Black Bean, Egg & Corn Casserole |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 16 |
|
This is a great breakfast dish that comes together quickly. Perfect for a holiday morning! You can make it ahead of time, put it in the refrigerator and then just pop it in the over and bake. Ingredients:
1 yellow onion, chopped |
2 teaspoons safflower oil |
1 tablespoon cumin |
1 (15 ounce) can black beans (drain and rinse) |
5 eggs, beaten |
2 cups cream-style corn |
1 cup milk |
3/4 cup shredded monterey jack cheese |
1 tablespoon dijon mustard |
cayenne pepper (to taste) |
2 medium tomatoes, sliced |
1 tablespoon chopped parsley or 1 tablespoon cilantro |
Directions:
1. Preheat over to 325 degrees; grease a 9x11 baking dish.
2. Saute onion in oil for 5 minutes; add cumin and cook for 2 minutes. Mix beans and onion, then pour into baking dish.
3. Combine eggs, corn, milk, cheese, mustard, and cayenne in a large bow; pour over beans. Top with tomatoes.
4. Bake until firm, about 45 minutes. Sprinkle with chopped herbs.
|
|