Categories: Brunch or Breakfast

Ingredients

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

Directions

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 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

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