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Cheesy Southwest Black Bean Egg Bake

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  • Prep 10 min
  • Total 9 hr 0 min
  • Servings 12
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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.
By Stephanie Wise
Updated Sep 9, 2016
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  • 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you miss the meat, swap a cup of the black beans for sausage or bacon.
  • tip 2
    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.


Nutrition Facts are not available for this recipe
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