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Anytime Egg and Bean Casserole

For breakfast, lunch, or dinner, each slice of this veggie-studded egg casserole is super satisfying. Because it’s a make-ahead dish, it’s convenient when you have little time to spare to get a meal on the table.
Protein power: Yes, food inflation has also hit the egg carton, but eggs are still good-value protein. Beans are an ultra-nutritious plant-based protein that fits into all budgets.
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Servings: 6
Ingredients Method Notes

Ingredients
  

  • 4 cups 1 inch cubes of crusty bread
  • 2 teaspoons grapeseed oil or avocado oil
  • 1 small yellow onion diced
  • 2 cups chopped cremini or button mushrooms
  • 1 large red, orange, or yellow bell pepper seeded and diced
  • 3 plum (Roma) tomatoes seeded and diced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt divided
  • 4 cups baby spinach
  • 2 cups canned or cooked black beans
  • 10 large eggs
  • ⅔ cup half-and-half cream, or milk
  • 1 cup shredded cheddar cheese plus more for topping
  • ¼ teaspoon black pepper

Method
 

  1. Grease 9 x 13 inch baking dish or line with parchment paper. Place bread cubes in bottom of dish.
  2. In large skillet over medium, heat oil. Add onion and heat for 3 minutes. Add mushrooms and heat for another 3 minutes. Stir in bell pepper, tomato, oregano, and 1/4 tsp salt; heat for 3 minutes. Stir in spinach and heat until wilted. Stir in black beans.
  3. In large bowl, whisk together eggs, half-and-half or milk, cheese, black pepper, and 1/4 tsp salt. Add vegetable mixture to egg mixture and stir to combine. Pour over bread cubes in baking dish. Refrigerate for at least 30 minutes and up to 24 hours.
  4. Preheat oven to 375°F.
  5. Bake casserole for 40 minutes, until edges are crisp and center of casserole is set.

Notes

Each serving contains: 391 calories; 25 g protein; 20 g total fat (9 g sat. fat); 29 g total carbohydrates (5 g sugars, 8 g fiber); 547 mg sodium