Southwestern Breakfast Bake
This puffy, egg-topped dish is delicious served as a light dinner or breakfast.
1 (15-ounce) can black beans, rinsed and drained
3/4 cup canned enchilada sauce
2 ( 4.5-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 jalapeño peppers
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 (160°C) 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 Information Per Serving (1/8 of recipe): calories: 163, total fat: 8g, saturated fat: 4g, cholesterol: 96mg, sodium: 488mg, carbohydrate: 15g, fiber: 4g, protein: 11g.
Recipe and photograph 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. © 2003 Meredith Corporation. All Rights Reserved.