Chorizo black bean bread-end casserole
1 loaf stale bread (or lots of bread ends saved in the freezer)
1 can black beans
16 oz. soy chorizo
Grease a 9x9-inch baking pan liberally with butter.
Tear up leftover bread ends or stale bread into bite-size pieces.
Cover the baking pan with one layer of bread. Cover with one can of black beans and half the chorizo. Add another layer of bread.
In a large bowl, beat 4-6 eggs with salt, pepper, minced garlic, and remaining chorizo. Pour evenly over the bread mixture. Refrigerate 3-4 hours.
Preheat oven to 350 degrees. Bake casserole for 45 minutes, or until egg mixture is fully set and the crust is browning.