Southwestern Breakfast Bake

By WKBW Directors

Southwestern Breakfast Bake


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 (green onions), thinly sliced
6 eggs
1 (12-ounce) can evaporated milk
1/2 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon black pepper


  1. Preheat oven to 350 degrees F. Coat a 9" x 13" glass baking dish with nonstick cooking spray.
  2. Arrange potatoes evenly in bottom of dish. Sprinkle with cheese, green chilies, bell pepper, and scallions.
  3. In a medium bowl, combine remaining ingredients; mix well then pour evenly over potato mixture.
  4. Bake uncovered for 55 to 60 minutes, or until center is cooked through and set.

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