3 cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed
1/2 cup corn
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)
Total Time: 45 min
1. Heat oven to 350°F. Spray 11×7-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.
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.
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.
High Altitude (3500-6500 ft): In step 3, cover baking dish with foil; bake 30 minutes. Uncover; bake about 35 minutes longer.
Do-Ahead
Save on last-minute fussing by assembling this brunch dish a day ahead. Cover and refrigerate, then bake as directed.
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