Easy Huevos Rancheros Casserole
Nonstick cooking spray
32 ounce package frozen fried potato nuggets
teaspoons dried oregano, crushed
teaspoons ground cumin
teaspoon chili powder
teaspoon garlic powder
8 ounce package shredded Mexican cheese blend
16 ounce jar thick and chunky salsa
8 ounce carton dairy sour cream
Snipped fresh cilantro
- Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange potato nuggets in dish.
- In a large mixing bowl combine eggs, milk, oregano, cumin, chili powder, and garlic powder. Beat with a rotary beater or wire whisk until combined. Pour egg mixture over potato nuggets.
- Bake for 35 to 40 minutes or until a knife inserted near center comes out clean. Sprinkle cheese evenly over egg mixture. Bake about 3 minutes more or until cheese melts. Let stand for 10 minutes before serving. Top with salsa, sour cream, and cilantro. Makes 12 servings.
Nutrition Facts(Easy Huevos Rancheros Casserole)
- Per serving:
- 343 kcal cal.,
- 21 g fat
- (9 g sat. fat,
- 1 g polyunsaturated fat,
- 7 g monounsatured fat),
- 238 mg chol.,
- 823 mg sodium,
- 26 g carb.,
- 2 g fiber,
- 3 g sugar,
- 14 g pro.
- Percent Daily Values are based on a 2,000 calorie diet