Santa Fe Egg Bake

 

4

cups frozen southern-style hash brown potatoes

1

can (15 oz) Progresso® black beans, drained, rinsed

1

cup fresh or frozen whole kernel corn

1

cup frozen stir-fry bell peppers and onions, from 1-pound bag

2

cups shredded Colby-Monterey Jack cheese (8 ounces)

2

tablespoons chopped fresh cilantro

8

eggs

1 1/4

cups milk

1/2

teaspoon salt

1/4

teaspoon ground red pepper

• 1 Spray rectangular baking dish, 11x7x 1 1/2 inches, with cooking spray. Mix potatoes, beans, corn and stir-fry peppers and onions in baking dish. Sprinkle with cheese and cilantro.
• 2 Beat eggs, milk, salt and red pepper until well blended. Pour evenly over potato mixture. Cover and refrigerate at least 2 hours but no longer than 24 hours.
• 3 Heat oven to 350ºF. Bake uncovered 55 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.