Southwestern Breakfast Bake

By Susan52

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

Preparation

Step 1

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.