Black Bean, Egg & Corn Casserole

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: 1 hr 5 mins
• Serves: 6
• Yields: 1 casserole

Ingredients

• 1  yellow onion, chopped
• 2  teaspoons  safflower oil
• 1  tablespoon cumin
• 1 (15 ounce) can black beans (drain and rinse)
• 5  eggs, beaten
• 2  cups  cream-style corn
• 1  cup milk
• 3⁄4 cup  shredded monterey jack cheese
• 1  tablespoon Dijon mustard
•  cayenne pepper (to taste)
• 2  medium tomatoes, sliced
• 1  tablespoon  chopped parsley or 1  tablespoon 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.