Black Bean, Egg & Corn Casserole

Submitted by Dallas Chef WOut Ti

"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."

 

• Ready In: 1hr 5mins
• Ingredients: 12
• Yields: 1 casserole
• Serves: 6

ingredients

• 1 yellow onion, chopped
• 9.85 ml safflower oil
• 14.79 ml cumin
• 425.24 g can black beans (drain and rinse)
• 5 eggs, beaten
• 473.18 ml cream-style corn
• 236.59 ml milk
• 177.44 ml shredded monterey jack cheese
• 14.79 ml Dijon mustard
• cayenne pepper (to taste)
• 2 medium tomatoes, sliced
• 14.79 ml chopped parsley or 14.79 ml 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.

Reviews

[lalouche]

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).

 

[Proud Veterans wife]

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