Cheesy Southwest Black Bean Egg Bake
A delicious vegetarian brunch option, our cheesy southwest black bean egg bake offers a little pow to the taste buds courtesy of a touch of hot sauce and canned diced tomatoes with green chiles.
Ingredient
- 3 cups shredded Monterey Jack cheese (12 oz)
- 2 cups canned black beans, drained, rinsed
- 1 cup canned diced tomatoes with green chiles, drained, rinsed
- 3 green onions, chopped
- 1 cup Original Bisquick™ mix
- 2 cups milk
- 6 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Sriracha or other Frank's™ RedHot™ Original cayenne pepper sauce, if desired
Direction
- In large bowl, stir 2 cups of the cheese, the black beans, diced tomatoes with green chiles and green onions until combined.
- In another large bowl, beat Bisquick® mix, milk, eggs, salt and pepper until well blended. Pour over cheese-bean mixture; stir to combine.
- Lightly spray bottom and sides of 13x9-inch pan with cooking spray. Pour egg mixture into pan. Cover pan with plastic wrap. Refrigerate at least 8 hours but no longer than 24 hours.
- Heat oven to 350°F. Sprinkle remaining 1 cup cheese on top of egg mixture.
- Bake about 45 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Cool 5 minutes before slicing. Serve with Sriracha sauce.
