Santa Fe Egg Bake Recipe
Summary
Ingredients
| Frozen southern style hash brown potatoes | 4 Cup (64 tbs) | |
| Progresso black beans | 15 Ounce (Drained, Rinsed) | |
| Whole kernel corn | 1 Cup (16 tbs) (Fresh Or Frozen) | |
| Frozen stir fry bell peppers and onions | 1 Pound | |
| Shredded colby monterey jack cheese | 8 Ounce | |
| Chopped cilantro | 2 Tablespoon | |
| Eggs | 8 | |
| Milk | 1 1⁄4 Cup (20 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Ground red pepper | 1⁄4 Teaspoon |
Nutrition Facts
Serving size
Calories 885 Calories from Fat 283
% Daily Value*
Total Fat 32 g48.9%
Saturated Fat 14.8 g74.1%
Trans Fat 0 g
Cholesterol 490 mg163.3%
Sodium 975.8 mg40.7%
Total Carbohydrates 130 g43.2%
Dietary Fiber 48.6 g194.4%
Sugars 12.8 g
Protein 62 g124.1%
Vitamin A 60.9% Vitamin C 43.5%
Calcium 70.1% Iron 55.6%
*Based on a 2000 Calorie diet
Directions
2. Beat eggs, milk, salt and red pepper until well blended. Pour evenly over potato mixture. Cover and refrigerate at least 2 hours but no longer than 24 hours.
3. Heat oven to 350ºF. Bake uncovered 55 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.
Chef
