This easy breakfast pie with its flavorful ingredients and Fajita Seasoning makes a great addition to a brunch table or even just a great weekend meal. The pie slices easily and leftovers reheat well in the microwave…. You can’t ask for more.
It’s a great way to use leftover ham… and because it reheats so well … makes a great leftover for a weekday morning breakfast or lunch.
I thawed my shredded hash browns between paper towels in the microwave… you can thaw them at room temperature or overnight in the fridge.
You can use any cheese you prefer… I used a Mexican blend of finely shredded cheese … you can find it in the dairy aisle at the grocery store.
You can use green, red and/or yellow bell peppers… in any combination… I happen to like using all three.. the red and yellow peppers have a really nice mellow flavor.
If you want to “kick it up a notch” … you can finely chop a jalapeno pepper into this dish.
This recipe calls for Fajita seasoning.. I use my own blend… click here for the recipe… it keeps well in an airtight jar.. I use it to season lots of recipes…
I diced leftover ham very finely…
Use both the green and the white parts of the green onion, they are both flavorful.
I used my deep dish pie plate… and while I didn’t fill the plate up to the brim.. I like my colorful deep dish plate.. it makes a really nice presentation…. and I didn’t have to worry about it spilling in over in my oven…
Serve this with salsa, guacamole and sour cream.
I hope you try this delicious breakfast dish.
Recipe: Mexican Breakfast Pie
All you need:
6 cups frozen shredded hash browns, thawed
6 tablespoons butter or margarine, melted
2 cups ham, finely diced
1 ½ cups shredded Mexican cheese blend
¾ cup diced bell peppers (green, red and/or yellow) see Tips
¼ cup green onions, chopped
8 eggs, beaten
½ cup whole milk
2 teaspoons Fajita Seasoning
Sprinkling of salt and pepper
Cooking oil spray (butter flavor preferred)
All you need to do:
Preheat the oven to 425 degrees F.
In a medium bowl, toss the thawed shredded potatoes with the melted butter or margarine.
Spoon the potatoes into a deep dish pie plate and gently press them into the bottom pf the pir plate ans slightly up the sides.
Bake at 425 degrees for about 20-25 minutes or until lightly browned. Remove from the oven and allow to cool for at least 10 minutes.
Reduce the oven temperature to 350 degrees F.
Spray the sides of the pie plate lightly with cooking oil spray (so your egg mixture won’t stick to the sides when you’re serving this).
In a bowl, combine the diced ham, diced peppers, chopped green onion and shredded cheese. Toss to combine evenly.
Empty the mixture on top of the potatoes in the pie plate.
In a large bowl, beat the eggs milk, fajita seasoning, salt and pepper.
Pour the egg mixture over the other ingredients in the pie plate.
Bake at 350 degrees F for 50-55 minutes or until the center is set. You can insert a knife in the center, if it comes out clean, remove from the oven and let stand 10 minutes.
Cut into wedges and serve.
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