Great Green Chile, Egg and Potato Bake |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
Easy meatless casserole that's great for a brunch or weekend breakfast. Ingredients:
3 cups frozen diced hash brown potatoes, thawed |
1/2 cup frozen whole kernel corn, thawed |
1/4 cup roasted red pepper, chopped |
1 (4 1/2 ounce) can green chilies, chopped and undrained |
1 1/2 cups colby-monterey jack cheese, shredded |
10 eggs |
1/2 cup small curd cottage cheese |
1/4 teaspoon garlic powder |
4 medium green onions, chopped (1/4 cup) |
Directions:
1. Pre-heat oven to 350°F.
2. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
3. In baking dish, layer potatoes, corn, bell peppers, chilies and 1 cup of the shredded cheese.
4. In a medium bowl, beat eggs, cottage cheese and garlic powder with a wire wisk until blended well.
5. Slowly pour egg mixture into the baking dish over the potato mixture.
6. Sprinkle with onions and remaining 1/2 cup cheese.
7. Cover and bake 30 minutes.
8. Uncover and bake about 30 minutes longer or until knife inserted in the middle comes out clean.
9. Let stand 5 to 10 minutes before cutting.
|
|