As some of you may know, I have gotten a lot of my latest recipe ideas from our monthly Bon Apetit magazine. I usually flip through it on Sunday morning while I'm planning my grocery list. But this week I decided to go pull one of the many cookbooks I own for inspiration.
I forget just how many possibilities there are hiding within these pages. I came up with several great recipes that I have tried, and I plan to add them to this blog in the upcoming days. This one jumped out at me because I love Mexican food for breakfast.
You start with frozen country potatoes -- the cubed kind. For this smaller size, add half a package to a casserole dish. Be sure to coat the dish first with non-stick spray.
Add the great Mexican seasonings of oregano, cumin, chili powder, garlic powder, salt & pepper to six eggs and beat them together.
Pour that mixture over your potatoes.
Bake it in your oven until the eggs set up and a knife inserted into the center comes out clean.
Set the oven to 375-degrees and bake for 35-40 minutes uncovered.
Top it with a generous amount of shredded Colby-jack cheese and bake for another 3-5 minutes until it is all melted together. Amazing, right? At this point my salivary glands were going like crazy because it looked & smelled so good. But you have to exercise a little patience and let it stand for 10 minutes so it doesn't run.
Top it all with a little salsa, some fresh cilantro & green onions, some hot sauce, and sour cream. Try to tell me that doesn't look amazing. I dare you.
It was so warm, gooey, rich, and packed with flavor. The eggs & potato will really fill you up too. This is a great dish to make if you have a large group over for breakfast because you don't have to make individual dishes. I was a big fan. And the best news? I have the other half of the bag of frozen potatoes so I can make it all over again!
No comments:
Post a Comment