Veggie-Bean Brunch Casserole

Veggie-Bean Brunch Casserole

20 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
BOUNTY
Recipe by  BOUNTY

“Really tasty, my family and friends like it so much. Very flexible - by skipping the eggs it changes to a vegetarian dish. For those who like hot flavor and spicy food, it's great to add jalapeno pepper or cayenne. Good appetite.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Heat oil in a large skillet over medium heat. Stir in onion, and cook 5 minutes, until tender. Stir in garlic, green bell pepper, and tomatoes. Season with salt, pepper, and cumin. Reduce heat, and simmer 15 to 20 minutes.
  3. Mix beans into the onion mixture. Stirring occasionally, cook 10 minutes. Toss in parsley, and transfer to a medium baking dish. Break eggs over the top, dot with butter, and season with salt and pepper.
  4. Bake 15 to 20 minutes in the preheated oven, until the eggs are cooked through.

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Reviews (20)

Rate This Recipe
FunkyApples
49

FunkyApples

Absolutly delicious. It was so simple to prepare. I would make it again, but beat the eggs together in a bowl and then pour it over the dish, instead of cracking the eggs on top. I also added a little taco seasoning to make it a bit more flavourful.

sueb
28

sueb

Very tasty! I just kept everything in the frying pan when I added the eggs, and put the lid on the pan instead of transferring to the oven. It worked great, and there was one less dish to wash!

alicia
28

alicia

Thought this was really good and hearty. I used less oil and skipped the butter at the end all-together. Also, added some chili powder, used black and pinto beans, and subbed spinach for the parsley at the end. Have also added chopped up ham steak too. Clearly, very easy to modify. Good and good for ya'!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 334 cal
  • 17%
  • Fat
  • 22 g
  • 34%
  • Carbs
  • 23.5 g
  • 8%
  • Protein
  • 12.9 g
  • 26%
  • Cholesterol
  • 219 mg
  • 73%
  • Sodium
  • 742 mg
  • 30%

Based on a 2,000 calorie diet

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