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Santa Fe Egg Bake

Ferron's picture
A hearty bake of traditional breakfast favorites with the flavor and romance of Santa Fe.
Ingredients
  Frozen southern style hash brown potatoes 4 Cup (64 tbs)
  Progresso black beans 15 Ounce (Drained, Rinsed)
  Whole kernel corn 1 Cup (16 tbs) (Fresh Or Frozen)
  Frozen stir fry bell peppers and onions 1 Pound
  Shredded colby monterey jack cheese 8 Ounce
  Chopped cilantro 2 Tablespoon
  Eggs 8
  Milk 1 1⁄4 Cup (20 tbs)
  Salt 1⁄2 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Breakfast
Taste: 
Savory
Feel: 
Cheesy
Method: 
Baked
Occasion: 
Christmas
Interest: 
Holiday, Kids, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese, Egg, Milk Product, Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
180 Minutes
Ready In: 
195 Minutes
Servings: 
4

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