Breakfast Tortilla Pie

Pro tips

• Layer tortillas evenly across the pie pan bottom and sides to create structural support; trim overhang with kitchen shears for a neat finish.
• Pre-cook sausage crumbles and drain excess fat before layering to prevent a greasy pie.
• Whisk eggs thoroughly with black pepper before pouring; this ensures even distribution and smooth, creamy texture throughout.
• Don't overbake: eggs continue cooking from residual heat after removal. Pull from oven when the center is just set but still slightly jiggly.

Substitutions

• Flour tortillas → corn tortillas (use 3 per layer; handle gently as they tear easily)
• Breakfast sausage → diced ham, cooked bacon, or crumbled chorizo (adjust seasoning as needed)
• Mexican cheese blend → cheddar or Monterey Jack (flavor will be milder)
• Bacon bits → crispy pancetta or additional sausage (omit if avoiding pork)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days. Reheat slices at 325°F for 10–15 minutes until warmed through.

Equipment

9-inch pie pan · mixing bowl · whisk

Can I make this breakfast tortilla pie ahead of time?

Yes. Assemble the pie up to 8 hours ahead, cover with foil, refrigerate, then bake. Add 5–10 minutes to bake time if chilled.

What temperature should I bake the tortilla pie at?

Bake at 350°F until the eggs are set and the top is lightly golden, typically 25–30 minutes. The center should not jiggle when gently shaken.

Can I use corn tortillas instead of flour tortillas?

Corn tortillas will work but are more fragile. Use 3 smaller corn tortillas per layer, overlap slightly, and handle gently to prevent tearing.

How do I know when the eggs are fully cooked?

Insert a knife near the center; it should come out clean with no wet egg. The top should feel firm but still slightly moist, not rubbery.

Can I add vegetables to this recipe?

Yes. Sauté diced bell peppers, onions, or spinach first, then layer with the sausage. Keep additions minimal to avoid excess moisture.