Shelly's Recipe

GREEN CHILE, EGG AND POTATO BAKE

Category: Breakfast Casseroles

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 (4.5 oz) can chopped green chiles, undrained
1 1/2 cups shredded Colby-Monterey Jack cheese
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

Heat oven to 350. 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.