Bean and Cheese Breakfast Casserole


  • ½ cup olive oil
  • 12   large eggs, beaten
  • 1 cup cream
  • 2 cups white cheddar cheese, shredded
  • ¾ cup sundried tomato, sliced
  • ½ cup basil, thinly sliced
  • 1 tbsp salt
  • ½  tsp black pepper, ground
  • 2 cups black beans, cooked, drained
  • ¼ cup olive oil
  • 1 cup onion, small dice
  • 1 cup green bell pepper, small dice
  • ½ cup green onions, sliced thinly

Number of Servings : 6 large, 12 small


  1. Preheat convection oven to 350 degrees. If using a regular oven, preheat to 375 degrees. Oil a 2” ½ hotel pan or a 9×13 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.

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.