CHIPOTLE POTATO AND EGG BAKE
Yield: 4 servings
INGREDIENTS
- Vegetable cooking spray - 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 cup frozen mashed potatoes - Salt, to taste - 4 eggs - 1/2 - 3/4 cup (2 to 3 ounces) shredded reduced-fat Cheddar cheese
DIRECTIONS
Spray medium saucepan with cooking spray; heat over medium heat until hot. Saute pepper blend and garlic until liquid is evaporated and peppers begin to brown, about 5 minutes. Add chipotle chili and milk; heat until milk is steaming.
Stir potatoes into milk mixture; cook over medium heat, stirring frequently, until potatoes are thickened, 4 to 5 minutes. Season to taste with salt.
Spread potato mixture in 8-inch square or round baking pan, or 4 individual gratin dishes. Make 4 indentations 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.
Tip: For a serving variation, potato mixture can be spooned onto serving plates and topped with poached or fried eggs.
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