Name: Cheesy Southwest Egg Bake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 3 cups shredded Monterey Jack cheese, divided; 2 cups canned black beans, drained and rinsed; 1 cup canned 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)

Ingredients

Scale

3 cups shredded Monterey Jack cheese, divided
2 cups canned black beans, drained and rinsed
1 cup canned 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)

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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.