Easy Mexican Breakfast Pizzas with Avocado (Gluten-Free)
This gluten-free Mexican breakfast pizza recipe is so easy and versatile. Corn tortillas topped with egg, jalapeño, and avocado - all your taco favorites.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- Olive oil
- Four 6-inch corn tortillas
- 1/3 cup marinara sauce
- 1 cup shredded cheddar cheese
- 1/2 small red onion thinly sliced
- 1 small jalapeno thinly sliced
- 4 large eggs
- ¼ cup cilantro leaves optional
- 1 Avocado diced
Preheat the oven to 400 degrees F.
Arrange the tortillas on a baking sheet and brush the tops lightly with olive oil.
Heat a medium skillet over a high flame. One at a time, cook the tortillas oil-side down, flattening with your spatula if the edges curl, until beginning to brown on the bottom, about 1 to 2 minutes—when you pick them up with your spatula they should be a flat, stiff round. If still pliable, cook a little longer. Remove to the sheet pan and repeat with the remaining tortillas.
Add a heaping tablespoon of sauce to each tortilla and spread evenly, leaving a little edge to imitate a pizza crust. Top with the cheese followed by the jalapenos and onions—try to leave a little topping-less pocket in the center to give the eggs a well to settle into.
Crack an egg on top of each tortilla, doing your best to pile the white and yolk into the center. Season with sea salt and pepper.
Carefully transfer the sheet to the oven and bake in the oven for 6-8 minutes, until the egg whites are set but the yolk is still wobbly.
Top each individual pizza with the diced avocado and cilantro (if using). Serve alongside lime wedges.