Green Chile, Egg & Potato Bake

  • Currently 4/5
Need a new brunch dish? Wake up and taste a flavorful Mexican inspired egg bake.
3 cups frozen southern style diced hash brown potatoes (from 32 oz bag), thawed
1/2 cup Green Giant Valley Fresh Steamers frozen corn, thawed
1/4 cup chopped roasted red bell peppers (from 7 oz jar)
1 can Old El Paso chopped green chiles, undrained
1 1/2 cups colby-moterey jack cheese, shredded (6 oz)
10 eggs
1/2 cup small curd cottage cheese
1/2 tsp dried oregano leaves
1/4 tsp garlic powder
4 medium green onions, chopped (1/4 cup)
1. Heat oven to 350 degrees. spray 11x7 inch glass baking dish with cooking spray. in baking dish layer potatoes, corn bell peppers, chiles and 1 cup shredded cheese.
2. In medium bowl beat eggs, cottage cheese, oregano and garlic powder with wire wisk until well blended. slowly pour over potato mixture. sprinkle with onions and remaining 1/2 cup cheese.
3. Cover with foil; bake 30 minutes. Uncover; bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand for 5-10 minutes before cutting.

Can be assembled day before. cover, refrigerate and bake as directed next day.


Member since Nov 2009

More recipes like this one...