On my continued mission to keep breakfast exciting and (moderately) healthy, I put together this southwest-inspired egg bake:

• In large mixing bowl, combine…
  • 1/2 bag of frozen hashbrowns, thawed
  • 1/2 bag of frozen corn/pepper mix, thawed
  • 1 can of black beans, rinsed
  • 8 ounces Mexican blend cheese
  • 1 small white onion, chopped
• Place in greased 9 x 13 casserole dish.
• In separate bowl, whisk…
  • 8 eggs
  • Salt and pepper to taste
• Bake in 375* oven for 30ish minutes, until eggs are set.

Another breakfast casserole success! This was super fast to put together, but I do love that it could be made ahead and popped in the oven when you roll out of bed. I think mushrooms or your favorite breakfast meat would be welcome additions, and you should definitely serve it with sour cream, salsa, and green onions on top!