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Santa Fe Egg Bake

  • Prep 15 min
  • Total 3 hr 5 min
  • Ingredients 10
  • Servings 6

Ingredients

4
cups frozen southern-style hash brown potatoes
1
can (15 oz) black beans, rinsed and drained
1
cup frozen corn
1
cup frozen stir-fry bell peppers and onions (from 16-oz bag)
2
cups shredded Colby-Monterey Jack cheese (8 oz)
2
tablespoons chopped fresh cilantro
8
eggs
1 1/4
cups milk
1/2
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
Calories from Fat
210
% Daily Value
Total Fat
24g
37%
Saturated Fat
10g
50%
Trans Fat
2g
Cholesterol
240mg
81%
Sodium
670mg
28%
Potassium
730mg
21%
Total Carbohydrate
40g
13%
Dietary Fiber
7g
30%
Sugars
5g
Protein
20g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Frozen stir-fry bell peppers and onions is a timesaving product, but if it is unavailable, substitute 1/2 cup each chopped onion and bell pepper.

Serve this easy dish with corn muffins and a variety of toppings, such as guacamole, salsa, sour cream, chopped fresh tomatoes and chopped fresh cilantro.

Directions

  • 1 Spray 13x9-inch (3-quart) baking dish 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; refrigerate at least 2 hours but no longer than 24 hours.
  • 3 Heat oven to 350°F. Uncover; bake 45 to 55 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

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