Instructions

1. COOK peppers, onions and garlic in dressing in 10-inch ovenproof skillet on medium heat 5 min., stirring frequently. Add potatoes; cook 5 min., stirring frequently. Remove from heat. Spread potato mixture to evenly cover bottom of skillet; top with ham.
2. WHISK eggs and milk until blended; pour over ham. Top with VELVEETA.
3. BAKE 30 min. or until center is set. Sprinkle with cilantro.
4. Note: If you don't have an ovenproof skillet, wrap the handle of your regular skillet with several layers of foil before using as directed. Remember that all parts of the skillet will be hot when removing it from the oven.

Variation

Special Extra: Serve topped with BREAKSTONE'S or KNUDSEN Sour Cream, or TACO BELL® Thick & Chunky Salsa.

Cooking time (duration)

Prep Time: 20 min. | Total Time: 50 min.

Number of servings (yield)

6

Category

Breakfast

Submitted by

Kraft

Nutritional Information

Per Serving: 260 calories, 11g total fat, 5g saturated fat, 215mg cholesterol, 800mg sodium, 23g carbohydrate, 2g dietary fiber, 6g sugars, 17g protein, 15%DV vitamin A, 50%DV vitamin C, 25%DV calcium, 10%DV iron.