Mexican Breakfast Casserole

Ingredients

• 1/2 cup onion, diced
• 1/2 cup bell pepper, diced
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels
• 1/2 cup diced tomatoes
• 1 teaspoon garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 8 eggs
• 1 cup shredded cheese
• 1/4 cup cilantro, chopped

Directions

1. Preheat oven to 375 degrees F.
2. Grease a 9x13 inch baking dish with cooking spray.
3. In a bowl, combine onion, bell pepper, black beans, corn, tomatoes, garlic, chili powder, cumin, cayenne pepper and salt.
4. Spread the mixture evenly in the baking dish.
5. In a separate bowl, whisk together eggs and shredded cheese. Pour the egg mixture over the vegetables in the baking dish.
6. Bake for 25 minutes, or until eggs are set and cheese is melted.
7. Sprinkle with cilantro before serving.

Interesting Facts

• This Mexican breakfast casserole is a great way to use up leftovers in the fridge!
• It’s a great make-ahead breakfast dish that can be easily reheated.
• This casserole can be made vegetarian by substituting black beans for the eggs.