SOUTHWEST BRUNCH CASSEROLE (MONDAY)

2 tablespoons canola oil 1 medium onion, chopped 1 small red bell pepper,

chopped

1 (8-ounce) loaf Italian bread, cut into 1-inch cubes (about 5 cups)

1 (15-ounce) can reducedsodium black beans (or 1 1/2 cups cooked)

2 cups shredded 50 percent

light sharp cheddar cheese 1 cup shredded Monterey jack

cheese

6 eggs

2 cups 2 percent milk 1 tablespoon chili powder 2 teaspoons dried oregano 1 teaspoon cumin

1/2 teaspoon coarse salt

Preheat oven to 350 degrees. Heat oil in a large nonstick skillet to medium. Add onion and pepper; cook and stir 3 minutes or until softened. Spread half of the bread cubes in a 9-by13-inch baking dish. Layer with half of each of onion mixture, beans, cheddar and Monterey jack. Repeat layers. Beat eggs in a medium bowl until foamy. Add milk, chili powder, oregano, cumin and salt; beat until blended. Pour evenly over top layer. Press remaining bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes before baking. Bake 40 to 50 minutes or until center is set and top is golden. Serves 8. Per serving: 367 calories (percent calories from fat, 43), 24 grams protein, 31 grams carbohydrate, 5 grams fiber, 18 grams fat (8 grams saturated fat), 172 milligrams cholesterol, 712 milligrams sodium.

CONTRIBUTED BY MCCORMICK AND CO Start Christmas Day with Southwest Brunch Casserole.