Mexican Chorizo Breakfast Pie recipe
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Ingredients
- 3 cups frozen shredded hash browns 3 eggs, beaten, divided 2 tablespoons minced onion 1 tablespoon all-purpose flour 1 teaspoon salt 1 ½ tablespoons olive oil 1 pound bulk Mexican chorizo sausage 1 onion, chopped 2 cloves garlic, minced ¼ cup milk 2 tablespoons chopped fresh cilantro 1 teaspoon ground cumin 1 ½ cups shredded Monterey Jack cheese
Nutrition Info
- 398.8 caloriescarbohydrate: 14.5 gcholesterol: 129.1 mgfat: 28.8 gfiber: 1.2 gprotein: 20.3 gsaturatedFat: 11.7 gservingSize: -sodium: 1008.5 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Mexican Chorizo Breakfast Pie
Directions
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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.