A hearty and satisfying casserole perfect to meal prep for the week.
Ingredients
1 tsp
Butter, grass fed, unsalted
1 can (15oz)
Black beans, canned
(rinsed and drained)
1 medium pepper(s)
Red bell pepper
(chopped)
1/2 cup
White onion
(finely chopped)
4 cup shredded
Frozen hashed brown potato, plain
1 cup
Sweet yellow corn
1 1/2 cup
Sargento Mexican Cheese Blend, reduced fat
3 tbsp
Cilantro (coriander)
8 large
Egg
1 can (12oz)
Evaporated Milk, Fat Free
1 tsp
All-Purpose Salt Free Seasoning Salt, McCormick
1/4 tsp
Cayenne pepper
Instructions
Grease the inside of your slow cooker insert with butter.
Add the black beans, bell pepper, onion, hash brown potatoes, corn, cheese, and cilantro in a large bowl. Stir to combine, then dump in the slow cooker.
In the same bowl beat together the eggs, milk, salt-free seasoning, and cayenne pepper. Pour the mixture over the black bean and hash brown potato mixture.
Cover and refrigerate for at least 4 hours or overnight.
When you're ready to cook the casserole, transfer the slow cooker insert to the slow cooker base.
Cover and cook on LOW for 3 to 5 hours, or until eggs are set and the edges are browned.
Uncover, being careful not to let the condensation in the lid drip back into the slow cooker. Turn off the slow cooker and let the casserole sit, uncovered, for 15 minutes before serving. Cut into wedges.
Notes:
The ideal slow cooker size for this recipe is 5 to 6-Quart.
This is a great dish to prep on Sunday for the week ahead. Store in an airtight container in the fridge for 3-4 days.
Serve with a piece slice of toast and fruit for a complete breakfast.
