Mexican Brunch Bake Recipe

Name: Mexican Brunch Bake
Prep time: 15 min
Cook time: 13 h
Total time: 13 h 15 min
Yield: 10 servings, 1/10 recipe (187 g) each
Ingredients: 3 cups frozen shredded hashbrowns; 1 cup frozen corn; 1 can (19 fl oz/540 mL) black beans , rinsed; 1 red pepper , finely chopped; 1 small onion , finely chopped; 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

Ingredients

3 cups frozen shredded hashbrowns
1 cup frozen corn
1 can (19 fl oz/540 mL) black beans , rinsed
1 red pepper , finely chopped
1 small onion , finely chopped
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

PREP TIME 15m	COOK TIME 13h	TOTAL TIME 13h15m
YIELD 10 servings, 1/10 recipe (187 g) each

Instructions

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