Southwestern Egg Casserole
Pre Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Serves 9
8 large eggs
1/2 cup 2% low-fat milk
3 oz cotija cheese (feta cheese may be substituted)
3/4 tsp coarse salt
1/2 tsp freshly ground black pepper
1 Hass avocado
1 cup halved cherry tomatoes
1/2 cup canned black beans, drained and rinsed
3 Tbsp canned diced green chiles
1/4 cup snipped green onions, green parts only
1 Tbsp minced jalapeño
Preheat the oven to 350°F.
Crack the eggs in a medium sized bowl and whisk together with the milk, cotija cheese, salt and pepper. Set aside.
Spray a medium sized baking dish (enough to hold 1 quart) with non-stick cooking spray.
Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, place the avocado on a cutting board, and cut in 1-inch dice Add 3/4 of the avocado to the egg mixture, reserving a few pieces to top the casserole with. Set aside 2 Tbsp of cherry tomatoes, 2 Tbsp of black beans, 1 Tbsp diced green chiles, 1 Tbsp green onions, and 1 tsp jalapeños and add the rest to the egg mixture.
Pour the mixture in the prepared baking pan. Bake for 45 minutes, until the center just springs back when touched. You don't want the eggs to be over-cooked, but you want them to stay moist and fluffy. Sprinkle the reserved ingredients on top and cut into 9 evenly sided pieces and serve.