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Southwest Breakfast Pot Pie

Southwest Breakfast Pot Pie

Start your day with a spicy kick from this fantastic recipe.

Gluten Free:
No
Serving Size:
8+
Total Time:
More than 1 hour
Preparation Time:
Under 30 Minutes
Preparation Method:
Bake , Stove-Top
Meal Occasion:
Breakfast
Level of Difficulty:
Beginner
Rate this recipe: Rating: 4 (1 votes cast)

Ingredients

This recipe is recommended for 12 servings
  • 2 tablespoons light olive oil
  • 1 (24-ounce) package frozen hashbrown potatoes with onions and peppers
  • 10 large eggs, divided
  • 1 cup evaporated milk
  • 1 1/2 cups Hormel® Canadian Style Bacon, diced
  • 1 cup shredded Mexican cheese blend
  • 1 cup milk
  • 1 1/2 cups buttermilk baking mix
  • 1 (4.25-ounce) can CHI-CHI'S® Diced Green Chilies, drained
  • CHI-CHI's® salsa
  • Sour cream

Directions

  1. Heat oven to 375°F.
  2. In large skillet, heat oil. Add potatoes; sauté 10 to 15 minutes or until golden brown. Remove potatoes from skillet.
  3. In medium bowl, beat together 8 eggs and the evaporated milk.
  4. In same skillet, cook egg mixture over medium heat until soft scrambled.
  5. In 13x9-inch baking dish, layer potato mixture, Canadian bacon, cheese and scrambled eggs.
  6. In medium bowl, beat together milk and remaining 2 eggs. Stir in baking mix and chilies. Layer mixture over scrambled eggs.
  7. Bake pot pie 20 to 25 minutes or until knife inserted in center comes out clean. Serve with salsa and sour cream.