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Wednesday, November 16, 2011

Southwest Breakfast Casserole

Finished and ready to eat!
Before baking.

Our meatless Monday's dish...or this week's Meatless Tuesday lol (we had leftovers that needed eating yesterday).
So simple, so tasty and yes so filling...not to mention economical!

(I have tripled the recipe, and it is enough to feed 3 adults, 2 kids and have 2 lunches leftover (and yes, it reheats quite well! And of course I use more cheese then the original recipe because cheese is wonderful!)

3 Cups Cooked Rice
1 1/2 Cups Salsa
2-3 Cups Cooked Beans
Shredded Cheese (a cup or two)
8-9 Eggs

Mix rice and salsa in the bottom of a casserole dish and press flat. Sprinkle some cheese on top. Spread beans on top. Sprinkle more cheese. Dig 'pockets' in the layers for however many eggs you want to put in. I do 8 or 9 depending on how I space the pockets. Crack eggs into pockets. Sometimes I put 2 in the centre if its a bigger hole :)
Bake at 350°F for 30-50 minutes or until egg whites are no longer runny. Baking time depends on your preference of egg...a little runny yolk or fully cooked. Enjoy!

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