Green Chile, Egg and Potato Bake
Need a new brunch dish? Wake up taste buds with a flavorful Mexican-inspired egg bake.
Ingredient
- 3 cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed
- 1/2 cup frozen corn, thawed
- 1/4 cup chopped roasted red bell peppers (from 7-oz jar)
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
- 1 1/2 cups shredded Colby-Monterey Jack cheese (6 oz)
- 10 eggs
- 1/2 cup small-curd cottage cheese
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon garlic powder
- 4 medium green onions, chopped (1/4 cup)
Direction
- Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In baking dish, layer potatoes, corn, bell peppers, chiles and 1 cup of the shredded cheese.
- In medium bowl, beat eggs, cottage cheese, oregano and garlic powder with wire whisk until well blended. Slowly pour over potato mixture. Sprinkle with onions and remaining 1/2 cup cheese.
- Cover with foil; bake 30 minutes. Uncover; bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before cutting.
