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Ingredients

• 3 cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed
• 1/2 cup Green Giant® Valley Fresh Steamersâ„¢ 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)

Description

Need A New Brunch Dish? Wake Up Taste Buds With A Flavorful Mexican-inspired Egg Bake.

Betty Crocker