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Santa Fe Brunch Bake

Source of Recipe


Betty Crocker Easy Meatless Dishes






List of Ingredients



• 4 cups frozen southern-style hash brown poatoes
  
• 1 can (15 ounces) black beans, rinsed and drained
  
• 1 cup frozen whole kernel corn
  
• 1 cup frozen stir-fry bell peppers and onions (from 16-ounce package)
  
• 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 (cayenne)
  






Instructions



1. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Mix potatoes, beans, corn and stir-fry vegetables 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 350. Bake uncovered 55 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.
   
   






Final Comments


6 to 8 servings.