Southwest Breakfast Pie

Southwest-style potatoes blend with chilis and cheese in this tasty pie that's perfect for breakfast or brunch. From Sonya Goergen, Bake-Off® Monthly Challenge.

(9)
(0)
Save and Share
  • prep time 15 min
  • total time 1 hr 15 min
  • ingredients 12
  • servings 8
 

Ingredients

Crust

1
Pillsbury® refrigerated pie crust, softened as directed on box

Filling

2
cups frozen southwest-style diced potatoes with sausage, red and green bell peppers, corn, black beans and onions OR frozen diced potatoes with sausage, red and green bell peppers and onions (from 18-oz bag)
1
package (8 oz) shredded Mexican cheese blend (2 cups)
1
can (4.5 oz) Old El paso® chopped green chiles
6
eggs
1/2
cup milk
1/2
teaspoon seasoned salt
Dash red pepper sauce
2
tablespoons chopped fresh cilantro
1
cup sour cream
1
cup Old El Paso® salsa
Additional fresh cilantro, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2 Place frozen potato mixture in crust-lined pie plate. Top with cheese; sprinkle evenly with chiles.
  • 3 In large bowl, beat eggs, milk, salt and pepper sauce with whisk. Carefully pour egg mixture over cheese. Sprinkle with chopped cilantro. Cover edges of crust with strips of foil to prevent excessive browning.
  • 4 Bake 20 minutes. Remove foil from crust. Bake 25 to 30 minutes longer or until knife inserted near center comes out clean. Let stand 10 minutes. Cut into wedges. Serve with dollop of sour cream; drizzle with salsa. Garnish each serving with additional cilantro.
  • 1 Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2 Place frozen potato mixture in crust-lined pie plate. Top with cheese; sprinkle evenly with chiles.
  • 3 In large bowl, beat eggs, milk, salt and pepper sauce with whisk. Carefully pour egg mixture over cheese. Sprinkle with chopped cilantro. Cover edges of crust with strips of foil to prevent excessive browning.
  • 4 Bake 20 minutes. Remove foil from crust. Bake 25 to 30 minutes longer or until knife inserted near center comes out clean. Let stand 10 minutes. Cut into wedges. Serve with dollop of sour cream; drizzle with salsa. Garnish each serving with additional cilantro.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
260),
% Daily Value
Total Fat
29g
29%
(Saturated Fat
14g,
14%
Trans Fat
1/2g
1/2%
),
Cholesterol
215mg
215%;
Sodium
870mg
870%;
Total Carbohydrate
27g
27%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
16g
16%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
4%;
Calcium
25%;
Iron
8%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.