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Cheesy Southwest Black Bean Egg Bake

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Stephanie Wise
Updated Sep 9, 2016
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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.

Cheesy Southwest Black Bean Egg Bake

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

  • 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

Instructions

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

Nutrition

Nutrition Facts are not available for this recipe

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