Ingredients
-
1
-
2
-
1
-
1
-
5
-
2
-
1
-
3/4
-
1
-
-
2
-
1
-
-
-
Directions
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 , This came out just ok – but to be fair it could be because I did not have pure dijon mustard on hand used a different blend (not French’s or something like that -but perhaps too strong for the eggs) , This was a great fast breakfast! I made this for dinner tonight along with some pancakes I didn’t use the corn because I didn’t have it on hand, but my husband really enjoyed this dish and wants to try it with the corn next time I halved the recipe but next time will make the full size it’s very tasty I loved the flavor of the tomatoes and will add more next time! Thank you so much! Made for Spring PAC 2009
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Steps
|
1
Done
|
Preheat Over to 325 Degrees; Grease a 9x11 Baking Dish. |
|
2
Done
|
Saute Onion in Oil For 5 Minutes; Add Cumin and Cook For 2 Minutes. Mix Beans and Onion, Then Pour Into Baking Dish. |
|
3
Done
|
Combine Eggs, Corn, Milk, Cheese, Mustard, and Cayenne in a Large Bow; Pour Over Beans. Top With Tomatoes. |
|
4
Done
|
Bake Until Firm, About 45 Minutes. Sprinkle With Chopped Herbs. |
