Breakfast

Mexican Hashbrown Bake is for Breakfast.

Mexican Hashbrown Bake takes 15 minutes to prepare.

Mexican Hashbrown Bake takes 45 minutes to cook.

Mexican Hashbrown Bake makes 12 servings.

The ingredients for Mexican Hashbrown Bake are:

*simply potatoes shredded hash brown potatoes, 5 cups
*Cream Cheese, chive and onion, 1/4 cup
*Lucerne 2% Milk Reduced Fat Mexican Cheese Blend, 2 cup
*Chopped Mild Green Chilies (1- 4 oz can)
Egg, fresh, 5 large
Sour Cream, 1 cup
Milk, 2%, .5 cup
Chili powder, 1 tsp
*Pace Chunky Salsa - Mild, 1/4 cup
Garlic and Salt, 1 tsp each

Here is how you make Mexican Hashbrown Bake:

1. Heat the oven to 350. Spray 13X9 dish with non-stick spray. 2. Mix the hash browns with the cheeses, and chilies. In another bowl, whisk together the eggs, sour cream, milk, salsa, and seasonings. Combine hash brown mixture with egg mixture.3. Pour into baking dish.4. Bake for 35-45 minutes until the hash browns are tender and knife inserted in center comes out clean. Top each slice with extra salsa and sour cream if desired (not included in nutritional info).Serving Size: makes 12 servingsNumber of Servings: 12Recipe submitted by SparkPeople user MISSBOX1.

The nutritional information for Mexican Hashbrown Bake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 208.3

• Total Fat: 11.7 g
• Cholesterol: 100.7 mg
• Sodium: 456.6 mg
• Total Carbs: 16.9 g
• Dietary Fiber: 1.5 g
• Protein: 9.3 g

Mexican Hashbrown Bake is Mexican cuisine.