Gluten Free Huevos Rancheros Breakfast Pizza Recipes

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GLUTEN-FREE HUEVOS RANCHEROS BREAKFAST PIZZA



Gluten-Free Huevos Rancheros Breakfast Pizza image

Turn the classic Mexican egg dish into a delicious pizza, using Bisquick® Gluten Free mix and Old El Paso® salsa.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 6

Number Of Ingredients 10

1 cup Bisquick™ Gluten Free mix
1/2 cup cornmeal
1/2 cup water
2 eggs, beaten
1 cup gluten free shredded Monterey Jack Cheese (4 oz)
1/2 lb gluten free chorizo or bulk spicy Italian pork sausage
6 eggs, beaten
1 cup gluten free Old El Paso™ Thick 'n Chunky salsa
1/2 cup gluten free shredded Monterey Jack Cheese (2 oz)
2 tablespoons chopped fresh cilantro

Steps:

  • Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray (without flour).
  • In medium bowl, stir Bisquick mix, cornmeal, water and 2 eggs. Add 1 cup cheese; stir until blended. Spread in pan. Bake 15 minutes or until set.
  • Meanwhile, in 10-inch nonstick skillet, cook chorizo over medium-high heat, stirring frequently, until fully cooked. Remove to small bowl; set aside. Wipe out skillet. Add 6 eggs to skillet; cook over medium-low heat until almost set (eggs will still be moist). Gently stir chorizo into eggs.
  • Spread 1/2 cup of the salsa over warm crust. Spoon egg mixture over crust, covering completely. Sprinkle with 1/2 cup cheese.
  • Bake 5 minutes or until cheese is melted. Sprinkle with cilantro. Serve with remaining 1/2 cup salsa.

Nutrition Facts : Calories 430, Carbohydrate 31 g, Cholesterol 325 mg, Fat 2, Fiber 1 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 4 g, TransFat 0 g

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