This dish is super easy to make, and even easier to adapt to your own tastes. Serve with a side of salsa for a little extra flavor.

LucyFitz46
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch casserole dish.

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  • Melt 1 tablespoon butter in a saucepan over medium heat; cook and stir mushrooms, green bell pepper, onion, and parsley until mushrooms are lightly browned, about 10 minutes.

  • Place remaining 1 tablespoon butter in a microwave-safe bowl; heat in microwave until melted, about 10 seconds. Whisk melted butter, eggs, milk, salt, and pepper together in a bowl; stir in mushroom mixture, 1/2 of the Cheddar cheese, and black beans. Pour egg mixture into the prepared baking dish and top with remaining Cheddar cheese.

  • Bake in the preheated oven until eggs are puffed and cheese is bubbling, about 45 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

232 calories; 15.5 g total fat; 217 mg cholesterol; 745 mg sodium. 9.8 g carbohydrates; 14.2 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/17/2016
Skip the butter for less fat. I used frozen onion green red pepper mix. Use nonfat spray to coat pan. Even using lower fat cheddar cheese will produce plenty of fat. Add lid to cook to soften all veg. The black beans give the meatiness. Tried original. Loved my less fat less cooking-time version. Great for summer dish. In a pinch can even use can mushrooms. Read More
(5)
10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/17/2016
Skip the butter for less fat. I used frozen onion green red pepper mix. Use nonfat spray to coat pan. Even using lower fat cheddar cheese will produce plenty of fat. Add lid to cook to soften all veg. The black beans give the meatiness. Tried original. Loved my less fat less cooking-time version. Great for summer dish. In a pinch can even use can mushrooms. Read More
(5)
Rating: 4 stars
08/17/2016
Skip the butter for less fat. I used frozen onion green red pepper mix. Use nonfat spray to coat pan. Even using lower fat cheddar cheese will produce plenty of fat. Add lid to cook to soften all veg. The black beans give the meatiness. Tried original. Loved my less fat less cooking-time version. Great for summer dish. In a pinch can even use can mushrooms. Read More
(5)
Rating: 5 stars
10/05/2017
I made this to take to a breakfast meeting and it was well received. I am vegetarian and liked that it had beans instead of meat. Very tasty got asked for the recipe. I did not add another tablespoon of butter (melted) to the mix and did not miss it. This makes just enough for 3-4 people so I would double the recipe if you are making it for a crowd. Read More
(3)
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Rating: 5 stars
04/02/2019
Just the right amount of cheese. Read More
(1)
Rating: 4 stars
05/12/2017
Was doubtful the egg would overwhelm and it'd taste like a huge omelette but I was delightfully surprised. Used basil instead of parsley that was the only change. Great with kale salad on the side. Will make again. Read More
Rating: 5 stars
11/17/2015
Dope egg bake. Read More
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Rating: 5 stars
09/21/2018
I also doubled this recipe and used one red pepper instead the extra green pepper. Otherwise I made it just as it was presented. Great served with salsa. Read More
Rating: 5 stars
09/01/2018
Fantastic dish! Doubled the recipe chopped veggies the night before so it was easy to sauté mix and bake the next morning prior to my guests arriving. They loved it and want the recipe!! Read More
Rating: 5 stars
03/17/2018
Made this for a quick and easy dinner. Will definitely be adding it to the regular category. My 2 year old and 1 year old absolutely loved it! Only thing I did was puree the beans to a chunky consistancy as the kids will not eat whole beans. Super delicious. Read More