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Nutrition Facts
Serving Size 192 g
(Approx. 8 Servings)
Amount Per Serving
Calories 340 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 225 mg 75%
Sodium 460 mg 19%
Total Carbohydrate 33 g 11%
Dietary Fiber 3 g 12%
Sugars 1 g
Protein 20 g
Vitamin A 15% Iron 6%
Vitamin C 20% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cowgirl Breakfast Casserole
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

12 Oz Hill Country Fare Chorizo, cooked and fat drained
12 H-E-B Bakery Corn Tortillas, cut into strips
1 cup(s) H-E-B Shredded Mexican Blend 4 Cheese
4 Oz H-E-B Diced Red Pimientos, drained
3 green onions, chopped
8 large H-E-B Grade AA Eggs, beaten until frothy
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Instructions

1
Heat oven to 350°F.
2
Spray a 11 x 7-inch baking dish with nonstick cooking spray, set aside.
3
Combine cooked chorizo, tortilla strips, cheese, pimientos, onions and eggs in prepared baking dish.
4
Spread mixture evenly.
5
Bake on center rack for 25 minutes.
6
Cut into squares and serve.

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