Southwestern breakfast bake
Baking
1 (30-ounce) package frozen shredded hash brown potatoes 1½ cups shredded Colby and Monterey Jack cheese blend 1 (4.5-ounce) can chopped green chilies, drained ½ of a red bell pepper, diced 3 scallions, thinly sliced 6 eggs 1 (12-ounce) can evaporated milk ½ teaspoon onion powder 1 teaspoon salt ¼ teaspoon black pepper
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