Pressure Cooker Mexican Potato Breakfast Casserole Recipe | Yummly

Pressure Cooker Mexican Potato Breakfast Casserole

BETTER HOMES AND GARDENS
14Ingredients
40Minutes
570Calories

Ingredients

US|METRIC
  • nonstick cooking spray (unchecked)
  • 3 cups hash brown potatoes (frozen shredded, unchecked)
  • 1 cup reduced sodium black beans (rinsed and drained unchecked)
  • 1/2 cup sweet pepper (chopped red, unchecked)
  • 2 green onions (thinly sliced unchecked)
  • 1/2 cup cheeses (blend, 6 oz. unchecked)
  • 5 eggs (unchecked)
  • 3/4 cup sour cream (unchecked)
  • 1/4 cup half and half (unchecked)
  • 1/2 teaspoon chili powder (unchecked)
  • 1/4 teaspoon salt (unchecked)
  • 1/4 teaspoon black pepper (unchecked)
  • 1/2 cup cilantro leaves (fresh, unchecked)
  • pico de gallo (Fresh, unchecked)
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    NutritionView More

    570Calories
    Sodium32% DV770mg
    Fat57% DV37g
    Protein33% DV17g
    Carbs15% DV46g
    Fiber16% DV4g
    Calories570Calories from Fat330
    % DAILY VALUE
    Total Fat37g57%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol305mg102%
    Sodium770mg32%
    Potassium930mg27%
    Protein17g33%
    Calories from Fat330
    % DAILY VALUE
    Total Carbohydrate46g15%
    Dietary Fiber4g16%
    Sugars5g10%
    Vitamin A35%
    Vitamin C70%
    Calcium20%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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