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Flavorful Mexican chorizo sausage is the star in this unique breakfast pie. A hash brown crust is topped with delicious Mexican omelet ingredients and baked until golden brown. A favorite brunch recipe! Top with sour cream if desired.


Recipe Summary

1 hr 25 mins
1 hr 40 mins
15 mins
1 9-inch pie


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch pie pan.

  • Combine hash browns, 1 egg, minced onion, flour, and salt in a bowl. Pour into the prepared pie pan and smooth down to form a crust.

  • Bake in the preheated oven for 30 minutes. Brush the crust with olive oil and continue to bake until golden and set, about 10 minutes more. Remove from the oven and reduce temperature to 350 degrees F (175 degrees C).

  • Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Add chopped onion and garlic and saute for another 3 minutes. Remove any extra grease from the pan if desired.

  • Beat remaining eggs and milk together in a bowl until smooth; add cilantro and cumin.

  • Spread half of the Monterey Jack cheese onto the potato crust. Spoon chorizo mixture over and top with remaining Monterey Jack cheese. Pour egg mixture over the top.

  • Bake in the preheated oven until eggs are set and the top of the pie is slightly browned, 35 to 40 minutes. Serve warm.

Cook's Notes:

You can also use Mexican chorizo sausage links. If using, break apart as they cook so that the meat resembles ground beef.

You can use pepper Jack cheese instead of Monterey Jack.

Nutrition Facts

399 calories; protein 20.3g; carbohydrates 14.5g; fat 28.8g; cholesterol 129.1mg; sodium 1008.5mg. Full Nutrition