Bean and Cheese Breakfast Casserole – The Bean Institute

Ingredients

• ½ cup olive oil
• 12 large eggs (beaten)
• 1 cup cream
• 2 cups white cheddar cheese (shredded)
• ¾ cup sundried tomato (sliced)
• ½ cup basil (thinly sliced)
• 1 tablespoon salt
• ½ teaspoon black pepper (ground)
• 2 cups black beans (cooked, drained)
• ¼ cup olive oil
• 1 cup onion (small dice)
• 1 cup green bell pepper (small dice)
• ½ cup green onions (sliced thinly)