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9

Southwest Breakfast Pie

Prep 15 min
Total 1 hr 15 min
Ingredients 12
Servings 8

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. MORE+ LESS-

By Pillsbury Kitchens

Updated February 3, 2012

Make with

Pillsbury Pie Crust

Ingredients

Crust

Pillsbury™ refrigerated pie crust, softened as directed on box

Filling

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)

package (8 oz) shredded Mexican cheese blend (2 cups)

can (4.5 oz) Old El Paso™ chopped green chiles

eggs

1/2

cup milk

1/2

teaspoon seasoned salt

Dash red pepper sauce

tablespoons chopped fresh cilantro

cup sour cream

cup Old El Paso™ salsa

Additional fresh cilantro, if desired

Steps

Hide Images

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.