Santa Fe Egg Bake

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
Cook Time: 180 Minutes
Ready In: 180 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 885Calories from Fat 283

 % Daily Value*

Total Fat 32 g49.2%

Saturated Fat 14 g70%

Trans Fat 0 g

Cholesterol

Sodium 975 mg40.63%

Total Carbohydrates 130 g43.3%

Dietary Fiber 48 g192%

Sugars 12 g

Protein 62 g124%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet