Shelly's Recipe

TEX-MEX BRUNCH CASSEROLE

Category: Breakfast Casseroles

4 cups frozen southern-style frozen hash brown potatoes or 4 cups homemade hash browns (4 cups grated raw potato mixed with 2 tbsp flour)
1 cup frozen whole kernel corn or 1 small can, drained
1 medium onion, chopped
1 small green bell pepper, chopped
1 (15 oz) can black, kidney or pinto beans, rinsed and drained
2 cups shredded Monterey Jack-Colby cheese
2 tbsp chopped fresh cilantro (optional)
8 large eggs
1 1/4 cups milk
1/2 tsp salt
1/4 tsp ground red pepper (cayenne)

Spray rectangular baking dish, 11x7 inches, with cooking spray. Mix potatoes, corn, onion, bell pepper and beans in baking dish. Sprinkle with cheese and cilantro. 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. 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.