Breakfast Tamale Pie Recipe
house-made sweet masa, fire roasted chilis and cheese, 2 eggs
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sweet Masa (base)
Filling & Topping
Eggs & Finish
Method
Sweet Masa (base)
- 1
Preheat and prepare pan
Preheat the oven to 375°F (190°C). Generously butter a 9-inch cast-iron skillet or a similar ovenproof baking dish with 1 tablespoon softened butter; set aside.
- 2
Combine dry ingredients
In a medium bowl, whisk together 2 cups masa harina, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1 teaspoon kosher salt until evenly distributed.
- 3
Incorporate wet ingredients
In a separate bowl, whisk 1 cup whole milk, 1/2 cup buttermilk, 4 tablespoons melted butter, and 1 large egg until smooth. Pour the wet mixture into the dry ingredients and stir until just combined and no dry streaks remain; the batter should be thick but pourable. If too thick, add up to 1-2 tablespoons milk.
- 4
Par-bake the masa
Spoon about two-thirds of the masa batter into the prepared skillet and spread into an even layer about 1/2-inch thick using a spatula. The remaining batter will be used to top the filling. Bake the base for 10 minutes to set slightly.
Filling & Topping
- 5
Sauté aromatics and peppers
While the masa base is par-baking, heat 1 tablespoon olive oil in a small skillet over medium heat. Add 1/2 cup diced yellow onion and sauté until translucent, about 3–4 minutes. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant. Stir in 1 cup chopped roasted poblano and 1/2 cup chopped roasted red bell pepper; cook 1–2 minutes to warm through. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Remove from heat and stir in 2 tablespoons chopped cilantro if using.
- 6
Layer cheeses and peppers
Remove the par-baked masa from the oven. Sprinkle half of the shredded cheddar (1/2 cup) and half of the pepper jack (1/4 cup) evenly over the warm masa base. Spoon the sautéed pepper-onion mixture over the cheese in an even layer. Sprinkle remaining cheeses on top. Dollop or spread remaining masa batter over the filling in a few spoonfuls, leaving some filling exposed — this creates a rustic layered pie.
- 7
Eggs & Finish
- 8
Prepare eggs
Remove the skillet from the oven. Make two shallow wells in the top of the pie with the back of a spoon. In a small bowl, whisk 2 large eggs with 1 tablespoon cream (or milk) and a pinch of salt and pepper. Carefully pour or crack one egg mixture into each well. Alternatively, crack the eggs whole (unbeaten) into the wells for a different texture.
- 9
- 10