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Santa Fe Egg Bake

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Betty Crocker Kitchens
Updated Oct 19, 2016
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Enjoy this Santa Fe egg bake made with potatoes, Progresso® beans and corn – a perfect Southwest dinner.

Santa Fe Egg Bake

  • Prep Time 15 min
  • Total 3 hr 15 min
  • Servings 6
  • Ingredients 10
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Ingredients

  • 4 cups frozen southern-style diced hash brown potatoes (from 32-oz bag)
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 cup frozen corn (from 12-oz bag)
  • 1 cup frozen stir-fry bell peppers and onions (from 1-lb bag)
  • 2 cups shredded Colby-Monterey Jack cheese (8 oz)
  • 2 tablespoons chopped fresh cilantro
  • 8 eggs
  • 1 1/4 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper (cayenne)

Instructions

  • Step 
    1
    Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, mix hash browns, beans, corn and stir-fry peppers and onions. Sprinkle with cheese and cilantro.
  • Step 
    2
    In large bowl, beat eggs, milk, salt and red pepper with wire whisk until well blended. Pour evenly over potato mixture. Cover; refrigerate at least 2 hours but no longer than 24 hours.
  • Step 
    3
    Heat oven to 350°F. Uncover baking dish; bake 45 to 55 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. Garnish with sour cream and salsa, if desired.

Nutrition

460 Calories
24g Total Fat
20g Protein
40g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
210
Total Fat
24g
37%
Saturated Fat
10g
50%
Trans Fat
2g
Cholesterol
240mg
81%
Sodium
670mg
28%
Potassium
730mg
21%
Total Carbohydrate
40g
13%
Dietary Fiber
7g
30%
Sugars
5g
Protein
20g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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