Huevos Rancheros Casserole

• Nonstick cooking spray
• 1 32-ounce package frozen fried potato nuggets (tater tots)
• 12 eggs
• 1 cup milk
• 1-1/2 teaspoons dried oregano, crushed
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon chili powder (red pepper flakes also work)
• 1/4 teaspoon garlic powder
• 1 8-ounce package shredded Mexican cheese blend
• 1 16-ounce jar thick and chunky salsa
• 1 8-ounce carton dairy sour cream
• Snipped fresh cilantro

1. 1. Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange potato nuggets in dish.
2. 2. In a large mixing bowl combine eggs, milk, oregano, cumin, chili powder, and garlic powder. Beat with a rotary beater or wire whisk until combined. Pour egg mixture over potato nuggets.
3. 3. Bake for 35 to 40 minutes or until a knife inserted near center comes out clean. Sprinkle cheese evenly over egg mixture. Bake about 3 minutes more or until cheese melts. Let stand for 10 minutes before serving. Top with salsa, sour cream, and cilantro.

nonstick cooking spray, frozen fried potato nuggets, eggs, milk, oregano, ground cumin, chili powder, garlic, chunky salsa, sour cream, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/huevos-rancheros-casserole-50182718 (may not work)