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Cheesy Southwest Egg Bake

  • Author: Girl Versus Dough
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 12 servings 1x


  • 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)


  1. In a large bowl, stir 2 cups shredded cheese, black beans, diced tomatoes with green chilies and green onions until combined.
  2. 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.
  3. 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).
  4. The next morning, heat oven to 350°F. Sprinkle remaining cup of cheese on top of egg mixture.
  5. 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.