Southwestern Chorizo And Black Bean Egg Casserole

• 8 ounces chorizo removed from casings
• 1/2 red bell pepper
• 1/2 green bell pepper
• 1/4 red onion
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1 cup black beans drained and rinsed
• 12 eggs
• 1/2 cup whole milk
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 6 ounces Mexican cheese blend shredded

1. Preheat the oven to 350u0b0 F.
2. Spray a 9x13" casserole dish with nonstick cooking spray.
3. Finely dice the peppers and onion.
4. Set a large skillet over medium-high heat. Place the chorizo in the skillet. Cook until browned, about 5-7 minutes, using a rubber spatula to break up the chorizo into small pieces as it cooks.
5. Transfer the chorizo to a medium bowl, reserving the rendered fat in the skillet.
6. Return the skillet to the heat and add the peppers and onion. Cook for 8-10 minutes, stirring frequently, until the peppers and onion are softened and slightly browned. Add the black beans, cumin, coriander, and salt and pepper, to taste. Cook, continuing to stir, for 1-2 minutes longer. Remove from the heat.
7. In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper. Add the chorizo, black bean vegetable mixture, and shredded cheese. Fold with a rubber spatula until all the ingredients are evenly distributed.
8. Pour the mixture into the prepared casserole dish.
9. Transfer the dish to the middle rack of the preheated oven.
10. Bake the casserole for 40-45 minutes, until it is golden brown on top and a toothpick inserted in the center comes out clean.
11. Remove the pan from the oven. Allow the casserole to cool for at least ten minutes before serving.

casings, red bell pepper, green bell pepper, red onion, cumin, coriander, black beans, eggs, milk, salt, black pepper

Taken from www.yummly.com/recipe/Southwestern-Chorizo-and-Black-Bean-Egg-Casserole-2482417 (may not work)