Mexican Morning Potato Pie
Start your day with a bold and flavorful twist by diving into this irresistible Mexican Morning Potato Pie! This breakfast pie features a crispy shredded potato crust that's baked to golden perfection, layered with zesty Mexican chorizo, sautéed bell peppers, jalapeño, and onions, then topped with a creamy egg mixture infused with spices like cumin and paprika. A generous sprinkling of sharp cheddar cheese melts into gooey perfection, creating a rich, satisfying dish with a slight kick. Topped with fresh cilantro and the optional heat of hot sauce, this savory pie is perfect for weekend brunches, meal prep, or any breakfast that needs an extra dash of excitement. Ready in just an hour and packed with protein and flavor, it’s a must-try for fans of Mexican-inspired breakfast recipes!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 6 large eggs
- 8 ounces Mexican chorizo sausage
- 2 cups cheddar cheese
- 1 medium jalapeño
- 1 medium red bell pepper
- 1 medium yellow onion
- 0.5 cup plain Greek yogurt
- 0.25 cup milk
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 1 tablespoon hot sauce
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish with olive oil or nonstick spray.
Peel and shred the potatoes using a box grater or food processor. Squeeze out excess moisture by wrapping the shredded potatoes in a clean kitchen towel.
Press the shredded potatoes into the greased pie dish, spreading them out evenly to form a crust. Brush with 1 tablespoon of olive oil and bake in the preheated oven for 15 minutes until lightly golden.
While the crust is baking, heat a skillet over medium heat and add the chorizo. Cook for 5-7 minutes, breaking it up into small crumbles, until fully cooked through. Remove the chorizo from the skillet and set aside.
In the same skillet, add 1 tablespoon of olive oil and sauté the diced onion, bell pepper, and jalapeño for 5 minutes until softened. Stir in the cumin, paprika, garlic powder, salt, and black pepper. Remove from heat.
In a medium bowl, whisk together the eggs, Greek yogurt, milk, and hot sauce until smooth and creamy.
Remove the partially baked potato crust from the oven. Layer the cooked chorizo evenly over the crust, followed by the sautéed vegetable mixture.
Pour the egg mixture evenly over the filling, then sprinkle the shredded cheddar cheese on top.
Return the pie to the oven and bake for 25-30 minutes until the eggs are set and the cheese is melted and bubbly.
Let the pie cool for 5 minutes to set, then garnish with freshly chopped cilantro. Slice and serve warm with additional hot sauce or avocado slices, if desired.
Nutrition Facts
Calories |
3819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.5 g | 256% | |
| Saturated Fat | 81.8 g | 409% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1441 mg | 480% | |
| Sodium | 7455 mg | 324% | |
| Total Carbohydrate | 330.3 g | 120% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 33.1 g | ||
| Protein | 169.9 g | 340% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1624 mg | 125% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 9192 mg | 196% | |
*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.
