Southwest Breakfast Pie

(10)
  1 reviews
  • 15|min prep time
  • 1|hr|15|min total time
  • 12 ingredients
  • 8 servings

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

Directions

  1. 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. 2 Place frozen potato mixture in crust-lined pie plate. Top with cheese; sprinkle evenly with chiles.
  3. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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