• Bean and Cheese Breakfast Casserole with Green Onions


    Yield: 6 large servings, 12 small portions

    • Ingredients
    • Olive oil
      ½ cup
    • Large eggs, beaten
      12 each
    • Cream
      1 cup
    • White cheddar cheese, shredded
      2 cups
    • Sundried tomato, sliced
      ¾ cup
    • Basil, thinly sliced
      ½ cup
    • Salt
      1 Tbsp
    • Black pepper, ground
      ½ tsp
    • Black beans, cooked, drained
      2 cups
    • Olive oil
      ¼ cup
    • Onion, small dice
      1 cup
    • Green bell pepper, small dice
      1 cup
    • Green onions, sliced thinly
      ½ cup


    1. Preheat convection oven to 350 degrees. If using a regular oven, preheat to 375 degrees. Oil a 2” ½ hotel pan or a 9x13 casserole or baking dish with ½ the olive oil.
    2. Combine the eggs, cream, 1 ½ cups of the cheese, sundried tomatoes, basil, salt and pepper in a large bowl. Gently fold in the beans.
    3. Heat the remaining olive oil in a skillet over medium high. Add the onions and peppers and sauté for 2- 3 minutes. Add to the bowl with the egg mixture and fold to combine.
    4. Pour mixture into the prepared pan and bake for 15-20 minutes until the sides start to set and cook.
    5. Sprinkle the green onions and remaining cheese over the top and return to oven and bake 15-20 minute longer, or until the center is set and the top is golden brown.
    6. Remove from oven, allow to cool slightly, and cut into desired portions.

    Recipe by Chef Rebecca Peizer 

    Note: This casserole can be chilled and reheated. To reheat, cover with foil and bake at 350 degrees to an internal temperature of 165 degrees.