**Indulge in a Fiesta of Flavors with Authentic Mexican Chorizo Breakfast Pie Recipes**
Embark on a culinary journey to the vibrant streets of Mexico with our enticing selection of Mexican chorizo breakfast pie recipes. These delectable dishes offer a harmonious blend of savory flavors, featuring the iconic Mexican chorizo, a distinctively spiced sausage that adds a delightful kick to every bite. Our curated collection includes both traditional and innovative recipes, ensuring that every palate is satisfied. From the classic Mexican chorizo breakfast pie, brimming with fluffy eggs, tender chorizo, and a medley of vegetables, to the unique breakfast pie infused with the zesty flavors of salsa verde, each recipe promises an explosion of taste. Whether you prefer a comforting and hearty meal or a lighter and refreshing option, our diverse selection caters to all preferences. Prepare to tantalize your taste buds with these exceptional Mexican chorizo breakfast pies that are not only visually stunning but also bursting with authentic Mexican flavors.
IMPOSSIBLY EASY MEXICAN CHORIZO BREAKFAST BAKE (WITH MAKE-AHEAD DIRECTIONS)
This skillet bake is big on flavor without the fuss! Please hungry family and friends with this easy bake filled with chorizo, cheese and black beans.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. In 10-inch cast-iron skillet, cook chorizo, onion and garlic over medium-high heat, stirring occasionally, until chorizo is no longer pink and onion is tender; drain.
- Reserve 3/4 cup of the black beans; stir remaining black beans into chorizo mixture in skillet along with 1 cup of the cheese.
- In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour over mixture in skillet. Top with reserved black beans and remaining 1 cup cheese.
- Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Top with chopped cilantro. Serve with remaining ingredients.
- Make-Ahead Directions: Make as directed through step 3. Cover and refrigerate up to 12 hours. Uncover, and bake as directed in step 4.
Nutrition Facts : Calories 690, Carbohydrate 30 g, Cholesterol 200 mg, Fat 4 1/2, Fiber 6 g, Protein 38 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 1590 mg, Sugar 7 g, TransFat 1 g
SPICY SHEPHERD'S PIE WITH CHORIZO
Provided by Food Network Kitchen
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F. Put the potatoes in a large saucepan, cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 20 to 25 minutes.
- Meanwhile, heat the olive oil in a large ovenproof skillet over medium heat. Add the chorizo and cook, breaking it up with a wooden spoon, until slightly browned, about 5 minutes. Add the beef and cook, breaking it up, until browned, about 5 minutes. Add all but 1 tablespoon of the scallions to the skillet along with the corn, poblano, tomato paste, cumin, chili powder, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are slightly softened, about 5 more minutes. Add the tomatoes and chicken broth. Bring to a simmer, then reduce the heat to medium low; cook, stirring occasionally, until slightly thickened, about 10 minutes.
- Drain the potatoes and let cool slightly. Return to the pot, add the sour cream and butter and mash well. Stir in the cheese and season with salt and pepper. Dollop the mashed potatoes on top of the meat mixture in the skillet, then spread with the back of a spoon. Transfer the skillet to the oven. Bake until bubbling around the edges and the topping is browned in spots, 25 to 30 minutes. Let rest 10 minutes, then sprinkle with the reserved scallions before serving.
CHORIZO MEXICAN BREAKFAST PIZZAS
Start your day with this cheesy Mexican pizza topped with chorizo, beans and veggies - a hearty breakfast recipe.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. In 8-inch skillet, cook sausage over medium heat 4 to 5 minutes or until brown; drain.
- On 1 large or 2 small cookie sheets, place flatbreads. Spread each with 2 tablespoons salsa. Top each with half the chorizo, beans, tomatoes, corn and Cheddar cheese.
- Bake about 8 minutes or until cheese is melted. Sprinkle each with half the cilantro and cotija cheese; cut into wedges. Serve immediately.
Nutrition Facts : Calories 330, Carbohydrate 19 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 6 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 2 g, TransFat 0 g
Tips:
- For the best results, use fresh, high-quality ingredients. This will make a big difference in the flavor and texture of your pie.
- If you can't find Mexican chorizo, you can substitute Spanish chorizo or even Italian sausage. Just be sure to adjust the seasonings accordingly.
- Be careful not to overcook the eggs. They should be just set in the center, but not hard-boiled.
- Serve the pie warm with your favorite toppings, such as salsa, sour cream, and guacamole.
Conclusion:
This Mexican chorizo breakfast pie is a delicious and easy-to-make dish that is perfect for a weekend brunch or a casual dinner. It is packed with flavor and protein, and it is sure to be a hit with your family and friends. So next time you are looking for a new breakfast or brunch recipe, give this Mexican chorizo breakfast pie a try. You won't be disappointed!
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