Hash Egg Bake

2 cups shredded cheddar and Monterey Jack cheese
3/4 cup small curd cottage cheese
1 4.25 ounce jar diced green chilies
1/4 cup chopped onion
1/4 cup red bell pepper
1 15-ounce can corned beef hash
1/3 cup finely crushed buttery crackers
Salsa

Heat oven to 375 degrees.

Combine eggs, shredded cheese, cottage cheese, chilies, onion and bell pepper.

In another bowl, combine hash with 1 cup of egg mixture.

Stir cracker crumbs into hash.

Place hash mixture into lightly greased 9-inch baking dish. Top with remaining egg mixture.

Bake 35 to 40 minutes or until set. Serve with salsa.