Ingredients and Weight:
- Salsa: 1 cup (240 ml)
- Frozen hash browns: 3 cups (360 grams)
- Egg whites: 8 (or 1 cup liquid egg whites)
- Black beans: 1 cup (cooked weight)
- Corn kernels: 1 cup (fresh or frozen)
- Cheddar cheese: 1 cup, shredded
- Spanish rice: 2 cups (cooked weight)
- Green bell peppers: 1, chopped
- Onion: 1 small, chopped
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 45 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 375 degrees Fahrenheit.
- In a large bowl, combine all ingredients except the cheese. Mix well.
- Pour the mixture into a greased baking dish.
- Top with the shredded cheddar cheese.
- Bake for about 45 minutes or until the casserole is bubbling and the top is golden brown.
- Allow to cool for a few minutes before serving.
Nutritional Information: (per serving, assuming equal distribution among 8 people)
- Calories: Approximately 350 calories per serving (based on average values)
- Fat: 18 grams
- Carbohydrates: 30 grams
- Protein: 20 grams
Dish Characteristics:
- Vegan-friendly breakfast casserole with a Mexican twist.
- Uses common supermarket ingredients for a convenient and flavorful meal.
- High in protein and vegetarian-friendly, suitable for those following a vegetarian lifestyle or looking for a meat-free breakfast option.
User Comments:
- "This casserole was a hit! The flavors were spot on and the dish was a great way to start the day."
- "I loved the combination of flavors in this casserole. The black beans and corn added a nice touch."
- "This was a great vegetarian option for a weekend breakfast. The cheese on top added a nice crunch."
Special Precautions and Tips:
- Ensure all ingredients are fresh and of good quality to enhance flavor and texture.
- Adjust the seasoning, such as chili powder or cumín, based on personal preference for a spicier or mild flavor profile.
- If using frozen vegetables, ensure they are cooked thoroughly to maintain texture and flavor.
