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Cooks Note: So, it doesn't happen very often, but this one is not one of my faves, and I hate to say that, because it wasn't bad, it just wasn't great. As I ate it I thought of several things I might do differently if I were to make this again. One being, I would not cook it as long as it calls for. I think 35-40 min dried the eggs out a little. Also, it could use some meat, sausage, bacon or even ham, I think it would add a little more depth to it. And lastly, the salsa was good on it, so why not incorporate that and add a can of Rotel? That is how I will make it next time. Try it and let me know what you think. Enjoy!
- Nonstick cooking spray
- 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
1. Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange potato nuggets in dish.
2. 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.
3. Bake for 25 to 30 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.
This Pinspiration from Better Homes and Gardens