adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gluten-Free Huevos Rancheros Breakfast Pizza
Gluten-Free Huevos Rancheros Breakfast Pizza
0 Likes
Prep Time:
25 minutes
Total Time:
45 minutes
Create a savory Mexican egg pizza with Bisquick® Gluten Free mix and zesty Old El Paso® salsa for a tasty twist on a traditional favorite.
Ingredients:
  • 1 cup Bisquick™ Gluten Free mix
  • 1/2 cup cornmeal
  • 1/2 cup water
  • 2 eggs, beaten
  • 1 cup gluten free shredded Monterey Jack Cheese (4 oz)
  • 1/2 lb gluten free chorizo or bulk spicy Italian pork sausage
  • 6 eggs, beaten
  • 1 cup gluten free thick & chunky salsa
  • 1/2 cup gluten free shredded Monterey Jack Cheese (2 oz)
  • 2 tablespoons chopped fresh cilantro
Instructions:
  • Preheat your oven to 350°F and generously coat a 12-inch pizza pan with non-stick cooking spray (without flour).
  • In a medium bowl, combine Bisquick mix, cornmeal, water, and 2 eggs. Mix in 1 cup of cheese until well blended. Spread the mixture in a pan and bake for 15 minutes, or until it sets.
  • In a large nonstick skillet, sauté chorizo over medium-high heat, stirring often, until cooked through. Transfer to a small bowl and set aside. Wipe the skillet clean. Cook 6 eggs in the same skillet over medium-low heat until nearly cooked (eggs will be slightly runny). Gently fold in the chorizo into the eggs.
  • Top the warm crust with a generous layer of 1/2 cup salsa. Pour the egg mixture evenly over the crust to cover it entirely. Finish by sprinkling 1/2 cup of cheese on top.
  • Bake until cheese is gooey and bubbly. Garnish with fresh cilantro and serve with the extra 1/2 cup of salsa on the side.

Similar Recipes