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.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 40 mins
• Calories: 399 Calories

Ingredients

• 1 teaspoon salt
• ¼ cup milk
• 1 tablespoon all-purpose flour
• 1 onion, chopped
• 1 ½ tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons minced onion
• 1 ½ cups shredded Monterey Jack cheese
• 3 cups frozen shredded hash browns
• 3 large eggs eggs, beaten, divided
• 1 pound bulk Mexican chorizo sausage

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch pie pan.

Step 2

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.

Step 3

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).

Step 4

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.

Step 5

Beat remaining eggs and milk together in a bowl until smooth; add cilantro and cumin.

Step 6

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.

Step 7

Bake in the preheated oven until eggs are set and the top of the pie is slightly browned, 35 to 40 minutes. Serve warm.