A hearty bake of traditional breakfast favorites with the flavor and romance of Santa Fe.
|Frozen southern style hash brown potatoes||4 Cup (64 tbs)|
|Progresso black beans||15 Ounce (Drained, Rinsed)|
|Whole kernel corn||1 Cup (16 tbs) (Fresh Or Frozen)|
|Frozen stir fry bell peppers and onions||1 Pound|
|Shredded colby monterey jack cheese||8 Ounce|
|Chopped cilantro||2 Tablespoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Ground red pepper||1⁄4 Teaspoon|
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. 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. Heat oven to 350ºF. Bake uncovered 55 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.