Pork Whisperer Breakfast Bowl Quiche

Easy Breakfast Quiche Recipe with Sausage

This breakfast quiche recipe uses a large flour tortilla instead of pastry, so you get a crisp-edged crust without making, chilling, or rolling dough. It is filled with seasoned pork, eggs, cheese, jalapeño, and cumin for an easy breakfast or brunch with a clear American Southwest lean.

The tortilla is what makes this especially practical. Give it a short head start in the pie dish, add the filling, and it holds everything together while the exposed edges turn golden and crisp. The result sits somewhere between a tortilla quiche and breakfast-taco territory, which is not a bad place to be.

For the sausage flavor, ordinary ground pork is seasoned with William’s Mill Pork Whisperer. In the United States, breakfast sausage often means seasoned ground pork rather than sausage in a casing, with sage, black pepper, salt, and warm spices doing most of the work.

This sausage breakfast quiche recipe is rich, savory, lightly spicy, and easy to slice. Serve it hot for breakfast or brunch, or let it cool a little and take a wedge with you.

Pork Whisperer Breakfast Bowl Quiche

A quick sausage quiche made with a flour tortilla instead of pastry. Pork Whisperer-seasoned pork, eggs, cheese, and jalapeño make it hearty, crisp, and easy enough for breakfast any day of the week.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Resting Time 5 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6

Course: Breakfast or Lunch

Cuisine: American, Tex-Mex Inspired

Ingredients Equipment Method Notes

Ingredients

  

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Tortilla Crust

• 1 large flour tortilla 25–30 cm
• small amount neutral oil or cooking spray for greasing

Pork Filling

• 225 g ground pork
• 9 ml William’s Mill Pork Whisperer about 1¾ tsp
• 75 g diced green chiles or jalapeños drained if needed
• 100 g shredded Pepper Jack Colby Jack, Monterey Jack, or cheddar-style cheese

Egg Custard

• 5 large eggs
• 120 ml cooking cream or whole milk
• ¼ tsp ground cumin
• black pepper to taste
• salt only if needed

Equipment

• 1 23 cm pie dish, cake pan, or oven-safe skillet 
• 1 frying pan
• 1 Mixing bowl
• 1 whisk

Method

 

Prepare the Tortilla Crust

1. Preheat the oven to 190°C conventional / 170°C fan.
2. Lightly grease a 23 cm pie dish, cake pan, or oven-safe skillet.
3. Press the tortilla firmly into the bottom and up the sides of the dish, allowing it to pleat naturally around the edges.
4. Bake the empty tortilla shell for 5–7 minutes.
5. Remove from the oven and set aside.

Prepare the Pork

1. Cook the ground pork in a frying pan over medium heat.
2. Add the Pork Whisperer and break the pork into small crumbles as it cooks.
3. Cook until browned and fully cooked through.
4. Drain off excess fat if necessary.

Assemble and Bake

1. Spread the seasoned pork evenly over the bottom of the tortilla shell.
2. Scatter the green chiles or jalapeños over the pork.
3. Sprinkle the cheese evenly over the filling.
4. Whisk together the eggs, cooking cream or milk, cumin, and black pepper.
5. Pour the egg mixture slowly over the filling.
6. Bake for 30–35 minutes, until the center is set and the tortilla edges are crisp and golden.
7. Rest for 5 minutes before slicing and serving.

Notes

Blind-baking the tortilla is worth the extra few minutes. It gives the bottom a head start before the egg mixture goes in and helps keep the crust from becoming soggy.

Use mild green chiles for a gentler version or jalapeños if you want more heat.

Pepper Jack and Colby Jack are natural choices for this style of quiche, but they are not always easy to find in Finland. A good melting cheddar works perfectly well.

Pork Whisperer already contains salt, so additional salt may not be necessary.

Cooking cream makes the filling a little richer. Whole milk gives you a lighter custard.

Leftovers can be refrigerated and eaten cold or reheated gently the next day.

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