Southwest Egg Casserole
This low-carb Southwest Egg Casserole uses ingredients you probably have on hand to make a cheesy breakfast casserole with Southwestern flavors! And this is a great breakfast to make on the weekend and eat leftovers later in the week.
PIN the Southwest Egg Casserole recipe to make it later!
For years now I’ve been a fan of making a breakfast casserole on the weekend, so I have leftovers to eat during the week, and when I manage to do that for Weekend Food Prep I know I’ll have an easier time staying on track. And I try to keep my fridge well-stocked with vegetables and you’ll find an assortment of egg casseroles ideas on the blog that include veggies like Broccoli, Spinach, bell peppers, mushrooms, and kale.
But Southwest Egg Casserole is a recipe I came up with when the vegetable crisper was empty and I didn’t want to go to the store. And since this weekend is Cinco de Mayo, it seemed like the perfect time to spotlight this breakfast casserole with Mexican flavors for my Friday Favorites pick!
And I know a lot of people are wanting plant-based meals these days, and this is a Vegetarian Recipe too! And as you can see in the photos, I love this with a generous dollop of sour cream and salsa to continue the southwestern flavors!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- canned diced tomatoes
- eggs
- diced green chiles (affiliate link)
- salt and fresh-ground black pepper to taste
- Spike Seasoning (affiliate link)
- grated Monterey Jack cheese
- grated Mozzarella cheese
- green onions
How many eggs do you need for Southwest Egg Casserole?
This recipe uses 14 eggs for a large casserole that makes 8 servings. (I originally used 18 eggs, but through the years I settled on 14 as the right amount.) It will keep in the fridge for a week, but if you don’t want that many servings, I’d cut the recipe in half and substitute a small 10 oz. can of Ro-Tel Tomatoes with Green Chiles (affiliate link) for the smaller version.
What gives this breakfast casserole the Southwest flavors?
The Southwest Egg Casserole uses canned tomatoes and diced green chiles (affiliate link), with green onions and cheese, and of course it’s the diced green chiles that give this the Southwestern flavors. And I like to eat mine with salsa and sour cream, for even more of a south-of-the-border vibe.
More Breakfasts with Southwestern Flavors:
If you like starting out the day with a spicy breakfast option, check out Bobbi’s Egg Casserole with Cheese and Green Chiles, Mexican Baked Eggs, or Zucchini and Green Chile Breakfast Casserole.
How to make Southwest Egg Casserole:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Preheat oven to 375F/190C and spray a 9″ x 13″ casserole dish with non-stick spray.
- Dump tomatoes into a colander (affiliate link) and let them drain well.
- Slice green onions (and I do recommend using the full amount.)
- Put drained tomatoes, sliced green onions, and diced green chiles (affiliate link) into the casserole dish.
- Beat the eggs until they’re well-combined and add salt and pepper, and Spike Seasoning (affiliate link).
- Sprinkle 3/4 cup Monterey Jack cheese and 3/4 cup Mozzarella cheese over the veggies.
- Then pour the egg mixture over the other ingredients, and stir with a fork to combine.
- Sprinkle the other 1/4 cup of each cheese over the top and bake about 30 minutes, or until eggs are completely set and the casserole is lightly browned on top.
- Serve hot, garnished with a few greens onions and eaten with sour cream and salsa if desired.
More Meatless Breakfasts to try:
- Flourless Breakfast Muffins with Zucchini and Feta
- Spinach and Mozzarella Egg Bake
- Donna’s Low-Carb High-Fiber Grain-Free Breakfast Muffins
- Asparagus Frittata with Fresh Mozzarella
- Artichoke, Kale, and Ricotta Pie
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Southwest Egg Casserole
This delicious Low-Carb Southwest Egg Casserole uses ingredients you probably have on hand. And this is great to make on the weekend and enjoy leftovers later in the week.
Ingredients
- 1 14.5 oz. can diced tomatoes, very well drained
- 14 eggs
- 1 4 oz. can diced green chiles (see notes)
- salt and fresh-ground black pepper to taste
- 2 tsp. Spike Seasoning (see notes)
- 1 cup grated Monterey Jack cheese
- 1 cup grated Mozzarella cheese
- 1/2 cup thinly sliced green onions
Instructions
- Preheat oven to 375F/190C and spray a 9" x 13" casserole dish with non-stick spray.
- Dump the tomatoes into a colander (affiliate link) placed in the sink and let them drain well.
- Slice the green onions (and I do recommend using the full amount because they add a lot of flavor.)
