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.
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READY IN: 1hr 5mins
SERVES: 6
YIELD: 1 casserole
UNITS: US
INGREDIENTS
Nutrition- 1
- 2teaspoons safflower oil
- 1tablespoon cumin
- 1
- 5
- 2cups cream-style corn
- 1cup milk
- 3⁄4cup shredded monterey jack cheese
- 1tablespoon Dijon mustard
-
- 2
DIRECTIONS
- Preheat over to 325 degrees; grease a 9x11 baking dish.
- Saute onion in oil for 5 minutes; add cumin and cook for 2 minutes. Mix beans and onion, then pour into baking dish.
- Combine eggs, corn, milk, cheese, mustard, and cayenne in a large bow; pour over beans. Top with tomatoes.
- Bake until firm, about 45 minutes. Sprinkle with chopped herbs.