Ingredients
12 eggs
1/2 cup milk
26 ounces bag of frozen shredded hashbrowns
1 pound cooked spicy turkey sausage
1 15-ounce can of black beans, drained and rinsed
1 15.25-ounce can of Libby’s Whole Kernel Sweet Corn, drained and rinsed
1 cup shredded cheese
12 eggs
1/2 cup milk
26 ounces bag of frozen shredded hashbrowns
1 pound cooked spicy turkey sausage
1 15-ounce can of black beans, drained and rinsed
1 15.25-ounce can of Libby’s Whole Kernel Sweet Corn, drained and rinsed
1 cup shredded cheese
Instructions
- Prepare a 9×13 glass baking dish with cooking spray and set aside. Preheat the oven to 375 degrees F.
- Whisk the eggs with the milk in a bowl and season with salt and pepper. Set aside.
- Spread the frozen hashbrowns out in an even layer on the bottom of the glass pan. Evenly spread the sausage, black beans, corn, and ⅔ cup of the shredded cheese over top.
- Pour the egg mixture on top. Cover the pan in foil and bake for 50-60 minutes or until the egg is set in the middle. Remove the foil, top with the remaining shredded cheese and continue to bake for another 5 minutes or until the cheese is melted.
- Prepare a 9×13 glass baking dish with cooking spray and set aside. Preheat the oven to 375 degrees F.
- Whisk the eggs with the milk in a bowl and season with salt and pepper. Set aside.
- Spread the frozen hashbrowns out in an even layer on the bottom of the glass pan. Evenly spread the sausage, black beans, corn, and ⅔ cup of the shredded cheese over top.
- Pour the egg mixture on top. Cover the pan in foil and bake for 50-60 minutes or until the egg is set in the middle. Remove the foil, top with the remaining shredded cheese and continue to bake for another 5 minutes or until the cheese is melted.
