Hash Brown And Egg Brunch Casserole

• 4 Tbsp. butter
• 1 chopped onion (medium size)
• 1 medium red bell pepper, chopped
• 1 medium green bell pepper, chopped
• 1 (24 oz.) pkg. frozen hash brown potatoes, thawed
• 8 eggs
• 1/2 c. heavy cream
• 1 (4 oz.) can diced green chilies
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 c. shredded Monterrey Jack or Cheddar cheese

1. Preheat oven to 350u0b0.
2. In deep 9-inch skillet, melt butter over medium heat.
3. Add onion and peppers; cook until onion is softened. Add potatoes and cook, covered, over medium heat 5 minutes.
4. Beat eggs and cream together; stir in chiles, salt and pepper.
5. Pour over potato mixture.
6. Sprinkle cheese evenly over top.
7. Cover and bake 10 minutes.
8. Uncover and continue baking 15 to 17 minutes until set in center.

butter, onion, red bell pepper, green bell pepper, frozen hash brown potatoes, eggs, heavy cream, green chilies, salt, pepper, shredded monterrey jack

Taken from www.cookbooks.com/Recipe-Details.aspx?id=856797 (may not work)