Shelly's Recipe

HUEVOS RANCHEROS CASSEROLE

Category: Breakfast Casseroles

1 32-ounce package frozen fried potato nuggets
12 eggs
1 cup milk
1-1/2 teaspoons dried oregano, crushed
1-1/2 teaspoons ground cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1 8-ounce package shredded Mexican cheese blend
1 16-ounce jar thick and chunky salsa
1 8-ounce carton dairy sour cream
Snipped fresh cilantro

Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange potato nuggets in dish.

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.

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.