Santa Fe Egg Bake

4 cups frozen southern-style hash brown potatoes
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen whole kernel corn
1 cup frozen stir-fry bell peppers and onions (from 16-ounce 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 (cayenne)


Spray rectangular baking dish, 11x7x1 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 F. Bake uncovered 55 to 60 minutes or until knife
inserted in center comes out clean. Let stand 5 minutes before cutting. 6
to 8 servings.

Note: Serve this sassy southwestern dish with a variety of toppings, such
as guacamole, salsa, sour cream, chopped fresh tomatoes or tomatillos and
chopped fresh cilantro.

Makes 6 to 8 servings
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.