Southwestern Brunch Eggs Recipe - Pillsbury.com

Ingredients

• 5 cups frozen shredded hash-brown potatoes (from 30-oz bag)
• 1 can (15 oz) Progresso™ black beans, drained, rinsed
• 16 eggs
• 1 cup half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter or margarine
• 1 can (10 3/4 oz) condensed cream of mushroom soup
• 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
• 1 cup thick & chunky salsa