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South of the Border Breakfast Casserole Recipe

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This recipe for South of the Border Breakfast Casserole, by , is from Fitch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Davis


1 1/2 cups diced red potatoes
1/4 tsp. salt
3/4 cup chunky tomato salsa
4 large eggs
2 large egg whites
2 tbsp. flour
1 tsp. dried oregano
1/4 tsp. black pepper
1 cup Mexican style shredded cheese
1/2 cup chopped scallions

Place the potatoes in a medium saucepan and add enough cold water to cover. Bring to a simmer and cook until just tender (5 minutes).

Heat oven to 350. Coat 9x9 baking dish with cooking spray. Spread potatoes over bottom of pan and season with salt. Spoon salsa over potatoes.

In a mixing bowl, whisk together eggs, egg whites, oregano and pepper until smooth. Stir in cheese and scallions. Pour the mixture over the potatoes and salsa. With a fork, gently stir. Bake for 30 to 35 minutes or until set.




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