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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Southwestern Breakfast Casserole for a Crowd Recipe

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This recipe for Southwestern Breakfast Casserole for a Crowd is from Eating In: Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package shredded simply potatoes hash browns
1 15 oz. can black beans, drained
1 15 oz. Ro-Tel tomatoes, with juice
2 7 oz. cans green chilies
2 tsp. cumin
1 tsp. salt
1/2 tsp. black pepper
1 dozen eggs, beaten with 1/2 c. milk
1 lb cheddar cheese
1 lb bacon, crumbled, or 1 lb sausage, browned
Directions:
Directions:
Combine potatoes, black beans, tomatoes, chilies and spices. Place in a greased casserole dish. Pour beaten egg and milk mixture over potato mixture. If desired, put meat on top. Cover with cheese.

Refrigerate, covered, overnight. Cook for 1 - 1 1/2 hrs at 350º, until eggs are set and cheese is bubbly.

 

 

 

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