Southwestern Egg Bake
This dish is perfect for Sunday brunch. Although it calls for fresh peppers and onions try a frozen mix of peppers and onions which will cut your cooking time. You can also change up the type of cheese which will completely change the flavor. So why not use a bit of Swiss or Cooper Sharp? There are many ways this recipe be altered to your taste or altered to what ingredients you have on hand.
4 cups frozen southern-style frozen hash brown potatoes
1 cup frozen whole kernel corn
1 medium onion, chopped (1/2 cup)
1 small green bell peppers, chopped (1/2 cup)
1 (15-ounce) can black beans, rinsed and drained
2 cups shredded Monterey Jack-Colby cheese (8 ounces)
2 tablespoons chopped fresh cilantro
8 large eggs
1 1/4 cups milk
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1. Spray rectangular baking dish, 11 X 7 X 1 1/2 inches, with cooking spray.
2. Mix potatoes, corn, onion, bell pepper and beans in baking dish. Sprinkle with cheese and cilantro.
3. Beat remaining ingredients with hand beater or wire whisk until well blended; pour evenly over potato mixture. Cover and refrigerate at least 2 hours but no longer than 24 hours.
4. 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.