Cheesy Chorizo Brunch Pie
Brunch ... should it be more breakfast or more lunch or an equal blend of both?
8
Servings 8
Ingredients:
- 9 oz pork chorizo removed from casing if present
- 5 large eggs
- 2 tbsp Prairie Farms Butter or margarine melted
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 2 oz Prairie Farms Cream Cheese softened
- 1 cup Small Curd Prairie Farms Cottage Cheese
- 1-1/4 cups taco blend shredded cheese with jalapeño 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
- Prairie Farms Sour Cream
- sliced green onions
- fresh cilantro leaves
- salsa
Directions:
- In skillet, cook chorizo until done but not dry. Set aside to cool slightly.
- In large bowl, lightly beat eggs with fork. Add melted butter, flour, baking powder and softened cream cheese. Beat with electric mixer until thoroughly blended. Add remaining ingredients including cooked chorizo; stir until thoroughly combined.
- Pour into well-greased 9-1/2" pie plate (or similar).
- 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.
- Remove from oven and let rest for 15-20 minutes; slice into wedges and garnish as desired.