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Savory South of the Border Breakfast “Muffins”

A Spicy Olive Oil Recipe

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Prep Information

Prep Time

60 minutes

Cook Time

35-45 minutes

Serves

12 people

Ingredients

  • 1 lb. spicy pork sausage or turkey sausage, casings removed
  • 1 Tablespoon Baklouti Green Chili oil1
  • 1 lb. frozen hash browns
  • 1/2 teaspoon chili powder
  • Pinch of kosher salt
  • Pinch of ground black pepper
  • One 15-ounce package of ready-made pie dough (2 rounds) at room temperature
  • 1/4 up cilantro leaves, chopped
  • 1 cup refried beans
  • 2/3 cup salsa
  • 1 cup grated pepper Jack cheese
  • Nonstick cooking spray

Instructions

  • Preheat the oven to 350 degrees. Spray a regular cupcake pan with nonstick cooking spray.
  • Cook the sausage in a large nonstick skillet over medium heat, breaking up the sausage until it is crumbled and well-browned, about 15 minutes.
  • Drain the meat in a fine mesh colander. Continue to break up the meat to release any additional grease. Transfer to a medium size bowl.
  • When cool enough to handle, wipe out the skillet with paper towels. Add the oil to the skillet and add the hash browns in an even layer. Press down firmly with a spatula and cook the potatoes undisturbed over medium heat until they begin to brown on the bottom, about 8 minutes.
  • Sprinkle chili powder, salt and pepper on the top of the hash browns and cook for about 15 minutes longer, using a spatula to occasionally scrape the bottom of the pan and turn over the hash browns. They should now be browned on all sides. Transfer to another medium bowl.
  • Unroll one of the pie dough rounds onto a cutting board large enough to accommodate the entire round. Leaving a 1/2-inch border, sprinkle the dough with 2 Tablespoons of fresh cilantro. Top with half of the following: the refried beans, browned sausage, salsa, hash browns, and grated cheese.
  • Roll the pie dough into a log, starting on one side and rolling tightly to keep all the filling inside. With a sharp knife, gently slice the log into six 2-inch thick pieces, being careful not to lose any of the filling as you cut.
  • Arrange the pieces of filled dough, cut sides up, in the wells of the pan and press down gently to fill each hole. Repeat the process with the second round of dough and the remaining ingredients and fill the other 6 muffin wells.
  • Bake until it is cooked through and golden brown around the edges, approximately 35-45 minutes. Cool the rolls in the pan for 5 minutes, then loosen the sides of each roll with a knife and pop them out of the pan.
  • These can be eaten out of hand or served with a side of guacamole, sour cream, and more salsa or served with eggs and sliced fruit.
  • The rolls may be stored in an airtight container in the refrigerator for up to 5 days. Wrap in foil and bake for 15 minutes at 350 degrees to reheat.
  • NOTE: Do not prepare the night before for baking the next day. The salsa liquid will prevent the dough from baking correctly. However, you can bake them the night before and then reheat, as noted above.
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