Description
A hearty and colorful baked breakfast made with fluffy eggs, tender vegetables, and melted cheese, inspired by bold Mexican flavors and perfect for easy mornings or brunch gatherings.
Ingredients
Scale
- 10 large eggs
- 1 cup milk
- 1 cup diced bell peppers
- 1 small onion, diced
- 1 cup cooked and drained black beans
- 1 1/2 cups shredded cheese
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
Instructions
- Preheat the oven to 375°F and lightly grease a baking dish.
- In a large bowl, whisk the eggs, milk, salt, black pepper, and ground cumin until well combined.
- Heat olive oil in a skillet over medium heat and sauté the bell peppers and onion until slightly softened.
- Spread the cooked vegetables and black beans evenly in the baking dish.
- Pour the egg mixture over the vegetables, then sprinkle the shredded cheese evenly on top.
- Bake uncovered for 35 to 40 minutes until the center is set.
- Let rest for 5 minutes, then slice and serve warm.
Notes
- Let the egg bake rest before slicing for cleaner pieces.
- You can prepare this dish the night before and bake in the morning.
- Reheat leftovers gently to keep the eggs tender.