This puffy egg-topped dish is delicious
served as a light dinner or breakfast.
Southwestern Breakfast Bake
- 1 (15-ounce) can black beans, rinsed and
drained
3/4 cup canned enchilada sauce
2 ( 4 1/2-ounce) cans diced green chile peppers, drained
1/2 cup thinly sliced green onions
Several dashes bottled hot pepper sauce (optional)
2 cloves garlic, minced
1 cup shredded sharp cheddar cheese and/or shredded Monterey
Jack cheese with jalapeno peppers (4-ounces)
3 large egg whites
3 large egg yolks
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup milk
1 tablespoon snipped fresh cilantro
Dairy sour cream (optional)
Bottled salsa (optional)
- Grease a 2-quart square baking dish. In
the prepared baking dish combine black beans, enchilada sauce,
green chile peppers, green onions, hot pepper sauce (if desired),
and garlic. Sprinkle with cheese.
- In a medium mixing bowl beat egg whites
with an electric mixer on medium speed until soft peaks form
(tips curl); set aside.
- In a large bowl combine egg yolks, flour,
and salt. Using a wire whisk, beat mixture until combined (mixture
will be stiff). Gradually whisk in milk until smooth. Fold the
beaten egg whites and cilantro into egg yolk mixture. Carefully
pour the egg mixture over the bean mixture in baking dish.
- Bake in a 325*F oven about 45 minutes
or until egg mixture appears set when gently shaken. Let stand
for 15 minutes before serving. If desired, serve with sour cream,
salsa, and additional snipped fresh cilantro.
Makes 8 servings.
Nutritional facts per serving: calories:
163, total fat: 8g, saturated fat: 4g, cholesterol: 96mg, sodium:
488mg, carbohydrate: 15g, fiber: 4g, protein: 11g
Recipe provided by Better
Homes and Gardens - BHG.com
a member of the Home
and Family Network for the best of cooking,
gardening,
decorating
and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
