Crisp bell peppers, black beans, Monterey Jack cheese, egg whites and hash browns create a fiesta of flavor in this easy, vegetarian casserole recipe. It has protein power to jump start your day.


  • 2 cup (16 oz.)
    AllWhites® egg whites
  • 1/2 cup
  • 1 pkg. (1 lb. 4 oz.)
    Simply Potatoes® Shredded Hash Browns
  • 15 oz. (1 can)
    black beans, drained, rinsed
  • 11 oz. (1 can)
    corn nibblets, drained
  • 1/2 cup
    chopped red bell pepper
  • 2 cup
    Crystal Farms® Shredded Monterey Jack Cheese
  • 3 Tbsp.
    chopped fresh cilantro


  • Heat oven to 350°F. Spray 13x9-inch glass baking dish with nonstick cooking spray. In large bowl combine AllWhites and milk; mix well. Add hash browns, black beans, corn, red pepper and 1 cup cheese. Stir to mix well. Pour into prepared baking dish. Bake for 40 to 45 minutes or until center is set and edges are browned.

  • Sprinkle top with remaining 1 cup cheese. Continue baking for 3 to 5 minutes or until cheese is melted. Sprinkle with cilantro. Let stand 5 minutes before serving.

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  • Breakfast
  • Brunch
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  • Vegetarian
  • Low-fat
  • Low-cal
  • Gluten-Free
  • Post-Workout
  • <15 Minutes Prep Time