Bread Breakfast Main dish

Chorizo and jalapeño breakfast pizza

“You need to start blogging again,” said my grandma.

“Yes,” I replied. “I know.”

If you look at the last post I published, it was back in late February. But that wasn’t even a recipe or a story; it was simply a round-up for Texas Independence Day. The last recipe I shared with you was way back in January. And while it was a fine dish, it certainly wasn’t hearty enough to keep you satisfied for this long.

This year has been a whirlwind for me, and it wasn’t until I spoke with my grandma that I realized so much time had passed. It’s always good to try new things but after a few months of being away, I realized that my favorite place to be is in my kitchen at home.

During that same conversation with my grandma, she talked about a pizza that Uncle Austin had made her recently at the farm. “I loved it,” she said. As she described the pizza, she mentioned that it had been topped with sausage. She paused for a minute and then said, “I love sausage on pizza. And you know what would also be great? A breakfast pizza also with sausage on it. There could be eggs, too,” she added.

Chorizo and jalapeno breakfast pizza | Homesick Texan

That was a mighty fine idea. And so I decided to try making a breakfast pizza for myself. For the sausage, I love the spicy tangy flavor of Mexican chorizo so I chose to use that. As for a crust, I toyed with the idea of tortillas but the hearty flakiness of a biscuit dough not only tasted better but could stand up to more ingredients being piled on top, as well.

For the eggs, I made a couple of pizzas with eggs cracked whole onto the top, but I missed the crispy edges that a whole egg gets when fried in a skillet; instead, the egg whites were just kind of gummy. There had to be eggs on the pizza, though, so for my next attempt I made the pizza with scrambled eggs. This turned out to be the way to go, as the scrambled eggs not only had more consistent coverage over the pizza, but they also melded better with the other toppings, too.

For the final flourishes, diced red onions and jalapeños added a bit of piquancy to the pizza, and a thick layer of creamy Monterey Jack held everything together. While the pizza tasted terrific on its own, I decided to top my slices with some bright pico de gallo, salty Cotija cheese, and rich avocado to make it even more healthy and filling.

Chorizo and jalapeno breakfast pizza | Homesick Texan

All together, it was an excellent combination of ingredients and a wonderful way to begin my day. My grandma’s theory turned out to be correct. Breakfast pizza is not only delicious but also a mighty fine way to return to my kitchen.

It’s good to be back.

5 from 1 vote

Chorizo and jalapeño breakfast pizza

Servings 8
Author Lisa Fain


Ingredients for the crust:

  • 1 cup all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 4 tablespoons cold butter
  • 6 tablespoons half and half or whole milk

Ingredients for the pizza:

  • 2 ounces Mexican chorizo, removed from its casing
  • 4 large eggs
  • 2 tablespoons half and half or whole milk
  • 2 tablespoons unsalted butter
  • Pinch kosher salt
  • 1 jalapeño, seeded and diced
  • 1/4 small red onion, finely diced
  • 1 cup 4 ounces shredded Monterey Jack cheese
  • Cilantro leaves, for garnishing
  • Pico de gallo, for serving
  • Avocado slices, for serving
  • Crumbled Cotija or feta cheese, for serving


  1. Heat the oven to 425°F and lightly grease a 9-inch round griddle, skillet, or baking sheet.

  2. To make the crust, whisk together the flour, baking powder, and salt. Cut the cold butter into cubes and then add to the flour. Working quickly with your hands or a pastry cutter, work the butter into the dough until the dough is crumbly. Pour in the half and half and stir until everything has come together and a shaggy dough is formed.

  3. Pat the dough out evenly into the griddle or skillet. (If using a skillet, don’t work the dough up the sides—leave it just on the bottom). If using a baking sheet, pat out a 9-inch circle. Poke the dough with a fork about 4 or 5 times, and place the dough into the oven. Cook it uncovered for 5 minutes then remove from the oven.

  4. Meanwhile, heat a large skillet to medium-low heat. Add the chorizo and while occasionally stirring, cook for 5 minutes or until it changes from a bright red to a more brownish red. Leaving on the skillet, remove the chorizo with a slotted spoon and place it in a bowl. (It’s okay if there is some chorizo grease in the skillet, as this adds flavor. If there is an excess of grease, however, feel free to drain and discard it.)

  5. Add to the skillet the butter. Whisk together the eggs, half and half, salt, and pepper. When the butter has melted, pour in the eggs. Let them sit for 1 minute then add the chorizo back into the skillet and gently stir until they are loosely set. Taste the eggs with the chorizo and add a pinch of salt if you think it needs it, though I find that usually the chorizo adds enough flavor and salt isn’t necessary.

  6. Turn off the heat and then spoon the eggs out of the skillet and spread evenly onto the partially baked pizza crust. (You did remember to remove it from the oven, didn’t you!)

