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Prep 15min
Total5hr10min
Servings10
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Ingredients
1
bag (1 pound 4 ounces) refrigerated southwestern-style hash-brown potatoes
3
cans (4 oz each) whole green chiles, drained
1 1/2
cups shredded Colby-Monterey Jack cheese blend (6 ounces)
6
eggs
2
egg whites
1
can (12 ounces) evaporated skimmed milk
1/3
cup Gold Medal™ all-purpose flour
1
teaspoon garlic salt
3/4
cup thick & chunky salsa
1/3
cup fat-free sour cream
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Steps
1
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange potatoes in dish.
2
Split whole chiles; lay flat over potatoes. Sprinkle with cheese.
3
In large bowl with wire whisk, beat eggs, egg whites, milk, flour and garlic salt until well blended. Pour over mixture in dish. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
4
Heat oven to 350°F. Bake uncovered 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve with salsa and sour cream.
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