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Nutrition Facts
Serving Size 185 g
(Approx. 10 Servings)
Amount Per Serving
Calories 360 Calories From Fat 230
% Daily Value*
Total Fat 25 g 38%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 160 mg 53%
Sodium 690 mg 29%
Total Carbohydrate 17 g 6%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 16 g
Vitamin A 15% • Iron 8%
Vitamin C 4% • Calcium 25%
*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.

Tamale Breakfast Bake

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Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 h 20 m
Serves
10  People

Ingredients

Recipe makes 10 Servings

24 Mi Tienda Tamales de Pollo, unwrapped and cut in half
6 eggs, beaten
1 1/4 cup(s) whole milk
4 Oz diced green chiles
2 cup(s) H-E-B Thick Shreds Cheddar Cheese
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Instructions

1
Preheat oven to 375ºF and spray a 9 inch round cake pan with non-stick cooking spray.
2
Stand the halved tamales up in the pan and set aside.
3
In a medium bowl, combine eggs, milk, green chiles, and cheese. Season generously with salt and pepper.
4
Pour mixture over the tamales, cover with foil and bake for 35 minutes.
5
Remove foil and continue to bake until cheese is browned and center is set.
6
Let cool for 15 minutes, then run a knife around the edges to loosen. Place plate on top of the baking dish and invert the pan. Let the eggs release from the pan, remove pan from the top and place a second plate over the top and flip it over again. Cut and serve.
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