Santa Fe Egg Bake

10 ingredients
3 steps

Ingredients

  • 4 cups frozen southern-style hash brown potatoes
  • 1 can (15 ounces) black beans, rinsed and drained
  • 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 (8 ounces)
  • 2 tablespoons chopped fresh cilantro
  • 8 eggs
  • 1 1/4 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper

Directions

  1. 1
    1. 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.
  2. 2
    2. 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.
  3. 3
    3. Heat oven to 350°F. Bake uncovered 55 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

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