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.
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
Instructions
- Grease 9 x 13 inch baking dish or line with parchment paper. Place bread cubes in bottom of dish.
- 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.
- 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.
- Preheat oven to 375°F.
- 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