Mexican Brunch Pie
Spice up your mornings with this irresistible Mexican Brunch Pie, a savory twist on classic breakfast quiche that's bursting with bold flavors! Featuring a flaky pie crust filled with layers of smoky chorizo, sautéed peppers and onions, black beans, and a hint of jalapeño heat, this dish is a fiesta in every bite. Whisked eggs and milk create a creamy, custard-like base, while gooey Mexican-blend cheese ties everything together. Topped with fresh cilantro, creamy avocado slices, and a side of salsa for dipping, this hearty brunch pie is perfect for weekend gatherings or meal prep. Ready in just over an hour, it's a crowd-pleasing addition to any breakfast or brunch table!
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Recipe Information
Ingredients
- 1 piece refrigerated pie crust
- 8 ounces chorizo sausage
- 1 tablespoon olive oil
- 1 medium, diced red bell pepper
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 1 cup black beans
- 1 seeded and minced jalapeño
- 6 large eggs
- 1 cup whole milk
- 1.5 cups shredded Mexican-blend cheese
- 2 tablespoons, chopped cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 sliced, for garnish avocado
- 0.5 cup, for serving salsa
Instructions
Preheat your oven to 375°F (190°C).
Roll out the refrigerated pie crust and gently press it into a 9-inch pie dish. Trim any excess crust along the edges and set it aside.
In a large skillet over medium heat, cook the chorizo sausage until browned and fully cooked, about 5-7 minutes. Drain excess grease and transfer the cooked chorizo to a bowl.
In the same skillet, add 1 tablespoon of olive oil and sauté the diced red bell pepper, yellow onion, and minced garlic for 5 minutes until softened and fragrant.
Stir in the black beans and minced jalapeño to combine, then remove from heat. Set the vegetable mixture aside.
In a large mixing bowl, whisk together the eggs, whole milk, salt, and black pepper until well combined.
Spread the cooked chorizo evenly over the bottom of the pie crust. Next, layer the sautéed vegetable mixture over the chorizo.
Sprinkle 1 cup of the shredded Mexican-blend cheese over the vegetables, then pour the egg mixture evenly over the top.
Sprinkle the remaining 0.5 cup of cheese on top of the pie.
Place the pie dish on a baking sheet to catch any potential drips, and bake in the preheated oven for 35-40 minutes, or until the center is set and a knife inserted near the middle comes out clean.
Remove the pie from the oven and let it rest for 5-10 minutes to set.
Garnish with fresh chopped cilantro, avocado slices, and serve with salsa on the side.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1598 mg | 69% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.8 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 307 mg | 24% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 307 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
