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Prep time: 30 mins
Cook time: 5 hours
Servings: 8
Ingredients
1/4 tsp of cayenne pepper
1 tsp of seasoned salt
1 (12 oz) can of fat-free evaporated milk
8 eggs
3 tbsp of fresh cilantro, chopped
1-1/2 cups of shredded Mexican cheese blend, reduced-fat
1 cup of corn kernels
4 cups of shredded hash brown potatoes, frozen
1/2 cup of onion, finely chopped
1 chopped red bell pepper
1 (14 to 15 oz) can of black beans, rinse well and drained
Preparations
1. Spray a non-stick cooking spray on the insert of a 5-6 Quart slow cooker.
2. Combine the corn, potatoes, onion, bell pepper, black beans, cilantro and cheese in a bowl. Mix until well combined. Transfer into the slow cooker.
3. Beat the milk, eggs, cayenne pepper and salt together in the same bowl and then
pour into the slow cooker, over the potato mixture.
4. Refrigerate in an airtight container up to 4 hours or overnight.
5. To cook the casserole, place the slow cooker insert at the bottom.
6. Cook with the lid on for 3 to 5 hours on LOW, or until the edges are browned and the eggs are set.
7. Remove lid, being mindful not to allow the condensation in the lid drop back into the crock pot. Turn the crock pot off and let for 15 minutes sit, uncovered, cut into wedges before serving.
