Mexican Black Bean Breakfast Bake Print
Serve this mexican breakfast casserole on its own, or wrap it in a tortilla for breakfast on the go!
Makes 8 servings
This delicious make-ahead Mexican Breakfast Casserole is a vegetarian twist on the traditional Christmas Morning “Wifesaver” breakfast and incorporates black beans and roasted red peppers. It can also make a quick and healthy Meatless Monday supper with leftovers for lunch. Provide salsa, guacamole and sour cream on the side. Leftovers can be wrapped in tortillas and either frozen or eaten during the week.
What You Need:
3 cups frozen hash browns
1 cup frozen corn
1 can black beans, rinsed
1 jar roasted red peppers, diced (370 mL)
1 small onion, diced and sauteed
2 1/2 cups shredded cheese (we used mozzarella)
1 1/4 cup milk
1 tsp garlic powder
1/4 tsp cayenne pepper
Cilantro to garnish (optional)
How You Prepare Mexican Breakfast Casserole
Combine hash browns, corn, beans, peppers and sauteed onion in a greased 9 x 13 inch baking dish. Sprinke shredded cheese over the top. In a bowl, whisk together eggs, milk, garlic powder and cayenne. Pour over hashbrown mixture.
Cover and refrigerate overnight.
Bake uncovered at 350F for approximately 1 hour, or until a knife inserted in the center comes out clean.
Let stand 5 minutes before serving.
28.5 g Carbohydrates
20 g Protein
20 g Fat.
2.6 g Fibre
We hope you enjoy this Mexican Breakfast Bake Recipe! Let us know in the comments if you decide to give this a try.
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