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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Green Chile, Egg and Potato Bake Recipe

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This recipe for Green Chile, Egg and Potato Bake is from Eating at Grammy Nell's: A Good Experience, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups frozen diced hash brown potatoes,
thawed.
1/2 cup frozen whole kernel corn, thawed
1/4 cup chopped roasted red bell pepper
from 7-oz jar
1 can chopped green chilies, undrained.
1-1/2 cups shredded reduced-fat Colby-
Monterey Jack cheese blend;6 oz.
2-1/2 cups fat-free egg produce or 10 eggs.
l/2 cup reduced-fat cottage cheese.
1/2 tsp dried oregano leaves
1/4 tsp garlic powder
4 medium green onions, chopped'1/4 cup.
Directions:
Directions:
1. Heat oven to 350 degrees. Spray 2 qt. glass baking dish with cooking spray. In baking dish, layer potatoes, corn, bell peppers, chilies and 1 cup of shredded cheese.
2. In Medium bowl, beat egg produce, 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 shredded cheese.
3 Cover and bake 30 minutes. Uncover and bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 5-10 minutes before cutting.
Number Of Servings:
Number Of Servings:
8'
Personal Notes:
Personal Notes:
.1 serving: calories 200 2l carbs, Exchanges 1 starch 1/2 other carbs, 2 very lean meat. TIP: Do-Ahead; save on last-minute fussing by assembling this brumch dish a day ahead. Cover and refrigerate, then bake as directed.

 

 

 

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