1Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, mix hash browns, beans, corn and stir-fry peppers and onions. Sprinkle with cheese and cilantro.
2In large bowl, beat eggs, milk, salt and red pepper with wire whisk until well blended. Pour evenly over potato mixture. Cover; refrigerate at least 2 hours but no longer than 24 hours.
3Heat oven to 350°F. Uncover baking dish; bake 45 to 55 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. Garnish with sour cream and salsa, if desired.