But wait! Before you go because you can’t stand to look at another Thanksgiving or leftover-related food item, let me tell you this isn’t any of those things. Instead, it’s a thing you can make for the weekend ahead, a thing that works really well for brunch with your family and/or friends, a thing that you will actually want to eat even after eating so many things.
So anyway, here’s the deal: We’ve got an egg bake going on. But not just any egg bake, ho ho no — it’s an egg bake with black beans and cheese and other Southwestern flavors, then topped with sriracha (not so Southwestern, but still yummy). And that’s not even the best part. The best part? You can prep it tonight, sleep in tomorrow and still have it ready for brunch. Can I get an AMEN?
Now if you’ll excuse me, I’m off to make prep this egg bake for the fam and then resume my food coma recovery on the couch. As we do.
Cheesy Southwest Egg Bake
Ingredients
- 3 cups Monterey Jack cheese, shredded, divided
- 2 cups black beans, drained and rinsed
- 1 cup diced tomatoes with green chilies, drained and rinsed
- 3 green onions, chopped
- 6 eggs
- 2 cups milk
- 1 cup Original Bisquick® mix
- ½ teaspoon salt
- ½ teaspoon pepper
- Sriracha or other hot sauce, for serving (optional)
Instructions
- In a large bowl, stir 2 cups shredded cheese, black beans, diced tomatoes with green chilies and green onions until combined.
- In a separate large bowl, whisk eggs, milk, Bisquick, salt and pepper until well blended. Pour the egg mixture on top of the cheese-bean mixture; stir to combine.
- Lightly grease the bottom and sides of a 13-by-9-inch pan with cooking spray. Pour egg mixture into prepared pan. Cover pan with plastic wrap and chill in refrigerator for 8 hours or overnight (no longer than 24 hours).
- The next morning, heat oven to 350°F. Sprinkle remaining cup of cheese on top of egg mixture.
- Bake 45 minutes until edges are golden brown and a toothpick inserted in the center comes out clean. Cool 5 minutes before slicing. Serve with sriracha or other hot sauce, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Disclosure: I received compensation from Bisquick for recipe development purposes. All opinions are my own.
Mmm, yes – I need this egg bake in my life!
I love breakfasts that you make the night before, it makes it so easy in the morning! This looks fab!
The new design is freaking FANTASTIC!!! Omg – so awesome. Also, love this bake!
Awww Stephanie, the blog’s new look is wonderful! I’m so in love with it! ^^
And this bake sounds like the best thing ever! And it’s so easy to make that it’s unreal, I love it!
I’m glad to see you had a Happy Thanksgiving day! 🙂
Julia — Thanks so much, dear! I’m kind of enamored with it myself (the design, that is… though I do love this egg bake, too ;)). Hope you had a great Thanksgiving!
Tina — Yes! I’m not a big scrambled egg fan actually (unless they have tons of ketchup on them :)), but I do love this bake. Thanks!
Belinda — Ha! Well I’m glad you’re not sick of it yet. 🙂 Thanks so much!
WOWSERS, I’m catching up on your posts and LOVING your new design!! Ever since you mentioned your site re-design, I’ve been on the edge of my seat, and it turned out great!! Love this egg bake!
I am slowly working my way around to liking eggs, I think I can now say I like scrambled….with ketchup and vegetables, and maybe this could be my next step. I love that it has bisquick in it, would definitely make it more enjoyable! Thanks for sharing!
I love this! I am not in the USA, so I am not sick of food here ^_^
So tasty and easy.
BTW your website looks great!