GREEN CHILE, EGG AND POTATO BAKE
Need a new brunch dish? Wake up taste buds with a flavorful Mexican-inspired egg bake.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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 Facts : Calories 230, Carbohydrate 12 g, Cholesterol 285 mg, Fiber 1 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 3 g, TransFat 0 g
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Marcie Grier
[email protected]This green chile egg and potato bake is a great way to use up leftover potatoes and eggs. It's also a delicious and easy weeknight meal. I love that the recipe is so versatile. You can add other vegetables, such as onions, peppers, or zucchini. You c
Bablo Thakur
[email protected]I was a bit skeptical about trying this recipe at first, but I'm glad I did. The green chile egg and potato bake turned out amazing! The potatoes were perfectly crispy, and the eggs were fluffy and well-seasoned. The green chile sauce added a nice sp
Rayees Mamo
[email protected]This green chile egg and potato bake was a real treat! The flavors and textures complemented each other perfectly, and the presentation was beautiful. I would definitely recommend this recipe to anyone who loves a hearty and satisfying meal.