Slow Cooker Southwest Breakfast Casserole

I have several passions in life, cooking, sewing, directing a staff that teaches preschool children, my family, my husband who is my very best friend, walking my dog, and attending grandkids activities. I have full wonderful life.

1 can (14 to 15 ounces) black beans, rinsed and drained

1 red bell pepper, chopped

½ cup finely chopped onion

4 cups frozen shredded hash brown potatoes

1 cup corn kernels

1-½ cups shredded reduced-fat Mexican cheese blend

3 tablespoons chopped fresh cilantro

8 eggs

1 can (12 ounces) fat-free evaporated milk

1 teaspoon seasoned salt

¼ teaspoon cayenne pepper

Directions at simple-nourished-living.com

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