Home! Home-on-the-Range Breakfast! The deer and the antelopes might be playing, but your taste buds will be the most joyful when digging into this beautiful breakfast! Tender veggies and fluffy potatoes, hearty black beans, and crispy, succulent bacon? Yes please! Sounds like a savory treat! And it’s all mixed into a cheesy bed of eggs with a punch of zesty Tex-Mex seasoning. Mmmm, Home-on-the-Range Breakfast ensures the skies are not cloudy all day!
Ingredients
- 6 slices bacon
- 1/2 cup onion, diced
- 2 russet potatoes, peeled and diced
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1/4 cup water
- 1 cup black beans, drained and rinsed
- 3 green onions, chopped, plus more, to taste, for garnish
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon ground pepper
- 10 eggs
- 1/4 cup half-and-half
- 1 cup cheddar cheese, shredded, divided
- 1 cup Monterey Jack cheese, shredded, divided
- avocado, optional, to taste, sliced, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a large skillet over medium-high heat, add the bacon and cook until crispy, about 8-10 minutes.
Step 3 –Transfer the bacon to a paper-towel-lined plate to drain.
Step 4 –Allow the bacon to cool slightly before crumbling.
Step 5 –In the same pan with the bacon drippings over medium heat, add the onions, the potatoes, the green pepper, and the red pepper and cook, while stirring often, until the onion is tender, about 5 minutes.
Step 6 –Add the water and cover the pan.
Step 7 –Simmer the vegetable mixture, while stirring occasionally, until the potatoes are tender, about 10-12 minutes.
Step 8 –Transfer the skillet from the heat.
Step 9 –Add the black beans, 3 of the chopped green onions, the bacon crumbles, the chili powder, the salt, the cumin, the paprika, the ground pepper and mix well to combine.
Step 10 –In a separate mixing bowl, add the eggs and the half-and-half and whisk to combine.
Step 11 –Fold 1/2 of the cheddar and the 1/2 of the Monterey Jack into the egg mixture.
Step 12 –Pour the egg mixture into the skillet with the vegetable mixture, using a spatula to evenly distribute them.
Step 13 –Sprinkle the remaining cheddar and the remaining Monterey Jack cheese over the top of the skillet.
Step 14 –Bake until the center is set, about 30 minutes.
Step 15 –Let the casserole sit for 10 minutes.
Step 16 –Serve with the extra green onions and the sliced avocado.
