Easy Huevos Rancheros Casserole

 

Nonstick cooking spray

1 32 ounce package frozen fried potato nuggets

12 eggs

1 cup milk

1 ½ teaspoon dried oregano, crushed

1 ½ teaspoon ground cumin

½ teaspoon chili powder

¼ 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

 

Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange potato nuggets in dish. 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. 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. Makes 12 servings.