1 lb. red potatoes (about 3), cooked, finely chopped
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped
6 eggs
1/2 cup milk
1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes
1/2 cup chopped fresh cilantro
Steps
Heat oven to 350°F.
Cook peppers, onions and garlic in dressing in large 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.
Whisk eggs and milk until blended; pour over ham. Top with VELVEETA.
Bake 20 min. or until center is set. Sprinkle with cilantro.
Notes
Special extra: Serve topped with BREAKSTONE’S or KNUDSEN Sour Cream, or TACO BELL® Thick & Chunky Salsa.
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.