Black Bean Egg Corn Casserole
Make breakfast, brunch, or even dinner irresistibly flavorful with this hearty Black Bean Egg Corn Casserole. Packed with protein-rich black beans, fluffy eggs, sweet bursts of corn, and melty cheddar cheese, this dish is as comforting as it is nutritious. A savory medley of sautéed onions, bell peppers, and garlic is elevated with aromatic cumin and chili powder, giving every bite a satisfying southwest-inspired kick. Perfectly baked to golden perfection, this easy-to-make casserole comes together in just 50 minutes and feeds a crowd, making it ideal for busy mornings or family gatherings. Serve it fresh out of the oven with a sprinkle of cilantro for a vibrant garnish, and enjoy a one-dish meal that hits all the right notes.
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Recipe Information
Ingredients
- 2 cups black beans (canned, drained and rinsed)
- 6 eggs
- 1.5 cups frozen corn (thawed)
- 1.5 cups cheddar cheese (shredded)
- 0.5 cups milk
- 1 medium yellow onion (diced)
- 1 medium bell pepper (diced, any color)
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro (chopped, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch casserole dish.
In a medium skillet, heat the olive oil over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté for 4-5 minutes until the vegetables are softened.
Add the black beans, corn, cumin, chili powder, salt, and black pepper to the skillet. Stir to combine and cook for an additional 2-3 minutes. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs and milk until well combined.
Add the sautéed vegetable and black bean mixture to the prepared casserole dish. Spread it out evenly.
Sprinkle 1 cup of shredded cheddar cheese over the black bean mixture.
Pour the egg and milk mixture evenly over the top of the ingredients in the casserole dish.
Top with the remaining 0.5 cups of shredded cheddar cheese.
Bake in the preheated oven for 30-35 minutes, or until the casserole is set in the center and the top is golden brown.
Remove from the oven and let cool for 5 minutes before serving. Garnish with chopped cilantro, if desired.
Nutrition Facts
Calories |
1419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 3848 mg | 167% | |
| Total Carbohydrate | 172.2 g | 63% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 34.8 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 444 mg | 34% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3062 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
