Corn, Egg and Potato Bake

(from pattio1535’s recipe box)

Cook time: 90 minutes
Serves 8 people

Categories: Main Dish

Ingredients

  • 4 cups frozen, diced has brown potatoes, thawed
  • 1/2 cup frozen whole-kernel corn, thawed
  • 1/4 cup chopped roasted red bell peppers
  • 1 1/2 cups reduced fat Cobly/Monterery Jack cheese, shredded
  • 10 eggs
  • 1/2 cup fat free, small curd cottage cheese
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon garlic powder
  • 4 medium green onions, chopped

Directions

  1. Heat oven to 350 degrees. Spray 11×7 inch glass baking dish with cooking spray.

  2. Layer potatoes, corn, bell peppers, and 1 cup of shredded cheese.

  3. In medium bowl, beat eggs, cottage cheese, oregano and garlic powder with wire whisk until well blended. Pour slowly over potato mixture. Sprinkle onions and remaining cheese.

  4. Cover and bake 30 minutes. Uncover and bake additional 30 minutes longer or until knife inserted comes out clean. Let stand 5-10 minutes before cutting.

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