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Easy Huevos Rancheros Casserole

Cumin, garlic, and chili powder add a little kick to this egg and potato casserole. It's delicious for a brunch or a light dinner.

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  • Makes: 12 servings
  • Prep: 15 mins
  • Bake: 35 mins 375°F
  • Stand: 10 mins

Easy Huevos Rancheros Casserole

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.

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

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