Shelly's Recipe

SANTA FE EGG BAKE

Category: Breakfast Casseroles

4 cups frozen southern-style hash brown potatoes
1 (15 oz) can 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
2 tbsp chopped fresh cilantro
8 eggs
1 1/4 cups milk
1/2 tsp salt
1/4 tsp ground red pepper

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. Bake uncovered 55 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. Serves 6