I have an important breakfast question: if you put a fried egg on top of something, does it automatically become breakfast? Because lately, that has been my personal rule, and honestly, it has made mornings a lot more interesting.
This Breakfast Mexican Pizza is exactly the kind of meal that proves the point. It is crispy, cheesy, spicy, and topped with a runny egg, which feels like more than enough evidence to place it firmly in the breakfast category. If toast can be breakfast, then two crunchy tostadas layered with refried black beans, chorizo, enchilada sauce, and melted cheese can absolutely be breakfast too.
I know this may sound like a slightly strange morning creation, but it works. Some days, especially before coffee, the only plan I can manage is to find something delicious and put an egg on it. A slice of pizza with a fried egg has happened more than once, so this homemade Mexican pizza feels like a much more intentional version of that idea. It has crunch, heat, creamy beans, savory chorizo, and plenty of toppings to make each bite feel complete.
This recipe also comes together quickly, which makes it perfect for a weekend breakfast, brunch, or even a breakfast-for-dinner situation. It is hearty enough to feel like a full meal, but it does not require complicated prep. The tostadas do most of the work by providing a crisp base, while the chorizo adds bold flavor and the refried black beans help hold everything together.
We have been in full Disney World preparation mode around here, which means simple, satisfying meals are the only realistic option. Between packing, planning, and thinking far too much about matching Mickey and Minnie gear, I am genuinely impressed that this breakfast idea made it from my brain to the table. It is fast, fun, and exactly the kind of food that makes a busy day feel a little easier.
The inspiration came from a favorite fast-food order: Mexican pizza. This version keeps the crunchy layered idea but turns it into something that feels more homemade and brunch-worthy. There is no shame in loving a fast-food classic, but there is something satisfying about making a version at home with warm tostadas, spicy pork chorizo, melty cheese, and a freshly fried egg on top.
The best part is the toppings. Avocado, pico de gallo, salsa, and fresh cilantro bring brightness and freshness to the rich layers underneath. You can keep it simple or pile on everything you love. Once the cheese melts under the broiler and the egg goes on top, the whole thing becomes a crisp, saucy, savory breakfast Mexican pizza that is best served right away.
If you enjoy breakfast tacos, huevos rancheros, chilaquiles, or anything involving eggs and tortillas, this recipe belongs in your rotation. It is easy, filling, flavorful, and a little playful, which is exactly what breakfast should be when you have a few extra minutes.
Breakfast Mexican Pizza
Ingredients
-
1
teaspoon
olive oil -
1
pound
ground pork chorizo -
8
ounces
canned refried black beans -
8-10
tostadas -
1
cup
enchilada sauce -
1
cup
shredded cheese
a mix of mozzarella and cheddar -
4-5
eggs -
avocado
for topping -
pico de gallo
for topping -
salsa
for topping -
fresh cilantro
for topping
Instructions
-
Heat the olive oil in a medium skillet over medium-high heat. Add the ground pork chorizo and cook until it is browned and slightly crisp. Use a slotted spoon to transfer the cooked chorizo to a plate. Drain off most of the fat from the skillet, leaving a small amount behind to fry the eggs later.
-
Preheat the oven broiler to low. Line a large baking sheet with foil and set it aside.
-
Place the refried black beans in a microwave-safe dish and warm them for about 40 seconds, just until they are easier to spread.
-
To assemble each Mexican pizza, spread about 2 tablespoons of refried black beans over one tostada. Add a few tablespoons of cooked chorizo, then place another tostada on top. Spoon a few tablespoons of enchilada sauce over the top tostada and finish with a generous amount of shredded cheese. Transfer the assembled pizzas to the prepared baking sheet.
-
Place the tostada pizzas under the low broiler for a few minutes, just until the cheese is melted. Watch them closely so the tostadas do not burn.
-
While the cheese melts, fry the eggs in the reserved chorizo fat until the whites are set and the yolks are cooked to your preference.
-
Remove the Mexican pizzas from the oven and let them cool for 3 to 4 minutes so the layers can set slightly. Top each one with a fried egg, avocado, pico de gallo, salsa, and fresh cilantro. Slice and serve the same day for the best texture.