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Cheesy Southwest Black Bean Egg Bake

Blogger Stephanie Wise of Girl versus Dough shares a recipe for a zesty vegetarian egg bake. This cheesy, hearty overnight egg bake is sure to be a crowd pleaser at the breakfast table!

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  • Prep Time 10 min
  • Total Time 9 hr 0 min
  • Servings 12

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 hot sauce, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In large bowl, stir 2 cups of the cheese, the black beans, diced tomatoes with green chiles and green onions until combined.
  • 2 In another large bowl, beat Bisquick® mix, milk, eggs, salt and pepper until well blended. Pour over cheese-bean mixture; stir to combine.
  • 3 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.
  • 4 Heat oven to 350°F. Sprinkle remaining 1 cup cheese on top of egg mixture.
  • 5 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.

EXPERT TIPS

Expert Tips

If you miss the meat, swap a cup of the black beans for sausage or bacon.

No need to chill ahead of time! If you’re ready to bake right away, skip covering and placing the dish in the fridge, and proceed with the directions.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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