Spicy Breakfast Casserole With Hashbrowns

Recipe from Sue Hodson.

3 C frozen, diced hash browns, thawed

1/2 C frozen, whole kernel corn, thawed

1/4 C chopped roasted red bell peppers

1 can chopped green chiles, undrained

1 1/2 C shredded colby-monterey jack cheese

10 eggs

1/2 C small curd cottage cheese

1/2 tsp. dried oregano

1/4 tsp. garlic powder

1/2 C -1 C chopped onions

Heat oven to 350 degrees.  Spray baking dish (9x13).  Layer potatoes, corn, bell peppers, chiles, and 1 C cheese.  In bowl, beat eggs, cottage cheese, oregano and garlic with whisk.  pour over potatoes.  Sprinkle with onions and remaining cheese.  Cover with foil and bake 30 minutes.  Uncover and bake another 30 minutes.