Santa Fe Egg Bake

Santa Fe Egg Bake

Enjoy this Santa Fe egg bake made with potatoes, Progresso® beans and Green Giant® corn – a perfect Southwest dinner.

Prep Time

15

Minutes

Total Time

3:15

Hrs:Mins

Makes

6

servings

4
cups frozen southern-style diced hash brown potatoes (from 32-oz bag)
1
can (15 oz) Progresso® black beans, drained, rinsed
1
cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn (from 12-oz bag)
1
cup frozen stir-fry bell peppers and onions (from 1-lb bag)
2
cups shredded Colby-Monterey Jack cheese (8 oz)
2
tablespoons chopped fresh cilantro
8
eggs
1 1/4
cups milk
1/2
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
  1. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, mix hash browns, beans, corn and stir-fry peppers and onions. Sprinkle with cheese and cilantro.
  2. In large bowl, beat eggs, milk, salt and red pepper with wire whisk until well blended. Pour evenly over potato mixture. Cover; refrigerate at least 2 hours but no longer than 24 hours.
  3. Heat oven to 350°F. Uncover baking dish; bake 45 to 55 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. Garnish with sour cream and salsa, if desired.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Frozen stir-fry bell peppers and onions is a timesaving product, but if it is unavailable, substitute 1/2 cup each chopped onion and bell pepper.
Serve this easy dish with corn muffins and a variety of toppings, such as guacamole, salsa, sour cream, chopped fresh tomatoes and chopped fresh cilantro.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 460
    • (Calories from Fat 210),
  • Total Fat 24g
    • (Saturated Fat 10g,
    • Trans Fat 2g),
  • Cholesterol 240mg;
  • Sodium 670mg;
  • Total Carbohydrate 40g
    • (Dietary Fiber 7g,
    • Sugars 5g),
  • Protein 20g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.