MEXICAN CHORIZO BREAKFAST PIE
Flavorful Mexican chorizo sausage is the star in this unique breakfast pie. A hash brown crust is topped with delicious Mexican omelet ingredients and baked until golden brown. A favorite brunch recipe! Top with sour cream if desired.
Provided by Dana
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h40m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch pie pan.
- Combine hash browns, 1 egg, minced onion, flour, and salt in a bowl. Pour into the prepared pie pan and smooth down to form a crust.
- Bake in the preheated oven for 30 minutes. Brush the crust with olive oil and continue to bake until golden and set, about 10 minutes more. Remove from the oven and reduce temperature to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Add chopped onion and garlic and saute for another 3 minutes. Remove any extra grease from the pan if desired.
- Beat remaining eggs and milk together in a bowl until smooth; add cilantro and cumin.
- Spread half of the Monterey Jack cheese onto the potato crust. Spoon chorizo mixture over and top with remaining Monterey Jack cheese. Pour egg mixture over the top.
- Bake in the preheated oven until eggs are set and the top of the pie is slightly browned, 35 to 40 minutes. Serve warm.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 14.5 g, Cholesterol 129.1 mg, Fat 28.8 g, Fiber 1.2 g, Protein 20.3 g, SaturatedFat 11.7 g, Sodium 1008.5 mg, Sugar 1.4 g
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Chinaza Alexis
[email protected]I'm always looking for new breakfast ideas, and this pie definitely fits the bill. It's a delicious and versatile dish that can be served for breakfast, brunch, or even dinner.
Farah Aljammal
[email protected]This pie was a nice change from my usual breakfast burrito. It was just as easy to make, but it felt more special.
Adelayo adedolapo
[email protected]I've never made a breakfast pie before, but this recipe was easy to follow. The pie turned out beautifully, and it was a big hit with my guests.
Loretta Haan
[email protected]This pie was a little time-consuming to make, but it was worth it. It's a delicious and impressive dish that's perfect for a special occasion.
Cleo Carey
[email protected]I'm not a big fan of eggs, but I loved this pie. The chorizo and cheese were so flavorful that I didn't even miss the eggs.
Janie Yelverton
[email protected]This pie was a great way to use up leftover chorizo. It was also a nice change from my usual breakfast routine.
Ramzan Watto
[email protected]The crust on this pie was a little dry for my taste. I think I'll try using a different recipe next time.
Evar Kurd
[email protected]This pie was a little too spicy for my taste, but my husband loved it. I think I'll try using a milder chorizo next time.
Sorif Hossen
[email protected]I've made this pie several times now, and it's always a hit. It's the perfect make-ahead breakfast or brunch dish. I usually double the recipe and freeze one pie for later.
Roshid Ahamed
[email protected]This pie was easy to make and turned out great! I used ground beef instead of chorizo, and it was still delicious. I also added some diced green peppers and onions to the filling.
Cindy Streit
[email protected]I'm not usually a fan of chorizo, but this pie changed my mind. The flavors were well-balanced, and the pie was so hearty and filling. I'll definitely be adding this to my regular breakfast rotation.
Enas SEID
[email protected]This Mexican chorizo breakfast pie was a huge hit with my family! The flavors were incredible, and the crust was perfectly flaky. I'll definitely be making this again.