Mexican Brunch Pie Recipes

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MEXICAN BRUNCH PIE



Mexican Brunch Pie image

Make and share this Mexican Brunch Pie recipe from Food.com.

Provided by KittyKitty

Categories     Savory Pies

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

5 eggs, beaten
2 tablespoons butter, melted
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 (8 ounce) carton cream-style cottage cheese
2 cups shredded monterey jack cheese
1 (4 ounce) can chopped green chilies, drained

Steps:

  • Combine first 4 ingredients in mixing bowl; beat well with electric mixer on med. speed.
  • Stir in remaiing ingredients.
  • Pour into a well greased 9 inch pie plate.
  • Bake at 400F for 10 minutes;reduce heat to 350F, and bake about 20 more minutes, until set.
  • Cut into wedges and serve.

Nutrition Facts : Calories 298.1, Fat 20.9, SaturatedFat 11.6, Cholesterol 205.2, Sodium 465.2, Carbohydrate 7.7, Fiber 0.4, Sugar 2.4, Protein 19.6

MEXICAN CHORIZO BREAKFAST PIE



Mexican Chorizo Breakfast Pie image

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.

Provided by Dana

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h40m

Yield 8

Number Of Ingredients 13

3 cups frozen shredded hash browns
3 large eggs eggs, beaten, divided
2 tablespoons minced onion
1 tablespoon all-purpose flour
1 teaspoon salt
1 ½ tablespoons olive oil
1 pound bulk Mexican chorizo sausage
1 onion, chopped
2 cloves garlic, minced
¼ cup milk
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1 ½ cups shredded Monterey Jack cheese

Steps:

  • 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.

Nutrition Facts : Calories 398.8 calories, Carbohydrate 14.5 g, Cholesterol 129.1 mg, Fat 28.8 g, Fiber 1.2 g, Protein 20.3 g, SaturatedFat 11.7 g, Sodium 1008.5 mg, Sugar 1.4 g

MEXICAN QUICHE



Mexican Quiche image

Make and share this Mexican Quiche recipe from Food.com.

Provided by loof751

Categories     < 4 Hours

Time 1h14m

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 12

1 refrigerated pie crust
6 ounces cheddar cheese, shredded
1 (10 ounce) can tomatoes and green chilies, drained
1 (4 ounce) can diced green chilies, drained
2 ounces diced black olives (canned)
3 eggs
1 cup sour cream
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder

Steps:

  • Arrange pie crust in a pie plate.
  • Sprinkle shredded cheddar evenly over bottom of crust.
  • Spread drained tomatos/chilis and green chilis over cheese. Sprinkle olives over top.
  • Beat eggs, sour cream, chili powder, paprika, cumin, cayenne, and garlic powder until well mixed. Pour over mixture in pie crust.
  • Bake at 375 for 50 minutes, until firmly set. Allow to sit 5 minutes before serving.

Nutrition Facts : Calories 364.8, Fat 27.9, SaturatedFat 14.1, Cholesterol 152.4, Sodium 864.9, Carbohydrate 16.2, Fiber 0.9, Sugar 1.9, Protein 13

MEXICAN TACO QUICHE



Mexican Taco Quiche image

A great (and man-pleasin') breakfast or brunch main dish! Prepare the taco meat the night before and keep refrigerated; warm in microwave next morning to really speed up this dish! I especially love serving this for Football Brunch... Holds 'em over till halftime so I can watch the game too! Serve with sour cream and enjoy!

Provided by RockingItCountryStyle

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h25m

Yield 8

Number Of Ingredients 10

5 eggs, beaten
2 cups milk
1 (8 ounce) jar chunky salsa
½ green bell pepper, chopped
½ onion, chopped
1 (16 ounce) package shredded Mexican-style cheese blend
salt and black pepper to taste
1 pound ground beef
1 (1 ounce) packet taco seasoning mix
1 (9 inch) unbaked deep dish pie crust

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Whisk together the eggs, milk, salsa, bell pepper, onion, and Mexican-style cheese in a bowl. Season with salt and pepper. Set aside.
  • Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Stir in the taco seasoning, then spread the meat mixture into the pie crust. Pour the egg mixture over the beef.
  • Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 45 minutes to 1 hour. Cool for 10 minutes before serving warm.

Nutrition Facts : Calories 528.4 calories, Carbohydrate 20.7 g, Cholesterol 197.3 mg, Fat 35.8 g, Fiber 1.5 g, Protein 30.1 g, SaturatedFat 19.3 g, Sodium 1011.2 mg, Sugar 5 g

SEVEN LAYER TORTILLA PIE



Seven Layer Tortilla Pie image

Looks like a pie, cuts like a pie, and tastes like a little bit of Southwestern heaven. This casserole is made from pinto and black beans layered with tortillas and cheese. Picante sauce gives it just the right kick. You can replace the Cheddar cheese with Monterey Jack if you like.

Provided by KDCG

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 10

2 (15 ounce) cans pinto beans, drained and rinsed
1 cup salsa, divided
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
½ cup chopped tomatoes
7 (8 inch) flour tortillas
2 cups shredded reduced-fat Cheddar cheese
1 cup salsa
½ cup sour cream

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
  • In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
  • Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
  • Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.

Nutrition Facts : Calories 405.1 calories, Carbohydrate 54.8 g, Cholesterol 16.3 mg, Fat 11.7 g, Fiber 8.1 g, Protein 21.1 g, SaturatedFat 5.3 g, Sodium 1325.3 mg, Sugar 3.5 g

SHEPHERD'S PIE MEXICANA



Shepherd's Pie Mexicana image

Great shepherd's pie with a kick. It's prepared with a blend of Mexican spices. Adjust seasonings according to your personal taste. You can also spice up the mashed potatoes if you like.

Provided by Salimah

Categories     Main Dish Recipes     Savory Pie Recipes     Shepherd's Pie Recipes

Time 1h5m

Yield 6

Number Of Ingredients 13

5 potatoes, peeled and quartered
2 tablespoons butter
¼ cup milk
½ teaspoon garlic powder
½ teaspoon salt
1 tablespoon olive oil
2 small onions, chopped
1 pound ground beef
3 cloves garlic, minced
1 teaspoon spicy seasoned salt
1 tablespoon taco seasoning
1 (10 ounce) package frozen peas
1 (10 ounce) package frozen corn

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish with cooking spray.
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender enough to pierce with a fork; drain. Mash by hand using a potato masher or sturdy whisk. Mix in butter, milk, garlic powder, and salt and pepper to taste. Set aside.
  • Heat oil in a large skillet over medium heat. Add onions; cook and stir until softened, 8 to 10 minutes. Add garlic and ground beef and cook until meat loses its pink color. Season with seasoned salt and taco seasoning. Add peas and corn and stir until blended.
  • Pour beef and vegetable mixture into prepared baking dish. Cover with mashed potatoes.
  • Bake in preheated oven until potatoes are golden and beef and vegetable mixture is hot and bubbly, 30 to 35 minutes.

Nutrition Facts : Calories 425.3 calories, Carbohydrate 51.7 g, Cholesterol 57 mg, Fat 15.9 g, Fiber 7.5 g, Protein 20.9 g, SaturatedFat 6.5 g, Sodium 832.1 mg, Sugar 7.3 g

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