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Biscuit and Egg Pizzas

Serves 4     adjust servings

Put a twist on your morning fare with this simple Southwestern inspired breakfast pizza. Salsa and cheese melts over a freshly baked biscuit. An open-face eggs cooks to soft-baked perfection in this easy-to-make dish!


  • 1 cup flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 4 tablespoons butter, slightly softened
  • 6 tablespoons milk
  • 1 teaspoon vinegar
  • ½ cup picante sauce
  • 1 cup shredded pepper jack or Colby jack cheese
  • 4 medium eggs
  • ¼ cup cilantro, chopped
  • Salt and pepper to taste


In a Good Cook mixing bowl, stir together flour, baking powder, and salt. Use a fork to cut the butter into the flour mixture. In a small bowl, whisk together milk and vinegar, allow to curdle for 1 minutes. Then, pour milk mixture into flour mixture, stirring just enough times to make the dough start following the fork around the bowl—about 6-8 stirs. Preheat oven to 350 degrees. Dump dough onto a parchment-lined work area. Knead 4-5 times, then flatten dough to about 1 inch thick. Cut with a large Good Cook biscuit cutter. Transfer cut biscuits to a parchment-lined baking sheet. Press down flat, until about ½” thick, forming a small well in the center of the biscuit (this will keep the egg from running off the edges of the biscuits). Spread 2 tablespoons of picante sauce atop each biscuit. Sprinkle ¼ cup of shredded cheese on top of each biscuit, then crack an egg on top of each pizza. Sprinkle with salt and pepper. Bake for 15-20 minutes, or just until the edges of the biscuits are golden brown, the egg whites are firm, and the egg yolks are soft cooked. Remove from the oven. Cool for 5 minutes before serving. Garnish with chopped cilantro. Serve and enjoy!

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