Great Green Chile, Egg and Potato Bake

3 cups frozen diced hash brown potatoes, thawed
1/2 cup frozen whole kernel corn, thawed
1/4 cup roasted red peppers, chopped
1 (4 1/2 ounce) can green chilies, chopped and undrained
1 1/2 cups colby-monterey jack cheese, shredded
10 eggs
1/2 cup small curd cottage cheese
1/4 teaspoon garlic powder
4 medium green onions, chopped (1/4 cup)

Pre-heat oven to 350°F.
Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
In baking dish, layer potatoes, corn, bell peppers, chilies and 1 cup of the shredded cheese.
In a medium bowl, beat eggs, cottage cheese and garlic powder with a wire wisk until blended well.
Slowly pour egg mixture into the baking dish over the potato mixture.
Sprinkle with onions and remaining 1/2 cup cheese.
Cover and bake 30 minutes.
Uncover and bake about 30 minutes longer or until knife inserted in the middle comes out clean.
Let stand 5 to 10 minutes before cutting.