Ingredients
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
Preparation
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.
