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Green Chile, Egg and Potato Bake
Green Chile, Egg and Potato Bake
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Prep Time:
20 minutes
Total Time:
1 hour 30 minutes
Try a zesty Mexican egg bake for a delicious brunch twist!
Ingredients:
  • 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)
Instructions:
  • Preheat oven to 350°F and generously coat an 11x7-inch (2-quart) glass baking dish with cooking spray. Arrange potatoes, corn, bell peppers, chiles, and 1 cup of shredded cheese in the baking dish.
  • In a medium bowl, whisk together eggs, cottage cheese, oregano, and garlic powder until smooth. Pour the mixture evenly over the potatoes, then top with onions and the remaining 1/2 cup of cheese.
  • Cover with foil and bake for 30 minutes, then remove the foil and bake for another 30 minutes or until a knife inserted in the center comes out clean. Allow it to rest for 5 to 10 minutes before slicing.

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