Ingredients
1
bag (1 pound 4 ounces) refrigerated southwestern-style hash-brown potatoes
3
cans (4 ounces each) Old El Paso™ whole green chiles, drained
1 1/2
cups shredded Colby-Monterey Jack cheese blend (6 ounces)
6
eggs
2
egg whites
1
can (12 ounces) evaporated skimmed milk
1/3
cup Gold Medal™ all-purpose flour
1
teaspoon garlic salt
3/4
cup Old El Paso™ Thick ’n Chunky salsa
1/3
cup fat-free sour cream
Preparation
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange potatoes in dish.
Split whole chiles; lay flat over potatoes. Sprinkle with cheese.
In large bowl with wire whisk, beat eggs, egg whites, milk, flour and garlic salt until well blended. Pour over mixture in dish. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
Heat oven to 350°F. Bake uncovered 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve with salsa and sour cream.
