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.


Easy Huevos Rancheros Casserole

by 3  people


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Servings: 12 servings
Prep Time: 15 mins
Total Time: 1 hr

 
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Ingredients
  •  
    Nonstick cooking spray
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  • 1 32-ounce package
    frozen fried potato nuggets
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  • 12 
    eggs
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  • 1 cup
    milk
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  • 1-1/2 teaspoons
    dried oregano, crushed
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  • 1-1/2 teaspoons
    ground cumin
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  • 1/2 teaspoon
    chili powder
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  • 1/4 teaspoon
    garlic powder
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  • 1 8-ounce package
    shredded Mexican cheese blend
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  • 1 16-ounce jar
    thick and chunky salsa
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  • 1 8-ounce carton
    dairy sour cream
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  •  
    Snipped fresh cilantro
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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 information
Per serving: Calories 343, Total Fat 21 g, Saturated Fat 9 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 1 g, Cholesterol 238 mg, Sodium 823 mg, Carbohydrate 26 g, Total Sugar 3 g, Fiber 2 g, Protein 14 g. Daily Values: Vitamin C 12%, Calcium 21%, Iron 10%. Percent Daily Values are based on a 2,000 calorie diet
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