Mexican Breakfast Potato Bake Recipe
Recipe By Chew Out Loud
Mexican flavors and brunch join forces in this delicious mexican breakfast potato bake. it's easy, feeds a hungry crowd, and will become a favorite.
3.6
15 Rating -
Rate
Non Vegdiet
1minstotal
15minsPrep
1minsCook
1m.total
15m.Prep
1m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Mexican Breakfast Potato Bake Recipe
- 1/10 pound Chorizo, cooked and crumbled
- 3 ounce Plain hash browns, frozen or refrigerated
- 0.15 cup Mexican blend or taco blend shredded cheese
- 1/5 cup Chunky salsa
- 1.20 Large eggs, lightly beaten
- 0.15 teaspoon Table salt
- 1/10 teaspoon Ground cumin
- 1/10 teaspoon Onion powder
- 1/10 teaspoon Garlic powder
- 0.03 teaspoon Freshly ground black pepper
- As required Optional garnish:thinly sliced green onions, chopped tomatoes, and extra salsa to serve
Nutrition
value
value
102
calories per serving
6 g Fat8 g Protein4 g Carbs1 g FiberOther
Current Totals
- Fat6g
- Protein8g
- Carbs4g
- Fiber1g
MacroNutrients
- Carbs4g
- Protein8g
- Fiber1g
Fats
- Fat6g
Vitamins & Minerals
- Calcium37mg
- Iron1mg
- Vitamin A12mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B930mcg
- Vitamin B120mcg
- Vitamin C< 1mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium9mg
- Manganese< 1mg
- Phosphorus112mg
- Selenium24mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Chew Out Loud