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Chipotle Potato and Egg Bake Recipe

Chipotle Potato and Egg Bake Recipe

4 servings



2 cups frozen stir-fry pepper blend

1-2 teaspoons minced garlic

1/2 - 1 small canned chipotle chili in adobo sauce, chopped

1 1/3 cups fat-free milk

2 2/3 cups frozen mashed potatoes

Salt, to taste

4 eggs

1/2 - 3/4 cup shredded reduced-fat Cheddar cheese


Saute pepper blend and garlic in lightly greased skillet until peppers begin to brown, about 5 minutes. Add chipotle chili and milk, heat until milk is steaming. Stir in potatoes, cook over medium heat, stirring frequently, until potatoes are thickened, 4 to 5 minutes. Season to taste with salt.


Spread potato mixture in greased 8-inch square or round baking pan, or 4 individual gratin dishes. Make 4 ingredients in potatoes with back of spoon, break eggs into indentations. Sprinkle cheese over potatoes and eggs. Bake at 350 degrees until eggs are desired doneness, 13 to 15 minutes.

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