Ingredients
- 4 cups frozen southern style diced hash brown potatoes (from 32-oz bag)
- 1 can (15 oz) black beans, drained, rinsed
- 1 cup frozen whole kernel corn
- 1 cup frozen bell pepper and onion stir-fry (from 1-lb bag)
- 2 cups shredded Colby–Monterey Jack cheese (8 oz)
- 2 tablespoons chopped fresh cilantro
- 8 eggs
- 1¼ cups milk
- ½ teaspoon salt
- ¼ teaspoon ground red pepper (cayenne) Sour cream, if desired Salsa, if desired
How to Make It
- Spray 1339-inch (3-quart) glass baking dish with cooking spray. In baking dish, mix hash browns, beans, corn, and bell pepper and onion stir-fry. Sprinkle with cheese and cilantro.
- In large bowl, beat eggs, milk, salt and red pepper with whisk until well blended. Pour evenly over potato mixture. Cover; refrigerate at least 2 hours but no longer than 24 hours.
- Heat oven to 350°F. Uncover baking dish; bake 45 to 55 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. Garnish with sour cream and salsa.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 460 kcal Calories from Fat: 216 kcal |
|
% Daily Value*
|
| Total Fat 24 g 69% |
Saturated Fat 10 g 50% |
Trans Fat 2 g |
Cholesterol 240 mg 80% |
Sodium 670 mg 11% |
carbohydrates 40 g 31% |
Dietary Fiber 7 g 18% |
Protein 20 g 40% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |