Tempt My Tummy Tuesday…

Today we start a new chapter for the Tempt My Tummy Tuesday blog carnival.  The second Tuesday of each month, Tempt My Tummy Tuesday (TMTT) will be hosted here, At The Well.   I hope you will join us. Just write a recipe, food tip or idea, and link your post to the Linky below.

I have many days where I need “extra” inspiration to come up with a meal that is appetizing and easy to throw together, for my family.  Do you ever feel the same?  Well, I hope you will be inspired by all the wonderful recipes shared.  I pray this, once a month, post will help encourage you in the kitchen, giving you new ideas, and a push to try cooking something you may never have thought of serving before.

Today I wanted you to think outside the box.  How about something “breakfast inspired” for dinner? My husband LOVES having breakfast food for dinner.  The menu I will share today has components of  breakfast AND dinner with a little Mexican flavor thrown in.  Sound interesting?  You will love these flavors.  I promise.  Here is my menu: Mexican Egg Casserole, Black Bean Salad, and serve with tortilla chips.

Mexican Egg Casserole

Ingredients:

• 4 slices white bread, buttered on one side (I have never tried it with whole wheat bread, but it could work.)
• 3 cups shredded Colby-Jack cheese
• 1- 4 oz can chopped green chilies (FYI- green chilies offer flavor but NOT heat.)
• 1/3 cup green onion, chopped
• 6 eggs
• 1 1/2 cup milk
• 1 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp pepper

Trim crusts from bread.  In an 8″ square pan prepared with nonstick spray, arrange bread, buttered side down in one layer.  Layer cheese, green chilies, and onions on top.  Beat eggs with milk and spices.  Pour over cheese.  Cover and chill, in the fridge, at least 8 hours or overnight.  Bake uncovered at 350 degrees for 45 minutes or until lightly browned and center is set.

Other prep and serving suggestions:  This recipe will freeze well.  You can prepare this dish, and instead of putting in the fridge overnight, you can freeze it.   When ready to cook- take out of freezer, and thaw overnight before cooking.  Also, I have added a pound of browned ground sausage to this recipe.  Once cooked, layer the sausage over the bread, then follow above directions.  This recipe also reheats well.

Black Bean Salad

Ingredients:

• 2- 16oz cans black beans, drained and rinsed
• 1 med. tomato, chopped
• 1-4 oz jar chopped pimiento, drained
• 1/4 cup red onion, chopped
• 1-15 1/4 oz can whole kernel corn, drained
• 1 med. bell pepper, chopped
• 1 bunch cilantro, chopped
• 2 pickled jalapenos, chopped
• 2 avocados, cut into bite-sized chunks

Dressing:

• 2 Tbsp vegetable oil
• 1/2 cup red wine vinegar
• 1 Tbsp juice (from jar of pickled jalapenos)
• 1/4 cup lime juice
• 2 pickled jalapenos, chopped (or as desired)
• 1 tsp salt

In bowl, combine all salad ingredients.  In another bowl, whisk together all dressing ingredients.  Toss salad with dressing.  Serve cold or at room temperature.

My 3 year old daughter LOVES this black bean salad.  So, it is definitely a family friendly dish!

Serve with tortilla chips.

So, what do you think? Will your family enjoy this Mexican dinner?  I hope you will try it.  Now, make sure you share your recipe.  Link up, using the Linky below.

About The Author

Lisa Morgan has written 16 articles on this blog.

Lisa is a mother, wife, and follower of Christ. She loves to cook and share her recipe finds with others. For her, spending time with family is a priority. Lisa loves the Lord and credits God for saving her marriage, strengthening her family, and blessing her life.

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