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Ingredients
- 4 c. frozen hashbrowns
- 15 oz. black beans, rinsed and drained
- 1 c. frozen corn
- 1 red pepper, seeded and chopped
- 1/2 c. onion, chopped
- 2 c. Monterrey Jack Cheese
- 2 TBSP fresh cilantro
- 8 eggs
- 1 1/4 c. milk
- 1/2 tsp. salt
- dash of cayenne pepper
Preparation
Step 1
Spray an 8 1/2 x 11 pan with cooking spray. Mix potatoes, beans, corn, red pepper, and onion in a bowl. Dump into the pan. Sprinkle with cheese and cilantro. Beat the eggs, milk, salt and cayenne pepper. Pour evenly over the potato mixture. Cover and refrigerate at least 2 hours, but no longer than 24 hours.
Heat oven to 350 degrees and bake uncovered for 55-60 minutes.