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16. Tex-Mex Black Bean and Salsa Egg Casserole

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 can 15 oz black beans, rinsed and drained
  • 1 cup chunky salsa
  • 1 cup corn kernels frozen or canned
  • 2 cups shredded Mexican blend cheese
  • 10 large eggs
  • 1/2 cup milk

Method
 

  1. Layer the black beans, salsa, corn, and cheese in a greased slow cooker.
  2. Whisk the eggs and milk together. Pour over the bean mixture.
  3. Cover and cook on low for 4 hours until the eggs are firm.