Southwest Potato Breakfast Bake

By á-47

half recipe = 8" square pan

Ingredients

• nonstick cooking spray
• 5 cups frozen shredded hash browns (half of a 30 oz. package)
• 1/4 tea. seasoned salt
• 1 large onion, chopped
• 1 Tbsp. olive oil
• 2 14 1/2 oz. cans diced tomatoes and green chile peppers, undrained
• 1 tea. chili powder
• 1/2 tea. seasoned salt
• 1/4 tea. pepper
• 8 eggs
• 1/3 cup milk
• 1 cup shredded Mexican cheese blend (4 oz)

Preparation

Step 1

Lightly coat a 9x13 baking dish with nonstick spray. Preheat oven to 375 degrees. Arrange potatoes evenly in prepared dish; sprinkle with the 1/4 tea. seasoned salt. Set aside.

In a large skillet cook onion in the oil until tender. stir in undrained tomatoes, chili powder, the 1/2 tea. seasoned salt, and the pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Spoon over potatoes in dish.

In a large bowl, whisk together eggs and milk; pour evenly over mixture in dish. sprinkle with shredded cheese.

Bake, uncovered, for 30-35 minutes or until a knife inserted near the center comes out clean (170 degrees). Let stand for 10 minutes before serving.