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Southwest Breakfast Tart Recipe

Southwest Breakfast Tart Recipe photo by Taste of Home

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Give your breakfast crowd a stick-to-the-ribs jump start on Christmas morning with this cheesy tart. It’s packed with sausage, plenty of heat, holiday color and hearty Tex-Mex flavor. —Pamela Shank, Parkersburg, West Virginia

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Southwest Breakfast Tart Recipe

Prep: 30 min. Bake: 25 min. + standing

Yield: 6 Servings

30 25 55

Ingredients

1/2 pound bulk spicy pork sausage
4 teaspoons chopped seeded jalapeno pepper
1 tablespoon finely chopped red onion
1 can (4 ounces) chopped green chilies
1 sheet refrigerated pie pastry
1-1/4 cups shredded Monterey Jack cheese, divided
6 eggs
1/3 cup half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon finely chopped sweet red pepper
1 tablespoon finely chopped green pepper
Optional toppings: sour cream, salsa, chopped tomatoes and sliced green onions

Directions

In a large skillet, cook the sausage, jalapeno and onion and over medium heat until meat is no longer pink; drain. Stir in chilies.
Press pastry onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom; trim edges. Sprinkle 1/2 cup cheese over crust; top with sausage mixture.
In a large bowl, whisk the eggs, cream, salt and pepper. Pour over sausage mixture. Sprinkle with red and green peppers and 1/2 cup cheese.
Bake at 350° for 25-30 minutes or until eggs are set and a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 10 minutes before cutting. Serve with toppings of your choice. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 piece (calculated without optional toppings) equals 419 calories, 30 g fat (13 g saturated fat), 259 mg cholesterol, 763 mg sodium, 20 g carbohydrate, trace fiber, 17 g protein.

Originally published as Southwest Breakfast Tart in Simple & Delicious December/January 2011, p65

Keep Onion Handy

I keep a peeled onion in a glass jar in my refrigerator. It’s handy when I need a small amount of chopped onion for a recipe or my husband wants a slice of onion on his hamburger. It stays fresh in the jar, eliminating waste. —Dorothy G., Tewksbury, Massachusetts

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Southwest Breakfast Tart

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Reviewed on Jan. 04, 2011 by heartlandmom

Due to lack of planning for overnight guests, I had some but not all of the ingredients for this quiche. Instead of sausage, I chopped up a couple of pieces of bacon and sauteed with the onion, then used cubed ham left from Christmas dinner. I substituted a few jarred jalapenos for the fresh jalapenos and green chilies, and had to add a little mozzarrella to the monterey jack. It was still wonderful!