Southwest Brunch Casserole

This hearty brunch casserole with Southwestern flavors will please both vegetarian and non-vegetarian guests.

Prep: 25 min | Bake: 50 min | Yield: 12 servings

Ingredients

• 2 tablespoons oil
• 1 medium onion, chopped
• 1 small red bell pepper, chopped
• 1 (8 ounce) loaf Italian bread, cut into 1 inch cubes (5 cups)
• 1 (15 ounce) can black beans, drained and rinsed
• 2 cups (8 ounces) shredded Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup cottage cheese
• 5 eggs
• 1 1/2 cups milk
• 1 teaspoon McCormick® Chili Powder
• 1 teaspoon McCormick® Oregano, Ground
• 1/2 teaspoon McCormick® Cumin, Ground
• 1/2 teaspoon salt

Instructions

1. Heat oven to 350 degrees F.
2. Heat oil in large skillet on medium heat. Add onion and bell pepper; cook and stir 3 minutes or until softened.
3. Spread 1/2 of the bread cubes in 13 x 9 inch baking dish.
4. Layer with 1/2 each of the onion mixture, beans, Cheddar cheese and Monterey Jack cheese.
5. Spread evenly with cottage cheese.
6. Top with remaining bread cubes, onion mixture, beans, Cheddar cheese and Monterey Jack cheese.
7. Beat eggs in medium bowl until foamy.
8. Add milk, chili powder, oregano, cumin and salt; beat until well blended. Pour evenly over top.
9. Press bread cubes lightly into egg mixture until completely covered.
10. Let stand for 10 minutes.
11. Bake for 40 to 50 minutes or until center is set and top is golden brown.

Nutrition

Per serving: Total Calories: 279 Sodium: 580mg Fat: 15g Carbohydrates: 21g Cholesterol: 108mg Protein: 15g Fiber: 3g

Attribution

Recipe used with permission from: McCormick