Green Chile, Egg and Potato Bake

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

Ingredients

Ingredients

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
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)

Directions

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.

Notes










Tips

Expert Tips

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

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
Calories from Fat
120
% Daily Value
Total Fat
14g
21%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
285mg
95%
Sodium
320mg
13%
Potassium
260mg
7%
Total Carbohydrate
12g
4%
Dietary Fiber
1g
5%
Sugars
3g
Protein
16g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
8%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.