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Serve up this easy Mexican recipe for breakfast to start your day off with some kick. Chili powder adds a hint of spice, while black beans, eggs, and hash brown potatoes make it hearty enough to satisfy until lunch.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

prep:
20 mins
cook:
22 mins
total:
42 mins
Servings:
8
Yield:
4 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Directions
  • Lightly coat a 1 1/2-qt. round ceramic or glass baking dish; set aside. In a large bowl combine the next four ingredients (through green onions). Stir in 1 cup of the cheese. In a medium bowl whisk together eggs, 1/4 cup of the sour cream, the half-and-half, chili powder, salt, and black pepper. Pour egg mixture over potato mixture in bowl; stir. Transfer mixture to prepared dish. Top with remaining 1/2 cup cheese.

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  • Place a steam rack inside a 6-qt. electric or stove-top pressure cooker. Add 1 cup water to pot. Cut three double-thick, 18x3-inch heavy foil strips. Crisscross strips and place dish on top of crisscross. Use foil strips to lower filled dish to steam rack. Lock lid in place. Set an electric cooker on high pressure 22 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 22 minutes. Remove from heat. For both models, let stand 15 minutes to naturally release pressure. Release any remaining pressure. Open lid carefully. Use foil strips to lift dish out of pot. Let stand 10 minutes before serving. Sprinkle with cilantro and serve with remaining sour cream and pico de gallo.

Nutrition Facts

227 calories; fat 14g; cholesterol 149mg; saturated fat 7g; carbohydrates 15g; mono fat 4g; poly fat 1g; insoluble fiber 3g; sugars 3g; protein 12g; vitamin a 1029.4IU; vitamin c 14.1mg; riboflavin 0.3mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 26.8mcg; vitamin b12 0.6mcg; sodium 393mg; potassium 393mg; calcium 208mg; iron 1.6mg.
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