Irresistible Spicy Southwest Breakfast Casserole You’ll Love
This Spicy Southwest Breakfast Casserole brings a fiesta of flavors, perfect for breakfast lovers seeking a low-carb option.
Equipment
- - 9×13-inch baking dish
- - Large bowl
- Whisk
Ingredients
For the Casserole
- 14 large Eggs Use room temperature eggs for better mixing and a fluffier texture.
- 1 can Diced Tomatoes Drain thoroughly to avoid a watery casserole.
- 1 can Green Chiles Canned or fresh, depending on what you have on hand.
- 4 stalks Green Onions Both white and light green parts lend great flavor.
For the Cheesy Goodness
- 3/4 cup Monterey Jack Cheese Opt for freshly shredded for optimal melting.
- 3/4 cup Mozzarella Cheese Choose a good quality cheese for the best results.
For Seasoning
- 1 tablespoon Spike Seasoning Feel free to substitute with your favorite seasoning blend.
- 1 teaspoon Salt Adjust according to taste preferences.
- 1 teaspoon Black Pepper Use to your liking.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Drain diced tomatoes thoroughly and slice green onions.
- Combine drained tomatoes, sliced green onions, and green chiles in a 9x13 inch baking dish.
- Whisk 14 eggs in a large bowl until frothy. Add salt, black pepper, and Spike Seasoning, mixing well.
- Layer 3/4 cup of Monterey Jack cheese and 3/4 cup of mozzarella cheese over the vegetable mix.
- Pour the egg mixture over the vegetables and cheese, gently stirring to combine.
- Top with the remaining cheese before baking.
- Bake for 30 minutes or until light golden brown and the eggs are set.
- Rest the casserole for 2-3 minutes before cutting and serving.
Notes
Optional: Garnish with fresh herbs or avocado slices for extra flair. Store leftovers in an airtight container for up to 4 days. Freeze individual portions for up to 2 months.