This unusual breakfast pie features flavorful Mexican chorizo meat as its main ingredient. Mexican omelet ingredients are spread over a hash brown crust and cooked till golden. a popular brunch recipe If desired, add sour cream on top.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 25 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
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
Instructions
- 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.
- You can also use Mexican chorizo sausage links. If using, break apart as they cook so that the meat resembles ground beef.
- You can use pepper Jack cheese instead of Monterey Jack.
Nutrition Facts
| Calories | 399 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 12 g |
| Sodium | 1009 mg |
| Sugars | 1 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for my son’s 13th birthday Monday morning. I was in a bit of a pickle because my oven had stopped working 3 days prior. I modified by using my cast iron skillet with lid. The hashbrown crust took 20 minutes on the stove, then the egg/chorizo portion took approx 10 minutes. The crust probably wasn’t as soft as doing it in the oven but the rest of the recipe turned out great. I omitted the chopped onion and used onion powder vs minced onion. Very savory and yes it was gone in 1 day (I blame his dad…oh wait, that’s me).
I made this with one small substitution, I used onion powder instead of minced onion in the hash brown crust. I made this for my husband and he loved it, he rated it a 5.