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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46 users rated this recipe an average rating of 4.0
  • Makes: 12 servings
  • Prep: 15 mins
  • Bake: 35 mins 375°F
  • Stand: 10 mins
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Easy Huevos Rancheros Casserole
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
 
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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