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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
Servings 4


  • 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.


Serving: 4g