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    You are in: Home / Breakfast / Black Bean, Egg & Corn Casserole Recipe
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    Black Bean, Egg & Corn Casserole

    Average Rating:

    2 Total Reviews

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    • on November 20, 2010

      This came out just ok - but to be fair it could be because I did not have pure dijon mustard on hand...used a different blend (not French's or something like that -but perhaps too strong for the eggs).

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    • on April 16, 2009

      This was a great fast breakfast! I made this for dinner tonight along with some pancakes. I didn't use the corn because I didn't have it on hand, but my husband really enjoyed this dish and wants to try it with the corn next time. I halved the recipe but next time will make the full size it's very tasty. I loved the flavor of the tomatoes and will add more next time! Thank you so much! Made for Spring PAC 2009

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    Nutritional Facts for Black Bean, Egg & Corn Casserole

    Serving Size: 1 (298 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 302.9
     
    Calories from Fat 111
    36%
    Total Fat 12.4 g
    19%
    Saturated Fat 5.1 g
    25%
    Cholesterol 194.5 mg
    64%
    Sodium 430.3 mg
    17%
    Total Carbohydrate 34.0 g
    11%
    Dietary Fiber 6.4 g
    25%
    Sugars 5.1 g
    20%
    Protein 16.8 g
    33%

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