Easy Huevos Rancheros Casserole
Recipe from Better Homes and Gardens

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

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Servings: 12 servings
Prep Time: 15 mins
Total Time: 1 hr
Related Categories: Casseroles, Eggs, Mexican Huevos Rancheros, Vegetarian
 
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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
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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