Cheesy Southwest Black Bean Egg Bake Recipe

Ingredients

3

cups shredded Monterey Jack cheese (12 oz)

2

cups canned black beans, drained, rinsed

1

cup canned diced tomatoes with green chiles, drained, rinsed

3

green onions, chopped

1

                        cup Original Bisquick™ mix

2

cups milk

6

eggs

1/2

teaspoon salt

1/2

teaspoon pepper

Sriracha or other Frank’s™ RedHot™ Original cayenne pepper sauce, if desired

Preparation

In large bowl, stir 2 cups of the cheese, the black beans, diced tomatoes with green chiles and green onions until combined.

In another large bowl, beat Bisquick® mix, milk, eggs, salt and pepper until well blended. Pour over cheese-bean mixture; stir to combine.

Lightly spray bottom and sides of 13x9-inch pan with cooking spray. Pour egg mixture into pan. Cover pan with plastic wrap. Refrigerate at least 8 hours but no longer than 24 hours.

Heat oven to 350°F. Sprinkle remaining 1 cup cheese on top of egg mixture.

Bake about 45 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Cool 5 minutes before slicing. Serve with Sriracha sauce.

Related Video