Need a new brunch dish? Wake up taste buds with a flavorful Mexican-inspired egg bake.
cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed
cup Green Giant™ Steamers™ Niblets® frozen corn, thawed
cup chopped roasted red bell peppers (from 7-oz jar)
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
cups shredded Colby-Monterey Jack cheese (6 oz)
cup small-curd cottage cheese
teaspoon dried oregano leaves
teaspoon garlic powder
medium green onions, chopped (1/4 cup)
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.
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.
Save on last-minute fussing by assembling this brunch dish a day ahead. Cover and refrigerate, then bake as directed.
Use an 11-ounce can of Green Giant® Mexicorn® whole kernel corn with red and green peppers instead of the frozen corn and roasted peppers.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.