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Ingredients55 m servings 220 cals
Original recipe yields 10 servings (5 cups)
- Heat oven to 375 degrees F.
- Mix eggs, sour cream, milk, onion powder and chipotle chile powder in large bowl until blended. Add hash brown potatoes, whole kernel corn, cream-style corn, shredded Cheddar cheese, and chopped peppers; mix well.
- Spoon into 13x9-inch pan sprayed with cooking spray.
- Bake 40 to 45 min. or until potato mixture is heated through and top is golden brown.
Per Serving: 220 calories; 5.7 g fat; 36.9 g carbohydrates; 8.5 g protein; 49 mg cholesterol; 376 mg sodium. Full nutrition
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