Loaded Tortilla Breakfast Pizzas

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.

Two pans of tortilla breakfast pizza and a fork.

I’m only a teensy bit obsessed with these tortilla pizzas. I made these early one morning, snapped a few pictures, then decided to dig in. You won’t believe how easy these little breakfast tortillas are to make. This is one of my favorite breakfast recipes!

After downing a whole pizza in two minutes flat, I looked longingly at the second one. My eyes are always bigger than my stomach, so I knew I had to wait. I made it a whole two hours before eating the second tortilla pizza, even though it was cold.

Reasons to Love This Breakfast Pizza

  • Breakfast Pizza is easy and fast to make and ideal for busy mornings or a swift, satisfying meal.
  • The mix of salsa, cheese, and eggs creates a perfect harmony of taste.
  • They are a hit for brunch gatherings, combining breakfast and lunch flavors.
  • It offers endless topping possibilities to suit any taste preference, from classic to adventurous.

Recipe Ingredients

Ingredients for Loaded Tortilla Breakfast Pizzas prepared on a table.
  • Thick Salsa: Adds a rich and zesty flavor as a key component.
  • Mexican-Blend Cheese: Offers a melty, cheesy topping.
  • Cherry tomatoes: Provide a burst of freshness and a slightly sweet, tangy taste.
  • Avocado: Adds creaminess to the dish and enhances the overall texture and taste of Loaded Tortilla Breakfast Pizzas.

See the recipe card for full information on ingredients and quantities.

Variations

  • Cheesy Delight: Use feta cheese instead of cotija for a similar crumbly texture and tangy flavor. You can also experiment with various cheeses like cheddar cheese, parmesan cheese, mozzarella cheese, or pepper jack cheese. Each cheese variety adds its unique flavor and meltiness to your breakfast pizza.
  • Meaty Topping: For a hearty twist, consider adding cooked breakfast sausage as a topping for your Loaded Tortilla Breakfast Pizzas. It brings a savory, meaty flavor to the dish

How to Make Breakfast Pizzas

Step #1: 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.

Step #2: Spread half a cup of salsa onto each tortilla stack.

Salsa spread on two tortillas on a baking sheet.

Step #3: Make a small well in the center of each pizza, then crack an egg into each one.

Step #4: Season each egg with salt and pepper. Sprinkle the grated cheese on top of the salsa, dividing it equally between the two pizzas.

Two tortillas with salsa, topped with egg and grated cheese.

Step #5: Bake on the center rack of the preheated oven for 10 to 12 minutes, or until the egg whites just begin to turn opaque.

Step #6: 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.

Step #7: 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.

Step #8: 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.

Step #9: Top the breakfast pizzas with blistered tomatoes, avocado slices, cilantro leaves, crumbled cotija cheese, and any other optional toppings. Serve hot.

Pizza topped with blistered tomatoes, avocado slices, cilantro leaves, and cotija cheese.

Expert Tips

  • Parchment Paper: Line your baking sheet with parchment paper before assembling and baking the Loaded Tortilla Breakfast Pizzas. This makes cleanup a breeze and prevents sticking, ensuring a seamless cooking experience.
  • Use a Time-Saver Tool: Save time in preparing the avocados by using a convenient 3-in-1 avocado peeler, slicer, and pitter tool. It streamlines the process, making it quick and hassle-free to get perfectly sliced avocados.
  • Mess-Free Egg: To avoid messy yolks, crack the eggs into a bowl before gently placing them on the pizzas. This helps prevent any unexpected spills while cooking.

Frequently Asked Questions

Are there any alternative toppings you recommend?

Certainly! Consider options like cooked bacon, cooked hash browns, sautéed mushrooms, spinach, black olives, and sautéed onions to add extra flavor and texture to your pizza.

Can I use homemade or store-bought pizza dough for Loaded Tortilla Breakfast Pizzas?

While the recipe uses tortillas as the base, you can certainly experiment with store-bought or homemade pizza dough for a unique twist. Just ensure it’s rolled out thin for a crispy pizza crust.

Can I use a nonstick skillet instead of a cast-iron skillet for blistering the cherry tomatoes?

Yes, you can use a nonstick skillet for blistering the cherry tomatoes. Just follow the same process as mentioned in the recipe, and it should work well.

Pizza topped with blistered tomatoes, avocado slices, cilantro leaves, and cotija cheese.

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.

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Tortilla breakfast pizza with delicious toppings.

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.
4.2 from 22 votes
Pin Rate
Course: Breakfast
Cuisine: Mexican
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 666kcal
Author: Linda
Print Recipe

RECOMMENDED PRODUCTS

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

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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Comments:

  1. I’ll make these in the morning–sounds perfect for what I like–ring of salsa! Hope you are well, have regained your strength, and can now crumble a little cheese like, well, most of us. Not bragging. Thanks!

  2. I made two of these this morning! SOOOOOO GOOD! And fun. And, I ate the entire thing and I haven’t been this full in I can’t remember how long. Too tasty to not stuff myself! Yaye, great recipe!

  3. These tortilla breakfast pizzas are amazing! I am just about to have some lunch but wouldn’t say no to one of these as an appetizer, haha!