Southwest Brunch Casserole

This hearty brunch casserole with Southwestern flavors will please both vegetarians and non-vegetarian guests. 
25m
PREP TIME
50m
COOK TIME
275
CALORIES
13
INGREDIENTS

Servings: 12

Ingredients

  • 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
  • 6 eggs
  • 2 cups milk
  • 1 tablespoon McCormick® Chili Powder
  • 2 teaspoons McCormick® Ground Oregano
  • 1 teaspoon McCormick® Ground Cumin
  • 1 teaspoon salt

INSTRUCTIONS

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 Bake 40 to 50 minutes or until center is set and top is golden brown.

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NUTRITION INFORMATION

(per Serving)

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