Santa Fe Egg Bake

A hearty bake of traditional breakfast favorites with the flavor and romance of Santa Fe.

  • Prep Time 15 min
  • Total Time 3 hr 20 min
  • Servings 0

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

  • 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.
  • 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.
  • 3 Heat oven to 350ºF. Bake uncovered 55 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

Expert Tips

Serve this sassy southwestern dish with a variety of toppings, such as guacamole, salsa, sour cream, chopped fresh tomatoes or tomatillos and chopped fresh cilantro.

Serve this hearty breakfast bake with toast and fruit for a satisfying breakfast.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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