Mexican Brunch Casserole

We are fans of Betty's farmer sausage quiche, so when I came across a recipe for a Mexican hashbrown casserole that was quite similar, I knew we would enjoy it. And we did!

• 3 cups frozen shredded hashbrowns
• 4-6 slices of bacon, fried and crumbled or chopped
• 1 cup corn, fesh, frozen or canned
• 1 can (19 oz) black beans, rinsed
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 small onion, chopped
• 2 1/2 cups shredded Tex Mex cheese
• 8 eggs
• 1 1/4 cups milk
• 1/4 teaspoon cayenne
• 4 tablespoons fresh cilantro, chopped (or to taste)
• 1 teaspoon salt

1. Combine hashbrowns, bacon, corn, beans, sweet pepper and onion and spread evenly in a 9x13-inch pan or two 9-inch pie plates.
2. Spead shreded cheese on top.
3. Whisk remaining ingredients until well blended. Pour evenly over potato mixture.
4. Bake at 350° F uncovered for 55-60 minutes, or until knife inserted in centre comes clean.  (If using pie plates, reduce baking time to 30-40 minutes). 
5. Serve with salsa.  

*This dish is easy to prepare in advance and refrigerate overnight before baking.