Green Chile, Egg and Potato Bake

Name: Green Chile, Egg and Potato Bake
Yield: 1 Serving
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)

Green Chile, Egg and Potato Bake was pinched from <a href="http://www.bettycrocker.com/recipes/green-chile-egg-and-potato-bake/8ec9db16-7992-4b37-9b3c-9f0c68ed8253" target="_blank">www.bettycrocker.com.</a>

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

INGREDIENTS

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

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

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

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1 can (4.5 oz) Old El Paso® chopped green chiles, undrained

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1 1/2 cups shredded Colby-Monterey Jack cheese (6 oz)

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10 eggs

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1/2 cup small-curd cottage cheese

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1/2 teaspoon dried oregano leaves

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1/4 teaspoon garlic powder

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4 medium green onions, chopped (1/4 cup)

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