South Of The Border Hash Brown Bake

By drinkfairy

Crisp bell peppers, black beans, Monterey Jack cheese, egg whites and hash browns create a fiesta of flavor in this easy, vegetarian casserole recipe. It has protein power to jump start your day.

Ingredients

• 2 cups (16 ounces) AllWhites®
• 1/2 cup milk
• 1 package (1 pound 4 ounces) Simply Potatoes® Shredded Hash Browns
• 15 ounces (1 can) black beans, drained, rinsed
• 11 ounces (1 can) corn niblets, drained
• 1/2 cup chopped red bell pepper
• 2 cups Crystal Farms® Shredded Monterey Jack Cheese
• 3 tablespoons chopped fresh cilantro

Details

Servings 12
Preparation time 15mins
Cooking time 60mins
Adapted from allwhiteseggwhites.com

Preparation

Step 1

1. Heat oven to 350°F. Spray 13x9-inch glass baking dish with nonstick cooking spray. In large bowl combine AllWhites and milk; mix well. Add hash browns, black beans, corn, red pepper and 1 cup cheese. Stir to mix well. Pour into prepared baking dish. Bake for 40 to 45 minutes or until center is set and edges are browned.

2. Sprinkle top with remaining 1 cup cheese. Continue baking for 3 to 5 minutes or until cheese is melted. Sprinkle with cilantro. Let stand 5 minutes before serving.