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Stroller Envy

Southwestern Black Bean and Hashbrown Breakfast Casserole

Black beans, corn and mild spices add Southwestern flavor to a potato breakfast bake.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Resting 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 24 oz frozen shredded hash browns thawed in refrigerator, squeezed dry
  • 15 oz canned black beans rinsed and drained well
  • 1 cup frozen corn thawed and drained
  • 8 large eggs
  • 1 cup whole milk
  • 1 1/2 cups shredded Monterey Jack divided
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon olive oil for dish

Method
 

  1. Heat oven to 350°F. Oil a deep 9x13-inch dish. Whisk eggs, milk, cumin, paprika, salt and pepper.
  2. Fold in dry potatoes, drained beans and corn, and 1 cup cheese. Spread evenly in dish and top with remaining cheese.
  3. Bake 50–60 minutes until set and 165°F in center, tenting with foil if browned early. Rest 10 minutes.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/8 of the recipe.
For breakfasts later in the week, refrigerate only the portions you will eat within 3–4 days. Freeze the rest promptly after chilling, wrapped individually, for up to 2 months. Thaw in the refrigerator overnight; reheat covered in a 350°F oven or microwave in intervals until the center reaches 165°F.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.