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Green Chile, Egg and Potato Bake

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By Betty Crocker Kitchens
Updated Nov 2, 2016
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Need a new brunch dish? Wake up taste buds with a flavorful Mexican-inspired egg bake.

Green Chile, Egg and Potato Bake

  • Prep Time 20 min
  • Total 1 hr 30 min
  • Servings 8
  • Ingredients 10
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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 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)

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

230 Calories
14g Total Fat
16g Protein
12g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
120
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.

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