Santa Fe Egg Bake
A hearty bake of traditional breakfast favorites with the flavor and romance of Santa Fe.
Ingredient
- 4 cups frozen southern-style hash brown potatoes
- 1 can (15 oz) Progresso™ 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 (8 ounces)
- 2 tablespoons chopped fresh cilantro
- 8 eggs
- 1 1/4 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
Direction
- 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°F. Bake uncovered 55 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.
