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Santa Fe Egg Bake

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Betty Crocker Kitchens
Updated May 29, 2018
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A hearty bake of traditional breakfast favorites with the flavor and romance of Santa Fe.

Santa Fe Egg Bake

  • Prep Time 15 min
  • Total 3 hr 20 min
  • Servings 6
  • Ingredients 10
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Ingredients

  • 4 cups frozen southern-style hash brown potatoes
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 cup fresh or frozen whole kernel corn
  • 1 cup frozen stir-fry bell peppers and onions, from 1-pound bag
  • 2 cups shredded Colby-Monterey Jack cheese (8 ounces)
  • 2 tablespoons chopped fresh cilantro
  • 8 eggs
  • 1 1/4 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper

Instructions

  • Step 
    1
    Spray rectangular baking dish, 11x7x 1 1/2 inches, with cooking spray. Mix potatoes, beans, corn and stir-fry peppers and onions in baking dish. Sprinkle with cheese and cilantro.
  • Step 
    2
    Beat eggs, milk, salt and red pepper until well blended. Pour evenly over potato mixture. Cover and refrigerate at least 2 hours but no longer than 24 hours.
  • Step 
    3
    Heat oven to 350°F. Bake uncovered 55 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

Nutrition

475 Calories
21 g Total Fat
27 g Protein
50 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
475
Calories from Fat
190
Total Fat
21 g
Saturated Fat
11 g
Cholesterol
325 mg
Sodium
760 mg
Potassium
910 mg
Total Carbohydrate
50 g
Dietary Fiber
6 g
Protein
27 g
% Daily Value*:
Vitamin A
22%
22%
Vitamin C
18%
18%
Calcium
38%
38%
Iron
16%
16%
Exchanges:
3 Starch; 1 Vegetable; 2 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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