Santa Fe Egg Bake

Ferron's picture

Jan. 12, 2007

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


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


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
Preparation Time: 15 Minutes
Cook Time: 180 Minutes
Ready In: 195 Minutes
Servings: 4