Spicy Black Bean & Corn Breakfast Casserole Meal Prep
This spicy black bean and corn breakfast casserole is perfect for meal prepping. It's packed with flavor, easy to make, and can be stored for quick breakfasts throughout the week.
Equipment
- 9x13 inch baking dish
- large skillet
- large bowl
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 red onion chopped
- 1 red bell pepper chopped
- 2 garlic minced
- 1 can black beans rinsed and drained
- 1 cup frozen corn
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional, for extra heat
- 12 large eggs
- 1/2 cup milk dairy or non-dairy
- 1/4 cup fresh cilantro chopped
- Salt and black pepper to taste
- 1 cup shredded Monterey Jack or cheddar cheese optional, for topping
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Heat olive oil in a large skillet over medium heat, then add red onion and bell pepper, cooking until softened (5-7 minutes); add minced garlic and cook for another minute until fragrant.
- Stir in the rinsed black beans, frozen corn, chili powder, cumin, smoked paprika, and cayenne pepper (if using), cooking for 2-3 minutes to meld the flavors, then remove from heat.
- In a large bowl, whisk together eggs and milk until well combined, then stir in chopped cilantro, salt, and black pepper to taste.
- Spread the vegetable and bean mixture evenly into the prepared baking dish.
- Pour the egg mixture over the vegetables, and sprinkle with shredded cheese if using.
- Bake for 30-35 minutes until the casserole is set and lightly golden brown; a knife inserted into the center should come out clean.
- Let the casserole cool slightly before slicing into individual portions, and store in airtight containers in the refrigerator for up to 4-5 days, reheating in the microwave or oven.
Notes
For an extra kick, add a pinch more cayenne pepper or a dash of your favorite hot sauce to the egg mixture. You can also customize the vegetables based on your preference; diced zucchini or spinach would be great additions. To make this casserole vegetarian-friendly, ensure you use a non-dairy milk alternative and omit any meat products.