Sausage Taco Egg Bake Pie
While growing up, my husband enjoyed breakfast tacos a lot and loves it when I make this taco-inspired recipe. When my brother visits, I make a vegetarian version of this taco pie by swapping the meat for a can of black beans.
Ingredients
Tortillas
- 3 cups Bisquick
- ⅓ cup vegetable oil
- 1¼ cup boiling water
Taco Pie
- ½ cup white onion (diced)
- ¼ cup jalapeno pepper (diced, seeded)
- 1 tbsp olive oil
- 8 chorizo sausages
- 6 large eggs
- 2 large egg white
- 1½ cup cheddar cheese (grated)
- 1 cup cottage cheese
- 4 tortillas (cut into strips)
- ½ tsp ground cumin
- ¼ tsp ground coriander
- pinch of cayenne pepper
- salt and pepper to taste
- spring of fresh cilantro (chopped)
- extra cheddar cheese for top (garted)
Instructions
Tortillas
- Add three cups of Bisquick and one-third cup of vegetable oil in the mixing bowl of a stand mixer.
- Using the dough hook attachment, turn the mixer onto low speed, and mix for approximately two minutes.
- Gradually add the boiling water one-quarter of a cup at a time with the mixer on low speed until the dough comes together. Mix for an additional two minutes or until the dough is satiny.
- Place the dough in a bowl and cover with a warm, damp paper towel to rest for fifteen minutes.
- Heat a griddle to medium heat.
- Lightly flour a work surface using Bisquick and roll balls of dough smaller than the palm of your hand into balls. Roll out the dough balls one at a time with a rolling pin.
- Cook the tortilla on the hot pan until bubbles grow large, flip over, and cook again until light browning shows.
- Remove from the heat and cool.
Taco Pie
- Preheat the oven to 350°F and grease a two-quart baking dish.
- In a skillet over medium-high heat, sauté one-half cup of diced onion and one-quarter cup of jalapeno peppers in one tablespoon of olive oil.
- Add the chorizo sausages and cook, covered until done.
- Once the sausages have cooked, transfer them to a paper towel-lined plate to absorb any excess grease. Cut each one into slices and stir them back into the skillet with the onions and jalapenos.
- Evenly layer the bottom of the prepared baking dish with half of the tortilla strips.
- Place half of the chorizo onion/pepper mixture, half of the grated cheddar cheese, half ofthe cottage cheese, and a little cilantro.
- Sprinkle on half of the ground spices, salt, and pepper, and then repeat the layers, starting with the tortilla strips.
- In a medium-size mixing bowl, whisk six large eggs and two large egg whites until combined, but not frothy.
- Pour the eggs over the taco layers and add the extra grated cheddar cheese to the top.
- Bake in the preheated oven for twenty-five minutes or until the eggs have set, and the top has browned.
- Serve with salsa and sour cream if desired.
Tried this recipe?Let us know how it was!
