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Southwest Breakfast Pie

(10)

1 reviews

15 min prep time
1 hr 15 min total time
12 ingredients
8 servings

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Save

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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.

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 260

% Daily Value

Total Fat: 29g; 45%
Saturated Fat 14g 70% Trans Fat 1/2g
Cholesterol: 215mg; 72%
Sodium: 870mg; 36%
Total Carbohydrate: 27g; 9%
Dietary Fiber 2g 8% Sugars 5g
Protein: 16g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 4%; 4%
Calcium: 25%; 25%
Iron: 8%; 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 Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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