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Mexican Skillet Quiche

5 star rating
 

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Submitted by: carusolynn

 

This delicious breakfast has plenty of traditional Mexican sausage and seasonings along with hash browns and avocado.
 

Ingredients

  • 6 6 inch corn tortillas
  • 1 can refried beans
  • 1 lb chorizo, cooked and crumbled
  • 4 cups hash brown potatoes: southern style, not shredded, cooked
  • 4 eggs
  • 1/4 cup milk
  • 1 tablespoon adobo seasoning
  • Kosher salt and cracked black pepper to taste
  • 1/2 cup salsa
  • 1 cup pepper jack cheese
  • 1 ripe avocado
  • 1/2 cup sour cream

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Method

Warm torillias for flexibility. Using a cast iron skillet, and heat about 1 1/2 minutes for both sides. Preheat oven to 350 degrees. Whisk together eggs, milk, adobo, salt and pepper then set aside. Using a medium cast iron skillet, spray with oil, and layer quiche as follows: tortillas spread out to cover the bottom of pan, refried beans, hash browns and chroizo. Pour egg mixture over all ingredients and sprinkle cheese on top. Place skillet in oven and bake 22 minutes, or until top is springy but firm to the touch. Remove from oven and let cool 5-8 minutes to set. Drizzle salsa over top. Slice avocado and arrange on top. Cut into slices and serve with a dollop of sour cream on top.

 

Notes:

 

Number of Servings: 6-8

 

Submitted by: carusolynn ()

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