BRUNCH IN SANTA FE RECIPES

Steps:

• Spray rectangular baking dish, 11x7x 1 1/2 inches, with cooking spray. Mix potatoes, beans, corn and stir-fry peppers and onions in baking dish. Sprinkle with cheese and cilantro.
• Beat eggs, milk, salt and red pepper until well blended. Pour evenly over potato mixture. Cover and refrigerate at least 2 hours but no longer than 24 hours.
• Heat oven to 350°F. Bake uncovered 55 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

Steps:

• Preheat oven to 375 degrees.
• Line 2 baking pans with non-stick foil.
• Cut potatoes and place them in a large bowl and drizzle olive oil over them to coat evenly.
• Sprinkle them with onion powder and set on foil lined baking pan, spread out.
• Dust with fajita seasoning and place in oven for 15 minutes.
• Dump cut up veggies in same bowl potatoes were in and drizzle olive oil on top, tossing them to coat.
• Place on foil lined baking pan and dust with fajita seasoning.
• Put veggies in oven after 15 minutes and let them roast with potatoes for 30 minutes, until potatoes are golden.
• Cook chorizo and drain on paper towels.
• Mix cooked chorizo, potatoes, and vegetables in large bowl.
• Top with fried or poached eggs.