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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Breakfast pizza topped with cheese spread, scrambled eggs, Doritos chips, and Mexican chorizo ... we're not messing around!
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Whisk
- Hy-Vee nonstick cooking spray
Directions
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.
Nutrition facts
Servings
470 Calories per serving
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 195mg
- Sodium: 1090mg
- Total Carbohydrates: 36g
- Protein: 22g
Daily Values
0%
Iron 10%
0%
Calcium 15%
0%
Vitamin D 6%
0%
Potassium 4%
Recipe Source:
Hy-Vee Seasons October 2019