Rating: 4 stars
80 Ratings
  • 5 star values: 35
  • 4 star values: 19
  • 3 star values: 18
  • 2 star values: 3
  • 1 star values: 5

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.

Source: Better Homes and Gardens

Gallery

Credit: Marty Baldwin

Recipe Summary

prep:
15 mins
bake:
35 mins
stand:
10 mins
total:
1 hr
Servings:
12
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Ingredients

Ingredient Checklist

Directions

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

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  • 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

343 calories; fat 21g; cholesterol 238mg; saturated fat 9g; carbohydrates 26g; mono fat 7g; poly fat 1g; insoluble fiber 2g; sugars 3g; protein 14g; vitamin a 631.7IU; vitamin c 7.1mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 1.2mg; vitamin b6 0.2mg; folate 56.4mcg; vitamin b12 0.8mcg; sodium 823mg; potassium 473mg; calcium 212mg; iron 1.8mg.
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