Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees. Follow the directions on the muffin mix box for the corn bread. Let the corn bread cool completely and once cooled cut the bread into 1” cubes and place on the bottom of a greased 9”x13” baking dish. | 2. Sprinkle the bacon, diced tomatoes, corn and green onions on top of the cubed bread. | 3. With a electric mixer, beat the eggs and milk at medium speed for 3 minutes until frothy and stir in the spices. Pour egg mixture on top of other ingredients. | 4. Cook hash browns on stove top just until browned. Add on top of egg mixture and top with shredded pepper jack cheese. | 5. Bake for 45 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn muffin mix	1	box		-	-	-	-
egg	10			715.0	3.6	62.8	47.55
milk	2	cups	low-fat	1104.0	26.592	10.992	114.432
bacon	1/2			58.38	0.1792	1.7668	5.5566
tomato green chilies	1	can	diced	151.3	0.0	33.66	0.85
corn	1/2	cup		62.35	13.5575	2.3707	0.9788
green onion	1/4	cup		4.7925	1.0188	0.1722	0.0834
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
potato reg	2	cups	Shredded	151.3	0.0	33.66	0.85
jalapeno jack cheese	6	ounces		151.3	0.0	33.66	0.85
salt black pepper				151.3	0.0	33.66	0.85

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.