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Southwestern Breakfast Bake

Makes: 8 servings
Prep 20 mins Bake 325°F 45 mins Stand 15 mins
Southwestern Breakfast Bake
  • 1 15  ounce can  black beans, rinsed and drained
  • 3/4  cup  canned enchilada sauce
  • 2 4 1/2 ounce can  diced green chile peppers, drained
  • 1/2  cup  thinly sliced green onions
  •  Several dashes bottled hot pepper sauce (optional)
  • 2  cloves garlic, minced
  • 1  cup  shredded sharp cheddar cheese and/or shredded Monterey Jack cheese with jalapeno peppers (4 ounces)
  • 3  egg whites
  • 3  egg yolks
  • 2  tablespoons  all-purpose flour
  • 1/4  teaspoon  salt
  • 1/2  cup  milk
  • 1  tablespoon  snipped fresh cilantro
  •  Dairy sour cream (optional)
  •  Bottled salsa (optional)

1. Grease a 2-quart square baking dish. In the prepared baking dish combine black beans, enchilada sauce, green chile peppers, green onions, hot pepper sauce (if desired), and garlic. Sprinkle with cheese.

2. In a medium mixing bowl beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl); set aside.

3. In a large bowl combine egg yolks, flour, and salt. Using a wire whisk, beat mixture until combined (mixture will be stiff). Gradually whisk in milk until smooth. Fold the beaten egg whites and cilantro into egg yolk mixture. Carefully pour the egg mixture over the bean mixture in baking dish.

4. Bake in a 325 degree F oven about 45 minutes or until egg mixture appears set when gently shaken. Let stand for 15 minutes before serving. If desired, serve with sour cream, salsa, and additional snipped fresh cilantro. Makes 8 servings.

Nutrition Facts (Southwestern Breakfast Bake)
  • Servings Per Recipe 8,
  • cal. (kcal) 163,
  • Fat, total (g) 8,
  • chol. (mg) 96,
  • sat. fat (g) 4,
  • carb. (g) 15,
  • fiber (g) 4,
  • pro. (g) 11,
  • sodium (mg) 488,
  • Percent Daily Values are based on a 2,000 calorie diet

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