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This hearty brunch casserole with Southwestern flavors will please both vegetarians and non-vegetarian guests. Photo credit: Nicole Shoemaker from Cooking for Keeps.
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
2 cups milk
1 tablespoon McCormick® Chili Powder
2 teaspoons McCormick® Oregano, Ground
1 teaspoon McCormick® Cumin, Ground
1 teaspoon salt
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.
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.
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.
Bake 40 to 50 minutes or until center is set and top is golden brown.
(Amount per serving)
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