BLACK BEAN, EGG & CORN CASSEROLE

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Black Bean, Egg & Corn Casserole image

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.

Provided by Dallas Chef WOut Ti

Categories     Breakfast

Time 1h5m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 12

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

Steps:

  • Preheat over to 325 degrees; grease a 9x11 baking dish.
  • Saute onion in oil for 5 minutes; add cumin and cook for 2 minutes. Mix beans and onion, then pour into baking dish.
  • Combine eggs, corn, milk, cheese, mustard, and cayenne in a large bow; pour over beans. Top with tomatoes.
  • Bake until firm, about 45 minutes. Sprinkle with chopped herbs.

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