Mexican Potato Breakfast Casserole

[Vegetarian]

Makes 8 servings

• Nonstick cooking spray
• 3 cups frozen shredded hash brown potatoes
• 1 cup reduced-sodium black beans, rinsed and drained
• ½ cup chopped red sweet pepper
• 2 green onions, thinly sliced
• 1½ cups shredded Mexican-style cheese blend (6 oz.)
• 5 eggs
• ¾ cup sour cream
• ¼ cup half-and-half
• 1½ tsp. chili powder
• ¼ tsp. salt
• ¼ tsp. black pepper
• ½ cup fresh cilantro leaves
• Fresh pico de gallo

DIRECTIONS

Lightly coat a 1½-qt. round ceramic or glass baking dish with cooking spray; set aside. In a large bowl combine the next four ingredients (through green onions). Stir in 1 cup of the cheese. In a medium bowl whisk together eggs, ½ cup cheese. Prepare as directed for desired cooker, below.

Fast 22-minute cook time

Place a steam rack in a 6-qt. electric or stove-top pressure cooker. Add 1 cup water to pot. From heavy foil cut three 18×3-inch foil strips; fold in half lengthwise. Crisscross strips and place dish on top of crisscross. Use strips to place dish on steam rack. Fold strips inside pot. Lock lid in place. Set an electric cooker on high pressure to cook 22 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 22 minutes. Remove from heat.

For both models, let stand 15 minutes to naturally release pressure. Release any remaining pressure. Carefully open lid. Use foil strips to lift dish out of pot. Let stand 10 minutes. Sprinkle with cilantro and serve with remaining sour cream and the pico de gallo.

Slow 2½-hour high cook time

Add 1 cup water to a 6-qt. slow cooker. Place filled dish in cooker. Cover and cook on high 2½ to 3 hours or until a knife inserted near center comes out clean. Carefully remove dish from cooker. Let stand 10 minutes. Sprinkle with cilantro and serve with remaining sour cream and the pico de gallo.

Per serving 227 cal., 14 g fat (7 g sat. fat), 149 mg chol., 393 mg sodium, 15 g carb., 3 g fiber, 3 g sugars, 12 g pro.