Ingredients For Mexican Breakfast Potato Bake Recipe
1 pound Chorizo, cooked and crumbled
30 ounce Plain hash browns, frozen or refrigerated
1.5 cup Mexican blend or taco blend shredded cheese
2 cup Chunky salsa
12 Large eggs, lightly beaten
1.5 teaspoon Table salt
1 teaspoon Ground cumin
1 teaspoon Onion powder
1 teaspoon Garlic powder
0.25 teaspoon Freshly ground black pepper
Optional garnish:thinly sliced green onions, chopped tomatoes, and extra salsa to serve
Nutrition value
102
calories per serving
6 g Fat8 g Protein4 g Carbs1 g FiberOther
Current Totals
6 g Fat
8 g Protein
4 g Carbs
1 g Fiber
MacroNutrients
Carbs
4 g
Protein
8 g
Fiber
1 g
Fats
Fat
6 g
Vitamins & Minerals
Calcium
37 mg
Iron
1 mg
Vitamin A
12 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
30 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
9 mg
Manganese
0 mg
Phosphorus
112 mg
Selenium
24 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
