Ingredients
12 eggs
1 cup milk
1 ounce bag (26 oz) frozen shredded hashbrowns
1 pound cooked spicy turkey sausage
1 can (15.5 oz) black beans, drained and rinsed
1 can (15.25 oz) Libby’s Whole Kernel Sweet Corn, drained
1 small red pepper, diced
1 small green pepper, diced
1 cup shredded cheese (divided)
12 eggs
1 cup milk
1 ounce bag (26 oz) frozen shredded hashbrowns
1 pound cooked spicy turkey sausage
1 can (15.5 oz) black beans, drained and rinsed
1 can (15.25 oz) Libby’s Whole Kernel Sweet Corn, drained
1 small red pepper, diced
1 small green pepper, diced
1 cup shredded cheese (divided)
Instructions
- Prepare a 9×13 baking dish with cooking spray and set aside. Preheat the oven to 375°F.
- In a mixing bowl, whisk together eggs and milk. Set aside.
- Spread the hashbrowns out in an even layer on the bottom of the baking dish. Evenly spread the sausage, beans, corn, peppers, and ⅔ cup of the cheese over top.
- Pour the egg mixture on top. Cover the pan with aluminum foil and bake for 50 minutes. Remove the foil, top with remaining cheese and continue to bake for another 10 minutes, or until the cheese is melted.
- Prepare a 9×13 baking dish with cooking spray and set aside. Preheat the oven to 375°F.
- In a mixing bowl, whisk together eggs and milk. Set aside.
- Spread the hashbrowns out in an even layer on the bottom of the baking dish. Evenly spread the sausage, beans, corn, peppers, and ⅔ cup of the cheese over top.
- Pour the egg mixture on top. Cover the pan with aluminum foil and bake for 50 minutes. Remove the foil, top with remaining cheese and continue to bake for another 10 minutes, or until the cheese is melted.
