A hearty bake of traditional breakfast favorites with the flavor and romance of Santa Fe.
cups frozen southern-style hash brown potatoes
can (15 oz) Progresso™ black beans, drained, rinsed
cup fresh or frozen whole kernel corn
cup frozen stir-fry bell peppers and onions, from 1-pound bag
cups shredded Colby-Monterey Jack cheese (8 ounces)
tablespoons chopped fresh cilantro
teaspoon ground red pepper
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.
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.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 190 ),
% Daily Value
- Total Fat
- 21 g
- 21 %
- (Saturated Fat
- 11 g,
- 11 %
- 325 mg
- 325 %;
- 760 mg
- 760 %;
- Total Carbohydrate
- 50 g
- 50 %
- (Dietary Fiber
- 6 g
- 6 %
- 27 g
- 27 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 1 Vegetable; 2 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.