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Southwest Brunch Bake Recipe

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This recipe for Southwest Brunch Bake, by , is from The Wenstad/Satrang Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Yvonne Taylor
Added: Thursday, August 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 c frozen shredded-style hash brown potatoes
15 oz can black beans, rinsed and drained
1 c frozen whole kernel corn
1 red pepper, chopped
1/2 c onion, chopped
2 c shredded monterey jack cheese
2 tbsp chopped fresh cilantro
8 eggs
1 1/4 c milk
1/2 tsp salt
dash of cayenne pepper

Directions:
Directions:
Spray 7x11" baking dish with cooking spray. Mix potatoes, beans, corn, red pepper and onion in baking dish. Sprinkle with cheese and cilantro. Beat eggs, milk, salt and cayenne 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 and bake, uncovered, 55 - 60 minutes, or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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