Black Bean Strata

My alarm is set for 4:00am.

I have a very early flight in the morning (I’ll have more details in my morning post!), a pushing-the-size-limit carry-on packed with 5 days worth of clothes ( a task I deemed impossible, therefore waited until the last minute to accomplish), and a delicious dinner in my tummy with a recipe worth sharing.

I’m kinda sad I won’t be in town to polish off the leftovers on this one.

Black Bean Strata

• 8 large eggs
• 1/2 cup milk
• 1/4 cup chopped olives
• 1 can black beans
• 1 medium tomato, diced
• 1/2 cup shredded monterey jack cheese
• 1 tablespoon chili powder
• 1/2 tablespoon oregano
• 2 teaspoons cumin  
• 1/2 stale whole wheat baguette
• salt and pepper

Preheat the oven to 375.

In a medium mixing bowl, whisk together the eggs and milk. Add the olives, black beans, tomato, cheese, and seasonings to the eggs.

Tear the stale baguette into bite sized pieces and place in a greased cake pan. Pour the egg and veggie mix on top. Bake at 375 for 30 minutes.

I mashed up some avocado for a topping.

The strata was moist, full of flavor, and delicious. Next time I would add a little kick with some red pepper flakes, but otherwise I was really impressed with the results.

Snap peas on the side.

Earlier I had a veggie snack plate with walnuts.

For dessert, a serving of moose tracks.

I need to get some sleep. Something tells me this early alarm is going to come way too fast.

Good Night!