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Mexican Breakfast Pizza

This Mexican Breakfast Pizza - loaded with crispy potatoes, peppers, runny eggs, avocados and cheese - is truly the ultimate vegetarian breakfast. 
Course Breakfast, Mornin' Eats
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 -6
Author Brewing Happiness


  • 1 whole wheat pizza dough (use my NY Style Whole Wheat Pizza Dough or a premade version)
  • 1 small russet potato, cubed
  • 2 tablespoons olive oil
  • 1/2 yellow onion, diced
  • 1/2 bell pepper, sliced thin
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon pepper
  • 1 tsp cornmeal (for sprinkling in skillet)
  • 7 oz (1/2 can) canned fire roasted diced tomatoes
  • 3-4 eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 large hass avocado
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup pickled jalapenos
  • 1/2 lime, juiced


  1. Preheat your oven to 500 degrees.
  2. Place a 12" cast iron skillet (or other oven safe pan) into the oven while it heats up. 

  3. Heat a large skillet or pan over medium-high heat. Add olive oil. Once hot, add in cubed potatoes. Let cook for 7 minutes, tossing occasionally. You want every side of the potato to get crispy. 

  4. Add onions, bell pepper, salt, chili powder, paprika, cumin and pepper to the pan. Toss until everything is evenly coated. Cook for another 3-5 minutes, tossing occasionally. (You want everything to soften slightly, but still have some crunch.) Take off heat and set aside.

  5. Gently stretch your pizza dough to the size of your cast iron skillet. Once stretched, take the skillet out of the oven, sprinkle the bottom of the skillet with cornmeal. Lay your dough into the hot skillet. 

  6. Spread your fire roasted tomatoes along the crust (just as you would marinara sauce.) 

  7. Add potato mixture on top of the sauce and spread out evenly. Bake for 5 minutes. 

  8. After 5 minutes, remove pizza from oven, create 3-4 holes/divets in the pizza toppings to make room for your eggs. Crack eggs into each hole. Season with salt and pepper. Bake for 10 minutes. 

  9. After 10 minutes, remove pizza from oven. Top with cotija cheese, avocado, and pickled jalapeƱos. Squeeze lime juice over the top of the pizza.

  10. Slice and serve.

  11. EAT UP.