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
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
-
Step1Heat 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.
-
Step2In 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.
-
Step3Cover 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
1Tips from the Betty Crocker Kitchens
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