Mexican Brunch Pie

Spice up your mornings with this irresistible Mexican Brunch Pie, a savory twist on classic breakfast quiche that's bursting with bold flavors! Featuring a flaky pie crust filled with layers of smoky chorizo, sautéed peppers and onions, black beans, and a hint of jalapeño heat, this dish is a fiesta in every bite. Whisked eggs and milk create a creamy, custard-like base, while gooey Mexican-blend cheese ties everything together. Topped with fresh cilantro, creamy avocado slices, and a side of salsa for dipping, this hearty brunch pie is perfect for weekend gatherings or meal prep. Ready in just over an hour, it's a crowd-pleasing addition to any breakfast or brunch table!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1 piece refrigerated pie crust
• 8 ounces chorizo sausage
• 1 tablespoon olive oil
• 1 medium, diced red bell pepper
• 1 medium, diced yellow onion
• 2 minced garlic cloves
• 1 cup black beans
• 1 seeded and minced jalapeño
• 6 large eggs
• 1 cup whole milk
• 1.5 cups shredded Mexican-blend cheese
• 2 tablespoons, chopped cilantro
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 sliced, for garnish avocado
• 0.5 cup, for serving salsa

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Roll out the refrigerated pie crust and gently press it into a 9-inch pie dish. Trim any excess crust along the edges and set it aside.

Step 3

In a large skillet over medium heat, cook the chorizo sausage until browned and fully cooked, about 5-7 minutes. Drain excess grease and transfer the cooked chorizo to a bowl.

Step 4

In the same skillet, add 1 tablespoon of olive oil and sauté the diced red bell pepper, yellow onion, and minced garlic for 5 minutes until softened and fragrant.

Step 5

Stir in the black beans and minced jalapeño to combine, then remove from heat. Set the vegetable mixture aside.

Step 6

In a large mixing bowl, whisk together the eggs, whole milk, salt, and black pepper until well combined.

Step 7

Spread the cooked chorizo evenly over the bottom of the pie crust. Next, layer the sautéed vegetable mixture over the chorizo.

Step 8

Sprinkle 1 cup of the shredded Mexican-blend cheese over the vegetables, then pour the egg mixture evenly over the top.

Step 9

Sprinkle the remaining 0.5 cup of cheese on top of the pie.

Step 10

Place the pie dish on a baking sheet to catch any potential drips, and bake in the preheated oven for 35-40 minutes, or until the center is set and a knife inserted near the middle comes out clean.

Step 11

Remove the pie from the oven and let it rest for 5-10 minutes to set.

Step 12

Garnish with fresh chopped cilantro, avocado slices, and serve with salsa on the side.

Nutrition Facts

Serving size	1774 grams (1774.0g)

Amount per serving	% Daily Value*
Calories	3579

Total Fat 248.90g	319%
Saturated Fat 105.80g	529%
Polyunsaturated Fat 2.00g
Cholesterol 1497mg	499%
Sodium 10500mg	457%
Total Carbohydrate 175.90g	64%
Dietary Fiber 21.00g	75%
Total Sugars 32.10g
Protein 163.80g	328%

Vitamin D 383IU	1917%
Calcium 1890mg	145%
Iron 19mg	105%
Potassium 1924mg	41%

*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.

Source of Calories

Fat: 62.2%

Protein: 18.2%

Carbs: 19.6%