Easy Huevos Rancheros Casserole

EASY HUEVOS RANCHEROS CASSEROLE

prep 15 minutes bake 38 minutes at 375°F stand 10 minutes

Go retro with a tot-loaded casserole that appeals to any age. Set out bowls of salsa, sour cream, and cilantro to top individual servings.

• Nonstick cooking spray
•    1 32-oz. pkg. frozen fried potato nuggets
•  12 eggs
•    1 cup milk
• 1½ tsp. dried oregano, crushed
• 1½ tsp. ground cumin
•   ½ tsp. chili powder
•   ¼ tsp. garlic powder
•    2 cups shredded Mexican-style four-cheese blend (8 oz.)
•    1 16-oz. jar thick and chunky salsa
•    1 8-oz. carton sour cream
• Snipped fresh cilantro

1. Preheat oven to 375°F. Lightly coat a 3-qt. rectangular baking dish with cooking spray. Arrange potato nuggets in dish.

2. In a large bowl whisk together the next six ingredients (through garlic powder). Pour egg mixture over potato nuggets.

3. Bake, uncovered, 35 to 40 minutes or until a knife inserted near the center comes out clean. Sprinkle cheese over casserole. Bake 3 minutes more or until cheese is melted. Let stand 10 minutes before serving. Serve with salsa, sour cream, and cilantro.

number of servings 12

per serving 339 cal., 21 g fat (8 g sat. fat), 217 mg chol., 721 mg sodium, 22 g carb., 2 g fiber, 4 g sugars, 14 g pro.

FLEX IT

Add south-of-the-border kick by sprinkling cooked chorizo over the potato nuggets in the dish.