Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.
  • 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.
  • Heat oven to 350°F. Bake uncovered 55 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.