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Southwest Black Bean Egg Bake
Melissa Hart

Southwest Black Bean Egg Bake

Black beans and corn make the eggs substantial enough for dinner, while green chile and cumin keep the flavor direct. The canned ingredients are rinsed and dried so the bake stays firm. Pepper Jack melts through the middle rather than forming a heavy cap.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 can black beans 15 ounces, rinsed and drained
  • 1 cup frozen corn thawed and patted dry
  • 1 can diced green chiles 4 ounces, drained
  • 12 large eggs
  • 1 cup whole milk
  • 2 cups shredded pepper Jack cheese
  • 1 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon butter for the dish

Method
 

  1. Heat the oven to 350°F and butter a 9-by-13-inch dish.
  2. Spread the black beans, corn and green chiles evenly in the dish.
  3. Whisk the eggs, milk, cumin, salt, pepper and garlic powder. Stir in 1 1/2 cups pepper Jack.
  4. Pour the egg mixture over the vegetables and sprinkle with the remaining cheese.
  5. Bake for 35 to 40 minutes, until the center is 160°F and no wet egg remains. Rest 10 minutes before cutting.