A hearty bake of traditional breakfast favorites with the flavor and romance of Santa Fe.
Santa Fe Egg Bake
- Prep Time 15 min
- Total 3 hr 20 min
- Servings 6
- Ingredients 10
Ingredients
- 4 cups frozen southern-style hash brown potatoes
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 1 cup fresh or frozen whole kernel corn
- 1 cup frozen stir-fry bell peppers and onions, from 1-pound bag
- 2 cups shredded Colby-Monterey Jack cheese (8 ounces)
- 2 tablespoons chopped fresh cilantro
- 8 eggs
- 1 1/4 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
Instructions
-
Step1Spray rectangular baking dish, 11x7x 1 1/2 inches, with cooking spray. Mix potatoes, beans, corn and stir-fry peppers and onions in baking dish. Sprinkle with cheese and cilantro.
-
Step2Beat 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.
-
Step3Heat oven to 350°F. Bake uncovered 55 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.
Nutrition
475
Calories
21 g
Total Fat
27 g
Protein
50 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 475
- Calories from Fat
- 190
- Total Fat
- 21 g
- Saturated Fat
- 11 g
- Cholesterol
- 325 mg
- Sodium
- 760 mg
- Potassium
- 910 mg
- Total Carbohydrate
- 50 g
- Dietary Fiber
- 6 g
- Protein
- 27 g
% Daily Value*:
- Vitamin A
- 22%
- 22%
- Vitamin C
- 18%
- 18%
- Calcium
- 38%
- 38%
- Iron
- 16%
- 16%
Exchanges:
3 Starch; 1 Vegetable; 2 High-Fat Meat;Tips from the Betty Crocker Kitchens
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