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Southwest Breakfast Tart

 Southwest Breakfast Tart
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
6 ServingsPrep: 30 min. Bake: 25 min. + standing


  • 1/2 pound Johnsonville® Hot Ground 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


  • 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

2 of 2

Southwest Breakfast Tart (continued)

Directions (continued)

  • 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.
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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.