Southwest Brunch Casserole

Name: Southwest Brunch Casserole
Prep time: 25 min
Cook time: 50 min
Yield: 12
Cuisine: SouthWest,
Ingredients: 2 tbsps oil; 1 medium onion chopped; 1 small red bell pepper chopped; 1 loaf (8 ounces) Italian bread cut into 1-inch cubes (5 cups); 1 can (15 oz) black beans drained and rinsed; 2 cups (8 oz) shredded Cheddar cheese; 1 cup shredded Monterey Jack cheese; 6 eggs; 2 cups milk; 1 tbsp chili powder; 2 tsps oregano ground; 1 tsp cumin ground; 1 tsp salt

This hearty brunch casserole with Southwestern flavors will please both vegetarians and non-vegetarian guests.

25m

PREP TIME

50m

COOK TIME

275

CALORIES

13

INGREDIENTS

Servings: 12

Ingredients

2 tablespoons oil
1 medium onion, chopped
1 small red bell pepper, chopped
1 loaf (8 ounces) Italian bread, cut into 1-inch cubes (5 cups)
1 can (15 ounces) black beans, drained and rinsed
2 cups (8 ounces) shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
6 eggs
2 cups milk
1 tablespoon McCormick® Chili Powder
2 teaspoons McCormick® Ground Oregano
1 teaspoon McCormick® Ground Cumin
1 teaspoon salt

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 350°F. Heat oil in large skillet on medium heat. Add onion and bell pepper; cook and stir 3 minutes or until softened.
2 Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion mixture, beans, Cheddar cheese and Monterey Jack cheese. Repeat layers.
3 Beat eggs in medium bowl until foamy. Add milk, chili powder, oregano, cumin and salt; beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
4 Bake 40 to 50 minutes or until center is set and top is golden brown.