Ingredients
2 tablespoons butter1 medium onion, finely chopped1 medium red pepper, chopped1 garlic clove, minced1-1/4 cups crushed tortilla chips, divided 6 large eggs3 tablespoons minced fresh cilantro1/2 teaspoon ground cumin1/2 teaspoon salt1/4 teaspoon pepper6 cups frozen shredded hash brown potatoes, thawed1-2/3 cups shredded cheddar cheese, divided 1 cup 4% cottage cheese2/3 cup canned black beans, rinsed and drained1/2 cup shredded pepper jack cheeseOptional toppings: quartered grape tomatoes, thinly sliced green onions, sour cream and salsa
Preparation
Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add onion and red pepper; cook and stir 3-4 minutes or until tender. Add garlic; cook and stir 1 minute longer. Remove from heat; cool slightly.
Sprinkle 3/4 cup crushed tortilla chips in a greased 11x7-in. baking dish. In a large bowl, whisk eggs, cilantro, cumin, salt and pepper. Stir in hash browns, 1 cup cheddar cheese, cottage cheese, black beans, pepper jack cheese and onion mixture; spoon over chips.
Bake, uncovered, 40-45 minutes or until lightly browned. Top with remaining cheddar cheese and tortilla chips. Bake, uncovered, 10 minutes longer or until cheese is bubbly. Add toppings of your choice.
Make Ahead: Refrigerate unbaked hash browns, covered, several hours or overnight. To use, preheat oven to 350°. Remove from refrigerator while oven heats. Bake, as directed, increasing time as necessary. Let stand 5-10 minutes before serving.
