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
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.