This Mexican Breakfast Casserole is simple to make and is full of flavor with eggs, black beans, salsa, bell peppers, avocado and cilantro!
As a dietitian, I hear all kinds of nutrition information and tips. Some of it is true but a whole lot of it does not have any scientific studies backing it up or is plain incorrect. When I hear certain things like "sea salt is so much better for you than regular salt" or that "sugar causes diabetes", I cringe. It is so important to me to share nutrition information that is based on science and is factual.


Food science is so crucial. Without it, we would have food shortages all around the world because we would not be able to preserve food properly and extend its shelf life. Food would only be available when and where it was produced.


Today, I am here to bust a nutrition myth for you! It is about carrageenan which is a soluble fiber that is derived from red seaweed. Thanks to Food Science Matters, I learned a lot of information about this product. It contributes to the texture and stabilization of food. It helps provide a more indulgent product, even for those products that are lower in sugar, salt, fat, etc. For example, it is used in chocolate milk to keep the chocolate and milk from separating, it makes a creamy texture in lower fat yogurt taste creamy and it's part of the reason that deli lunchmeat remains moist. It has been used in cooking for hundreds of years.  The last couple of years, carrageenan has gotten a bad rap, some people think that it is dangerous or harmful.


Carrageenan is safe to eat! Regulatory authorities around the world including the World Health Organization have found this to be safe in food. All studies were reviewed and it was found that carrageenan is safe, even for infants. It is also found in many foods including yogurt, cheese, chocolate milk, almond milk, ice cream, salad dressing and more. To sum it all up, do not let phony science make you think that certain foods are hurting you. Look for real research to give you nutrition advice. Carrageenan is considered safe- thanks Food Science Matters for helping to set that straight!

Today, I made this awesome Mexican breakfast casserole. It's very filling, with the eggs, cheese and black beans and is very flavorful. My sister made this for the first time 2 months ago and I have made it a couple of times since. I made something similar for Mother's Day and my whole family liked it! You could also try this popular egg bake.

I like to make this recipe in quantity and it heats up well through the week! My daughter loves it too which is awesome. Enjoy.

Like this recipe? Check out similar egg recipes:

Bacon, Potato and Vegetable Egg Bake
Healthy Deviled Eggs
Asparagus and Cheddar Egg Bake with Hash Brown Crust
Spinach and Bell Pepper Egg Bake