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Southwestern Breakfast Bake Recipe

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This recipe for Southwestern Breakfast Bake is from The Nedostup Family Cookbook Project, 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:  
1 (30-ounce) package frozen shredded hash brown potatoes
1 1/2 cups shredded Colby and Monterey Jack cheese blend
1 (4.5-ounce) can chopped green chilies, drained
1/2 of a red bell pepper, diced
3 scallions, thinly sliced
6 eggs
1 (12-ounce) can evaporated milk
1/2 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon black pepper
Directions:
Directions:
Preheat oven to 350 degrees F. Coat a 9- x 13-inch glass baking dish with cooking spray.

Arrange potatoes evenly in bottom of dish. Sprinkle with cheese, green chilies, bell pepper, and scallions. In a medium bowl, combine remaining ingredients; mix well then pour evenly over potato mixture.

Bake uncovered 55 to 60 minutes, or until center is cooked through and set.
Number Of Servings:
Number Of Servings:
9 servings

 

 

 

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