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Breakfast

Cheesy Chorizo Brunch Pie

Brunch ... should it be more breakfast or more lunch or an equal blend of both? Our Cheesy Chorizo Brunch Pie balances the eggs you crave for breakfast with hearty chorizo that will keep you satisfied through the afternoon. Start off your Cheesy Chorizo Brunch Pie by cooking the chorizo, then set aside to cool. Lightly beat eggs with a fork then blend in butter, flour, baking powder and cream cheese with an electric mixer. Add Smith's Cottage Cheese, shredded cheese, salsa, fresh herbs and spices. Mix in chorizo and pour into a greased pie plate. After this beautiful Cheesy Chorizo Brunch Pie bakes for about 30 minutes total, let it rest, then slice into wedges. Garnish with Smith's Sour Cream, green onions, cilantro and salsa as desired, and let the party in your mouth begin!

How to Make

INGREDIENTS

  • 9 oz pork chorizo, removed from casing if present
  • 5 large eggs
  • 2 tbsp butter or margarine, melted
  • 1/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 2 oz cream cheese, softened
  • 1 cup Smith's Small Curd Cottage Cheese
  • 1-1/4 cups taco blend shredded cheese with jalapeno peppers
  • 1/4 cup mild thick and chunky salsa
  • 4-oz can diced green chiles
  • 2 tbsp chopped green onions
  • 2 tbsp chopped fresh cilantro leaves plus more for garnish, if desired
  • 1/4 tsp each salt, garlic salt, onion salt, black pepper, smoked paprika, cumin and dried crushed oregano

Optional Garnishes:

DIRECTIONS

  1. In a skillet, cook chorizo until done but not dry. Set aside to cool slightly.
  2. In a large bowl, lightly beat eggs with a fork. Add melted butter, flour, baking powder and softened cream cheese. Beat with an electric mixer until mixture is thoroughly blended. Add remaining ingredients including cooked chorizo; stir until thoroughly combined.
  3. Pour into a well-greased 9-1/2" pie plate (or similar).
  4. Bake, uncovered, at 400 F for 10 minutes; reduce heat to 350 F and continue to bake for another 20-25 minutes or until mixture is set.
  5. Remove from oven and let rest for 15-20 minutes; slice into wedges and garnish as desired.

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