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Green Chile, Egg and Potato Bake

Need a new brunch dish? Wake up taste buds with a flavorful Mexican-inspired egg bake.

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( 13 Ratings)

13 Ratings

5 Stars 38%

4 Stars 31%

3 Stars 31%

2 Stars

1 Stars

Member Reviews ( 2 )

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Prep Time 20 min
Total Time 1 hr 30 min
Servings 8

Ingredients

3: cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed

1/2: cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed

1/4: cup chopped roasted red bell peppers (from 7-oz jar)

1: can (4.5 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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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 120),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 285mg; 285%;
Sodium: 320mg; 320%;
Total Carbohydrate: 12g; 12%
(Dietary Fiber 1g 1% Sugars 3g 3% ),
Protein: 16g; 16%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 15%;
Calcium: 20%;
Iron: 8%;

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;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 6/1/2009 11:52:17 AM REPORT ABUSE CateC_BettyCrocker_MOD said:

Rating:

Used a red pepper instead of what was called for (just because I had it in the house already!) Used 2 cups of cheese vs. 1.5 cups. Really fun and easy to make recipe. :) Served with fruit salad. Huge hit with the guests! For sure a keeper. Maybe will play around with it for next time... I think diced zucchini might be fun for next time. Also, still yummy the day after.

This reply was: Helpful Inspiring

Posted 12/17/2008 10:59:36 PM REPORT ABUSE ahsekuaw said:

Rating:

~ I definitely Like this , I did make this with 12 eggs,and added another cup of the potato, and an extra 4 ounces of chile.Yes, I Did use a 13 x 9 inch casserole , and guess what ? the entire casserole was gone in minutes.So I make two ! And the second one I include hot browned pork sausage, JD Brand , if that is alright to print . Happy eating to You !!!!!

This reply was: Helpful Inspiring