Ingredients

•   Nonstick cooking spray
• 1  32-ounce package frozen fried potato nuggets
• 12  eggs
• 1  cup milk
• 1-1/2  teaspoons dried oregano, crushed
• 1-1/2  teaspoons ground cumin
• 1/2  teaspoon chili powder
• 1/4  teaspoon garlic powder
• 1  8-ounce package shredded Mexican cheese blend
• 1  16-ounce jar thick and chunky salsa
• 1  8-ounce carton dairy sour cream
•   Snipped fresh cilantro

Directions

1. Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange potato nuggets in dish.

2. 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.

3. 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.