Southwest Breakfast Bake

Southwest Breakfast Bake
Southwest Breakfast Bake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    15 oz. can black beans, rinsed and drained

  • 3/4

    cup canned enchilada sauce

  • 2

    4 1/2 oz. cans diced green chiles, drained

  • 1/2

    cup thinly sliced green onions

  • 3-5

    dashes Tabasco to taste (optional)

  • 2

    cloves garlic, minced

  • 1

    cup shredded sharp cheddar cheese and/or shredded Pepper Jack cheeese

  • 3

    egg whites

  • 3

    egg yolks

  • 21

    Tbsp. flour

  • 1/4

    tea. salt

  • 1/2

    cup milk

  • 1

    Tbsp. snipped fresh cilantro

  • Sour Cream

  • Salsa

Directions

Grease a 2 qt. square baking dish. In the prepared dish combine black beans, enchilada sauce, green chiles, green onions, Tabasco (if using) and garlic. Sprinkle with cheese. In a med. bowl beat egg whites with an electric mixer on med. speed until soft peaks form (tips curl); set aside. In a large bowl combined egg yolks, flour, and salt. Using a wire whisk, beat mixture until combined (mixture will be stiff). Gradually whisk in milk until smooth. Fold in the beaten egg whites and cilantro into egg yolk mixture. Carefully pour the egg mixture over the bean mixture in a baking dish. Bake in a 325 degree oven about 45 minutes or until egg mixture appears set when gently shaken. Let stand for 15 minutes febore serving. Serve with sour cream and salsa.

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