Everybody needs to know about this.
Which is basically why I’m here sharing it with the entire world.
How to Make a Mexican Breakfast Pizza
Get a cookie sheet. I know, mine is pretty ugly. But that’s OK because we’re feeding hungry lion cubs here. No time for perfection.
Please line it with baking parchment. Please. Unless you really, really like doing the dishes.
Place as many small tortillas as you have lion clubs to feed on your prepared cookie sheet. Or more, if you have teenage sons (in which case, bless your grocery budget).
Chop up a couple of tomatoes, mix them with a little taco seasoning and olive oil and divide evenly over the tortillas.
Then generously cover with shredded cheese. Feel free to use a Mexican blend. I just went with some cheddar I had in the freezer.
Now comes the hardest part: The eggs. Don’t worry, I’m here to hold your hand through this.
Make a small well in the middle of each tortilla by pushing the tomatoes and cheese aside to build a little nest for the egg. Crack an egg in each nest.
Don’t worry if it attempts to run to the side a little, just quickly build a stronger wall by adjusting the cheese and tomatoes.
Then add a few cherry tomatoes, black olives and sliced red onion.
Bake until the egg is set to your liking, go wild with toppings and serve.
Personally, my kids like eating the toppings with a spoon first and then they eat the tortilla.
But you can also cut these in wedges like a traditional pizza. The topping just don’t stick to the tortilla as well as to a regular pizza base, so keep that in mind.
Again, unless you are really, seriously in love with cleaning.
Get the printable recipe for Mexican Breakfast Pizza here:
- 4 large tomatoes, finely chopped
- 2 tablespoons olive oil
- 2 teaspoons taco seasoning
- Salt & pepper, to taste
- 4 wheat tortillas
- 4 handfuls shredded cheddar cheese (or Mexican blend)
- 4 large eggs
- 1 handful black olives
- 1 handful cherry tomatoes, halved
- 1 red onion, sliced
- cheese, herbs and avocado, for topping (optional)
- Prep: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Make the salsa: Mix the chopped tomatoes, olive oil and taco seasoning in a small bowl. Season with salt and pepper to taste.
- Assemble the pizzas: Place the tortillas on the prepared baking sheet. Evenly spread the salsa on both and top with shredded cheese. Make a small well in the middle of the tortilla topping and crack an egg in each (don't worry if the egg runs into the topping a little, but make sure it doesn't run off the tortilla). Arrange the olives, cherry tomatoes and red onion slices around the egg and season the egg yolk with a little salt and pepper.
- Bake the pizzas: Bake the pizzas in the preheated oven for 13-15 minutes, depending on how set you like your eggs.
- Finish: Top the finished pizzas with whatever you like. Serve ASAP.
Need more easy breakfast recipes?
If you and your kids enjoyed this savory breakfast, I’m sure you’ll fall head over heels for these recipes, too!
Shhh… They’re perfect for the back to school rush!
Cheesy Overnight Sausage Breakfast Casserole – OK, I didn’t get into stratas and breakfast casseroles for a long time. BUT then suddenly I had a family who needed to get out of the door in the morning and being able to prep breakfast the evening before has become one of my favorite things, ever.
Southwestern BBQ Scrambled Egg Freezer Breakfast Burritos – These may just be one of my all-time favorite breakfast recipes. And lunch. And, ahem, dinner. Assemble a bunch of them during a free minute (I know, haha) and stash them in your freezer – you’ll always have a hearty and satisfying breakfast on hand.
Scrambled Eggs with Cheese and Herbs – We eat scrambled eggs a lot, and I feel zero shame admitting this. Add some cheese and herbs (uhm, a dried herb blend is perfectly acceptable, just add it right in the beginning vs fresh herbs in the end) and you’ll have a nutrient-packed breakfast on the table in no time at all.
Green Goddess Omelet – This is one of my favorite foods to make. I know, I say this about everything, but seriously. Omelettes are so convenient, and so fast to make. This one is stuffed with cheese and a handful of greens and has plenty of fresh herbs. Again, just use dried if you’re short on time (I usually am, so I make this with dried herbs a lot and it’s still super delicious).