  7. Top the eggs evenly with the cheese, then top the cheese evenly with the onions and jalapeños. Return the pizza to the oven and cook uncovered for 8 to 10 more minutes or until the cheese is melted and the crust is lightly browned.

  8. Remove the pizza from the oven and sprinkle fresh cilantro leaves over the baked pizza. If you like, serve each slice topped with pico de gallo, avocado slices, and/or crumbled Cotija cheese.

  1. This looks delicious, but I must admit, I was beginning to think you weren't coming back.

  2. Derek–A lot of people thought that!

  3. Anonymous

    I'm so glad to see you're back. Love you stories and recipes. 🙂

  4. Anon–Thank you!

  5. Anonymous

    Lisa, I missed you. The Homesick Texan is my homepage and I was starting to wonder what project could keep you so busy as to not cook. This evening when I launched IE I went like WOOOO! immediately. Welcome back!!!!!!! Please don't leave again for SO long. Karen

  6. Brilliant to see you back!

    I adore your blog and many of your recipes are firm favourites in this house.

  7. Anonymous


  8. So glad you are back! Making this for dinner, instead of breakfast,sometime soon! I've made Mexican chorizo according to your recipe before and it is great.

  9. Welcome back! I've missed you.

  10. Glad to see that you are back. You have been missed.

  11. Anonymous

    Good to see you back in my inbox!!! Nom….

  12. Sometimes, life gets in the way. Welcome back.

  13. This looks amazing! Bringing me back to my Texas roots! Your grandma is a wise woman 🙂

  14. Anonymous

    Would love to see this and other recipes on Pinterest 🙂

  15. Anonymous

    I am dying for this in Thailand.

  16. Matthew

    Grandmas always know best. Welcome back.

  17. Karen–After a few months of not cooking, I have plenty of new ideas. I should be here for a while.

  18. Carolbaby–Thank you! I'm honored that many of my recipes are favorites of yours.

    Anon–Thank you!

    Deborah–I can personally vouch that it's excellent for dinner.

    CG–Missed y'all, too!

    Greg–Thank you!

  19. Anon–Happy to be back in your inbox!

    Jane–Indeed, life happens. But it's good to be back.

    Butter&Burlap–She is a very wise woman!

  20. Anon–I am on Pinterest. Here's the link to my Pinterest page.

  21. Anon–Can you get all the ingredients to make it in Thailand?

    Matthew–Grandmas do know best!

  22. Welcome back Lisa. I love your recipes. I just bought a huge bag of masa (there is no such thing as a small bag). Would that work well in this recipe?

  23. Liz–I've biscuits with cornmeal before but not masa, but I bet it would work. I'd probably do 2/3 cup flour, 1/3 masa.

  24. Anonymous

    So thankful you are back – I hope all is well now.

  25. Anonymous

    Thank you Lisa! I'm so excited to follow you on Pinterest!

  26. We all owe your grandma a debt.

  27. This pizza looks delicious! It's great to have you back.

  28. Anonymous

    Yay! Good to have you back.

  29. Anonymous

    So so glad you are back. I'm a New York Jew, transplanted to Vermont, trying to feed a West Texan, and your blog has been invaluable! I've done a version of this that I call — breakfast nachos (same ingredients but with chips instead of biscuits and some beans thrown on for good measure)

  30. Riffing on the Hawaiian pizza (Canadian Bacon/Ham and Pineapple) I make what I call a Mexican pizza, topping it with par-cooked chorizo, fresh mango cubed and sliced fresh serrano peppers. When the pizza comes out of the oven I sprinkle with coarsely chopped cilantro. It's a hit!

  31. Robert Frazier

    Welcome Back… as always, enjoyed your post….

  32. Made this for dinner tonight, along with the homemade chorizo(a must, in my opinion). It was well received in spite of forgetting the cilantro, salsa, and having an unripe avocado. I think diced tomatoes would be good with this as well. Definitely on my list to make again.

  33. Anonymous

    Wow, I was long past worried that something profoundly sad had happened in your life. So glad you're back.

    Lisa W.

  34. Tom–Yes, we do!

    Anon–It's good to be back!

    Anon–I had some breakfast nachos in San Antonio and have been wanting to make some. Thanks for reminding me how good they are!

  35. Alan–Love the idea of chorizo with mango. That sounds so summery!

    Robert–Thank you!

  36. Deborah–Glad y'all enjoyed it!

  37. Lisa W.–I was just doing some restaurant consulting, which was stressful but not sad. Though I reckon it was sad that I was so busy that I didn't have time to cook at home! In any case, I'm glad to be back.

  38. Anonymous

    Sometimes we all just need a break. Glad to have you back.
    Maralyn Woods

  39. And this was nothing short of amazing. Good lord! My husband thinks I am a genius… I let him praise me for about half a day before telling him his brunch was courtesy of The Homesick Texan:)

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