Preheat oven to 425 degrees. Cook chorizo in a large skillet over medium-low heat for 10 minutes or until cooked through (165 degrees), stirring occasionally. Drain and remove from skillet; set aside. Wipe skillet clean.
Breakfast pizza topped with cheese spread, scrambled eggs, Doritos chips, and Mexican chorizo ... we're not messing around!
Servings and Ingredients
|1||(10-oz.) pkg. ground fresh Mexican pork chorizo|
|1||(13.8-oz.) tube Hy-Vee refrigerated pizza dough|
|6||Hy-Vee large eggs|
|¼ c.||Hy-Vee 2% reduced-fat milk|
|⅔ c.||Tostitos queso blanco dip, plus additional for garnish|
|1 ½ c.||Hy-Vee finely shredded Mexican cheese, about 6-oz.|
|½ c.||red onion, thinly sliced|
|2 c.||Doritos nacho-or taco-flavored tortilla chips, slightly crushed|
|Fresh cilantro, for garnish|
Things To Grab
- Large nonstick skillet
- Meat thermometer
- 15x10x1-inch baking pan
- Medium bowl
- Hy-Vee nonstick cooking spray
Meanwhile, unroll pizza dough and pat into a 15x10x1-inch baking pan. Bake for 8 minutes.
Whisk together eggs and milk in a medium bowl until well combined. Lightly spray same skillet with nonstick spray. Add egg mixture. Cook over medium heat for 3 to 5 minutes or until set but still moist, stirring occasionally. Remove from heat; break eggs into small pieces.
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 195mg
- Sodium: 1090mg
- Total Carbohydrates: 36g
- Protein: 22g
Hy-Vee Seasons October 2019