Southwestern Breakfast Bake

This puffy egg-topped dish is delicious served as a light dinner or breakfast.



by 2  people


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Ingredients
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    1  15  ounce can 
    black beans, rinsed and drained
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    3/4  cup 
    canned enchilada sauce
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    2  4 1/2 ounce can 
    diced green chile peppers, drained
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    1/2  cup 
    thinly sliced green onions
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    Several dashes bottled hot pepper sauce (optional)
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    2   
    cloves garlic, minced
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    1   cup 
    shredded sharp cheddar cheese and/or shredded Monterey Jack cheese with jalapeno peppers (4 ounces)
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    3   
    egg whites
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    3   
    egg yolks
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    2   tablespoons 
    all-purpose flour
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    1/4  teaspoon 
    salt
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    1/2  cup 
    milk
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    1   tablespoon 
    snipped fresh cilantro
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    Dairy sour cream (optional)
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    Bottled salsa (optional)

Directions
1.
Grease a 2-quart square baking dish. In the prepared baking dish combine black beans, enchilada sauce, green chile peppers, green onions, hot pepper sauce (if desired), and garlic. Sprinkle with cheese.
2.
In a medium mixing bowl beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl); set aside.
3.
In a large bowl combine egg yolks, flour, and salt. Using a wire whisk, beat mixture until combined (mixture will be stiff). Gradually whisk in milk until smooth. Fold the beaten egg whites and cilantro into egg yolk mixture. Carefully pour the egg mixture over the bean mixture in baking dish.
4.
Bake in a 325 degree F oven about 45 minutes or until egg mixture appears set when gently shaken. Let stand for 15 minutes before serving. If desired, serve with sour cream, salsa, and additional snipped fresh cilantro. Makes 8 servings.
Nutrition information
Per Serving: cal. (kcal) 163, Fat, total (g) 8, chol. (mg) 96, sat. fat (g) 4, carb. (g) 15, fiber (g) 4, pro. (g) 11, sodium (mg) 488, Percent Daily Values are based on a 2,000 calorie diet
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