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Vegetarian Mexican Breakfast Casserole

A vibrant and hearty breakfast casserole filled with black beans, corn, peppers, and eggs topped with cheese, perfect for busy mornings or lazy weekends.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: Mexican, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs
  • 1 cup milk can use dairy or non-dairy milk
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste salt
  • to taste pepper
  • 1 cup black beans drained and rinsed
  • 1 cup corn frozen or canned
  • 1 large bell pepper diced
  • 1 small onion diced
  • 1 cup diced tomatoes
  • 1 cup shredded cheese cheddar or Monterey Jack
  • to garnish fresh cilantro for garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a large mixing bowl, whisk together the eggs and milk. Add the chili powder, cumin, salt, and pepper, and mix well.
  3. Stir in the black beans, corn, diced bell pepper, onion, diced tomatoes, and half of the cheese.
  4. Pour the mixture into the greased baking dish, and sprinkle the remaining cheese on top.
Cooking
  1. Bake in the preheated oven for 30-35 minutes or until the eggs are set and the cheese is golden brown on top.
  2. Cool for a few minutes before serving, then garnish with fresh cilantro for a pop of flavor.

Notes

Feel free to replace veggies with your favorites or add hot sauce, avocado, or sour cream to customize your casserole. Assemble the night before for convenience!