Not Just For… | Breakfast Tortilla Pie
Happy Cinco de Mayo! By the time you see this, it will be long past breakfast, but no worries! This Breakfast Tortilla Pie is not just for breakfast, or for Cinco de Mayo, for that matter. It made a perfect lunch for me yesterday, and…
Happy Cinco de Mayo!
By the time you see this, it will be long past breakfast, but no worries! This Breakfast Tortilla Pie is not just for breakfast, or for Cinco de Mayo, for that matter. It made a perfect lunch for me yesterday, and I would certainly serve this for dinner any day of the week. It would even be wonderful on your Mother’s Day brunch menu.
I was opening a pack of Tortilla Land Fresh Tortillas to make breakfast burritos yesterday, something I often crave after a good morning work out. There’s something about eggs and beans and avocados that my body hungers for in a post-exercise refuel. As I was assembling my ingredients on the counter and pulling pans out of the cupboard, my eyes spotted one of my pie plates on the shelf. It just seemed logical: I would make a tortilla pie.
Layering freshly puffed tortillas with fillings such as chorizo, corn, bell pepper, beans and spicy pepper jack cheese is so simple, no rolling required! And baking the eggs in the dish gave the pie a hearty quiche-like base. But I have to say, the most exciting thing about assembling the pie was making the tortillas themselves.
Have you ever made your own tortillas? I haven’t – I confess to buying them ready made, in those handy resealable bags. When the folks at Tortilla Land offered to send me some of their fresh, uncooked tortillas to sample, I had to say yes. I buy them every week, but never in dough form. You see, the Tortilla Land tortillas are essentially pre-pressed dough – it’s almost like making them yourself! The ingredients are simple and wholesome. And, I love that they keep, in a refrigerator, for much longer than a regular package of pre-made tortilla shells. Cooking the fresh tortillas on a non-stick pan takes mere seconds; I do believe I am a convert.
One day, I will tackle making my own tortillas, from scratch to finish. Until then, I will certainly stick to these. Having the tortilla in raw form introduces so many possibilities, you can bet I will be playing around with them some more.
Disclaimer/Disclosure: Tortilla Land kindly shared samples of their Fresh Tortillas, however, I am under no obligation to review or write about their products. I share my opinions because I sincerely loved what I tasted and believe you will, too.
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Breakfast Tortilla Pie
Makes 1 9-inch pie.
- 5-6 tortillas (fresh or pre-made)
- 5 eggs
- salt and pepper to taste
- 5 pieces chorizo (or your favorite sausage)
- 1/2 onion, diced
- shredded pepper jack cheese (or your favorite kind)
- black beans
- 1/2 bell pepper, diced
- 1/2 cup corn kernels
- 3 scallions, sliced
- 1/2 cup minced
- sour cream
- avocado slices
Preheat the oven to 450°F.
If using fresh tortillas, cook the tortillas on non-stick skillet over medium-high heat, 30 seconds per side, until lightly browned and puffy. Set aside.
Lightly butter the bottom of your pie pan. Place one tortilla in the pan. Beat eggs with salt and pepper to taste and pour over the tortilla. Gently place the pie pan into the oven on the lowest rack and bake for about 15 minutes or until it starts to set.
While the eggs bake, chop/crumble the sausage into a skillet and brown over medium heat. About midway through the browning, add the onion and stir frequently. Drain any excess oil. When the eggs are set, remove the pie pan from the oven. Layer one tortilla on the eggs. Begin layering your fillings: sausage, beans, cheese, bell pepper, corn, cilantro, scallion. Repeat with another layer of tortilla and fillings and continue until you reach the top. Finish with a final layer of tortilla and cheese.
Return the pan to the oven for another 10 minutes, or until the eggs are fully cooked and the pie comes together. Carefully slice the tortilla pie and serve garnished with sour cream, salsa and avocado. [/framed_box]