Description
A Tex-Mex riff on a delicious breakfast pizza recipe.
Ingredients
- 2 Medium Red Potatoes, Diced
- 9 ounces, weight Raw Mexican Chorizo
- ¾ teaspoons Kosher Salt, Divided
- 8 ounces, weight Refrigerated Crescent Dough
- ½ Medium Green Bell Pepper, Diced
- ¼ Large Red Onion, Diced
- ½ Jalapeno, Diced Small
- 1 cup Shredded Cheddar Cheese
- 5 Eggs
- ¼ cups Milk
- ¼ teaspoons Black Pepper
Preparation
Preheat oven to 375ºF.
Dice red potatoes, add to microwave proof bowl with a splash of water. Cover with plastic wrap, add a few slits and microwave for 3 minutes.
While potatoes are par-cooking, cook chorizo sausage and drain, reserving 2 teaspoons of the fat. Add 2 teaspoons of chorizo fat back to skillet and heat, when ready add par-cooked potatoes, 1/4 teaspoon salt and crisp. This is to your liking, one side, all sides, a little crisp, or crunchy brown.
Unroll and press crescent dough into a 9×12 cookie sheet. Press over bottom and up sides to form a crust; seal perforations. Layer sausage over crust, then potatoes, vegetables, and cheese.
In a bowl, beat together eggs, milk, remaining 1/2 teaspoon salt, and black pepper. Pour over crust in the middle, it will find its way to the edges on its own.
Bake at 375ºF for 25–30 minutes, until top is golden-brown and delicious (there may be some water when tested with a skewer). Let cool on cooling rack for about 10 minutes.
Notes:
1. You want all the vegetables to be diced about the same size. I used raw bell pepper and onion, but they could be sautéed
2. 25 minutes in my oven, in a baking dish was barely enough time, needed about 2 minutes more.
3. You could certainly used thawed hashbrowns or cooked hasbrowns for convenience, but I prefer this method.
