SPANISH BREAKFAST BAKE Here's another terrific brunch idea that lets the oven do the cooking, so you can do the visiting, whether you've got a houseful of guests or it's just your family gathered around the table. The aroma from this spicy meat-and-potatoes dish will get even the laziest child up and out of bed! Serves 6 8 ounces extra-lean ground sirloin beef or turkey breast 1/2 teaspoon poultry seasoning 1/4 teaspoon ground sage 1/4 teaspoon garlic powder 3 cups (10 ounces) shredded loose packed frozen potatoes 4 eggs, beaten, or equivalent in egg substitute 2/3 cup Carnation Nonfat Dry Milk Powder 3/4 cup water 3/4 cup chunky salsa (mild, medium, or hot) 1/3 cup (1 1/2 ounces) shredded Kraft reduced-fat Cheddar cheese Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a large skillet sprayed with butter-flavored cooking spray, brown meat. Stir in poultry seasoning, sage, and garlic powder. Layer potatoes in prepared baking dish. Place browned meat mixture over potatoes. In a medium bowl, combine eggs, dry milk powder, and water. Add salsa. Mix well to combine. Pour egg mixture evenly over potato mixture. Bake for 1 hour or until eggs are almost set. Sprinkle Cheddar cheese over top and bake an additional 10 minutes. Place baking dish on a wire rack and let set for 5 to 10 minutes. Divide into 6 servings. If desired, garnish with additional salsa and fat-free sour cream.
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