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vegetarian egg casserole
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Vegetarian Egg Casserole

Course Breakfast
Author Five Silver Spoons

Ingredients

  • 1 bag of frozen shredded hash brown potatoes
  • 3 small red peppers diced
  • 3 small yellow peppers diced
  • 6 eggs
  • 1 cup black beans
  • ½ cup corn frozen or canned
  • 3 T green chiles
  • ½ t salt
  • ¼ t pepper
  • ½ t cumin
  • ½ cup chopped green onions
  • 2 T chopped fresh cilantro
  • 1 ½ cup shredded cheddar jack cheese
  • Optional toppings:
  • sour cream
  • salsa

Instructions

  1. Heat oven to 375 degrees. Grease a 9x9 pan with oil.

  2. In medium saucepan, heat 2t of olive oil. Add the potatoes and saute for about 3 minutes. Add the bell peppers and saute another 3 minutes. Remove from heat and stir in the beans, corn and green chiles.

  3. In medium bowl, whisk the eggs, salt, pepper, and cumin. Stir in the cilantro, green onion, and 1 cup of cheese. Stir in the vegetable mixture from the stove top.
  4. Add the bowl contents to the greased pan. Top with the remaining ½ cup cheese.
  5. Bake at 375 degrees for 30-40 minutes or until lightly browned. Wait about 5 minutes before serving for the casserole to settle.