casserole breakfast or supper dish from the southwest

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Name: Baked Eggs
Prep time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Southwestern
Ingredients: 2 cups Black beans cooked with seasonings; 8 Eggs poached or cooked to order; 1 cup Zucchini diced; 1 cup peppers green, red, and poblamo; 1 cup Roma tomatoes seeded and diced; 1 cup Fresh corn roasted, cut off cob; 2 tablespoon Unsalted butter; 1 cup jalapeno jack cheese shredded; 1/4 cup white vinegar optional; Salt & pepper to taste; 4 wide bowls or deep plates oven proof; 1 roll polenta (optional)

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INGREDIENTS

2 cups Black beans ; cooked with seasonings
8 Eggs ; poached or cooked to order
1 cup Zucchini ; diced
1 cup peppers ; green, red, and poblamo
1 cup Roma tomatoes ; seeded and diced
1 cup Fresh corn ; roasted, cut off cob
2 tablespoon Unsalted butter
1 cup jalapeno jack cheese ; shredded
1/4 cup white vinegar ; optional
Salt & pepper ; to taste
4 wide bowls or deep plates ; oven proof
1 roll polenta (optional)

Servings

INSTRUCTIONS

To prepare:

Cook or heat pre-prepared beans, keep warm.

clean, dice and measure all vegetables into quart size bowl. Set aside.

Cook eggs according to how you like.

Melt butter in non-stick pan and bring up to medium-high heat.

When butter is melted, add the vegetables and saute for 5 minutes, until lightly browned, but still crisp.

To Serve:

Layer the beans at the bottom of each of 4 heat proof deep dish serving plates.

Top beans with a spoonful of the vegetables.

Add 2 cooked to order eggs to each dish

Evenly distribute the remainder of vegetables on top of the eggs.

Top with cheese and place under broiler, until cheese melted.

Serve with toast or polenta.

NOTES

time-saving tip - prepare the black beans the day before, cool and refrigerate until ready-to-use.

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Baked Eggs

2 cups Black beans cooked with seasonings
8  Eggs poached or cooked to order
1 cup Zucchini diced
1 cup peppers green, red, and poblamo
1 cup Roma tomatoes seeded and diced
1 cup Fresh corn roasted, cut off cob
2 tablespoon Unsalted butter 
1 cup jalapeno jack cheese shredded
1/4 cup white vinegar optional
  Salt & pepper to taste
4  wide bowls or deep plates oven proof
1 roll polenta (optional)

To prepare:
Cook or heat pre-prepared beans, keep warm. 
clean, dice and measure all vegetables into quart size bowl. Set aside.
Cook eggs according to how you like.
Melt butter in non-stick pan and bring up to medium-high heat. 
When butter is melted, add the vegetables and saute for 5 minutes, until lightly browned, but still crisp.

To Serve:
Layer the beans at the bottom of each of 4 heat proof deep dish serving plates. 
Top beans with a spoonful of the vegetables.
Add 2 cooked to order eggs to each dish
Evenly distribute the remainder of vegetables on top of the eggs. 
Top with cheese and place under broiler, until cheese melted.

Serve with toast or polenta.

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Nutrition

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Serving Size: 1 Serving (571g)
Recipe Makes: 4 Servings

Calories: 646
Calories from Fat: 192 (30%)

Amt Per Serving		% DV

	Total Fat 21.4g	28 %
	Saturated Fat 11.9g	59 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 2.1g
Cholesterol 54.4mg		17 %
Sodium 500.5mg		17 %
Potassium 1184.5mg		31 %
Total Carbohydrate 84.2g		25 %
	Dietary Fiber 15.2g	61 %
	Sugars, other 69g
Protein 32.4g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 646

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