Mexican Brunch Bake Recipe

Name: Mexican Brunch Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 3 cups frozen hash browns; 1 cup frozen corn; 1 can (19 fl oz/540 mL) black beans, rinsed; 1 red pepper, finely chopped; 1 small onion, finely chopped Safeway 1 lb For $1.49 thru 02/09; 2-1/2 cups Cracker Barrel Shredded Habanero Heat Cheese; 8 eggs; 1-1/4 cups milk; 1 tsp. garlic powder; 1/4 tsp. cayenne pepper; 1/4 cup chopped fresh cilantro

Servings: persons

3 cups frozen hash browns
1 cup frozen corn
1 can (19 fl oz/540 mL) black beans, rinsed
1 red pepper, finely chopped
1 small onion, finely chopped Safeway 1 lb For $1.49 thru 02/09
2-1/2 cups Cracker Barrel Shredded Habanero Heat Cheese
8 eggs
1-1/4 cups milk
1 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 cup chopped fresh cilantro

1
Combine first 5 ingredients in 13x9-inch baking dish sprayed with cooking spray; top with cheese.
2
Whisk remaining ingredients until blended; pour over hash brown mixture.
3
Refrigerate overnight.
4
Heat oven to 350 degrees F. Bake casserole, uncovered, 55 min.
5
to 1 hour or until knife inserted in centre comes out clean.
6
Let stand 5 min.
7
before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups frozen hash browns, 1 cup frozen corn, 1 can (19 fl oz/540 mL) black beans, rinsed, 1 red pepper, finely chopped, and more.

Yes, Mexican Brunch Bake falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Brunch Bake

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