Ingredients

Nonstick cooking spray

1 32-ounce package frozen fried potato nuggets (tater tots)

12 eggs

1 cup milk

1-1/2 teaspoons dried oregano, crushed

1-1/2 teaspoons ground cumin

1/2 teaspoon chili powder (red pepper flakes also work)

1/4 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

Preparation

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

  2. 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.

  3. 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.