Great Green Chile, Egg and Potato Bake

Easy meatless casserole that's great for a brunch or weekend breakfast.

• Ready In: 1 hr 20 mins
• Serves: 8

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 1/2ounce) 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.