Green Chile, Egg and Potato Bake

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

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

3
cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed
1/2
cup Green Giant™ 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)

  • 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

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

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:
1
*Percent Daily Values are based on a 2,000 calorie diet.