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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Steps
1
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.
2
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.
3
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.
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Save on last-minute fussing by assembling this brunch dish a day ahead. Cover and refrigerate, then bake as directed.
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