12 corn tortillas
1 can (15 ounces) black beans, rinsed and
drained
1 can (15 ounces) corn, drained
½ cup chopped green onion
½ cup chopped red pepper
3 tablespoons chopped fresh cilantro
1 cup grated cheddar cheese
2 cups milk or half-and-half
6 eggs, slightly beaten
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| Shred your own cheese for this recipe to ensure maximum cheesiness. |
Preheat oven to 325 degrees. Arrange 6 tortillas in a
lightly greased 9 x 13-inch pan. Tortillas will overlap. Cut remaining
tortillas into 1-inch square pieces. Mix pieces with beans, corn, green onion,
red pepper, cilantro, and half of cheese. Spoon into pan. Combine milk and
eggs. Pour egg mixture over top.
 |
| Egg bakes are designed to sit in the fridge for a while to make sure everything gets nice and moist. You don't actually have to do that with them, though, if you're pressed for time. Just pop them in the oven for a little shorter than you were supposed to - in this case, for 45 minutes instead of an hour. |
Sprinkle with remaining cheese. Cover and
refrigerate 4 hours or overnight. Bake 60 minutes, or until eggs are set. Let
stand 5 minutes before serving.
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| Boom! Confetti party! |
My Rating: 3/5 "This is beautiful to behold, but flavor-wise it could use some pizzazz. More peppers might help. The sweetness of the corn adds some pop, but in the the end it's kind of overwhelmingly eggy and beany. Tweak it and see what you can come up with!"
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