Southwestern Breakfast Bake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Ingredients:
1/4 teaspoon(s) black pepper |
4.5 ounce(s) can chopped green chilies, drained |
12 ounce(s) can evaporated milk |
6 eggs |
1/2 of a red bell pepper diced |
1/2 teaspoon(s) onion powder |
30 ounce(s) package frozen shredded hash brown potatoes |
1 teaspoon(s) salt |
3 scallions, thinly sliced |
1 1/2 cup(s) shredded colby & monterey jack cheese blend |
Directions:
1. Preheat over to 350F. Coat 9" x 13" glass baking dish with nonstick cooking spray.
2. Arrange potatoes evenly in bottom of dish. Sprinkle with cheese, green chilies, bell pepper, and scallions.
3. In a medium bowl, combine remaining ingredients; mix well then pour evenly over potatoe mixture. Bake uncovered for 55-60 minutes, or until center is set.
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