Green Chile, Egg and Potato Bake
Need a new brunch dish? Wake up taste buds with a flavorful Mexican-inspired egg bake.
Directions
Recipe 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)
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