- Put the drained tomatoes, sliced green onions, and diced green chiles (affiliate link) into the casserole dish and stir to combine. (Save a few green onions for garnish if you like.)
- Beat the eggs until they're well-combined and add salt and pepper, and Spike Seasoning (affiliate link).
- Sprinkle 3/4 cup Monterey Jack cheese and 3/4 cup Mozzarella cheese over the veggies.
- Then pour over the egg mixture, and stir with a fork to combine.
- Sprinkle the other 1/4 cup of each kind of cheese over the top.
- Bake about 30 minutes, or until eggs are completely set and the casserole is lightly browned on top.
- Serve hot, with sour cream and salsa if desired.
Notes
Diced green chiles (affiliate link) are Anaheim chiles, not spicy Jalapenos.
If you don’t have Spike Seasoning (affiliate link), use any all-purpose seasoning blend that’s good with eggs.
Egg casseroles can be kept in the fridge for at least a week and reheated in the microwave or in a hot toaster oven.
Recipe created by Kalyn. (Low-Carb Southwest Egg Casserole was first posted in 2006 and last updated in 2023.)
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 242Total Fat 16gSaturated Fat 8gUnsaturated Fat 7gCholesterol 350mgSodium 822mgCarbohydrates 5gFiber 2gSugar 3gProtein 19g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe would be great for low-carb or Keto diets if you use full-fat cheese. If you’re making this for the original South Beach Diet, they would recommend using reduced-fat cheese; that would make this recipe approved for any phase of the South Beach Diet.
Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This easy and tasty Southwest Egg Casserole was first posted in 2006, and I’ve been making it ever since then. It was last updated with more information in 2023.
47 Comments on “Southwest Egg Casserole”
Excellent! I added onion and red bell pepper and added cubed ham. I also added a half cup of milk. Topped the egg bake with peperjack cheese slices.
That sounds good to me.
this is called a frittata
I’m sorry but that is not true. Google “What is a frittata?” The name Frittata comes from Italy and it’s a type of omelet that isn’t folded and is often finished under the broiler.
Question- I want to serve this to 16 people…can I double recipe successfully?
If possible I would cook in two different casseroles dishes when you’re doubling it. If you cook twice this amount in a huge dish, I worry the top will get overdone before the inside is cooked. If you only have one big baking dish it might work if you cover the top with foil if it’s getting two brown.
Thank you!!!
Is this something I can make the night before and pop in the oven when I wake up? I am hoping to free up my time on busy mornings, but still provide a healthy and delicious breakfast.
I haven’t done it that way. But I think it would work as long as you let the ingredients come to room temperature before you bake it. Let me know how it works for you; I’d love to know.
Sorry about that, thanks for catching it and tell me. It was a 9″ x 13″ dish. I added that to the post.
Just made this and am really enjoying it! Thank you for such a quick and easy recipe (no precooked veggies – yay) and the tip for cutting the number of servings in half. A small can of fire roasted tomatoes with serrano chiles gave it a small kick and made it even easier. I used a four cheese Mexican blend and this baby was ready to eat in 30 minutes. Can’t beat that!.
Yaay, so glad to hear you are enjoying it! I love that Four Cheese Mexican Blend, it’s always in my fridge.
*Meant to say the Deconstructed Pizza Casserole!
Got it!
I love that your recipes don’t call for a bunch of weird ingredients that most people don’t keep in their pantry. Trying the deconstructed casserole tonight. Looking forward to trying this one next!
Well I have to confess that not *all* of them are this simple, but I do try to be aware of that. Hope you enjoy!
I haven’t tried it that way, but if the tomatoes are drained really well and you use the Casserole Crock or a large oval slow cooker I think it might work. If you enter “slow cooker breakfast” into the search bar you can see some egg dishes made in the slow cooker to help you adapt this one. Love to hear how it works!
There's nothing about this recipe that I don't like, except the fact that I don't have one sitting in my fridge for easy breakfasts this week! Thanks for linking to one of my recipes, too.
Thanks Lydia! I was wishing we'd done a better job of cleaning off the side of the casserole dish before we took photos, but oh well. It was delicious.
JNo, glad you're enjoying it!
This was yummy! Still eating it – I used 8 eggs and added more veggies. Made me 8 servings. Thanks so much for all your recipes!
Pretty much any seasoning that will taste good with eggs will work as a substitute for Spike in egg casseroles.
quick question what can I use in place of the spike seasoning if I cant find it at my store ? Would a mexican seasoning work like a taco seasoning ?
So glad the recipes are working for you!
Angie, I bet it would be good.
Am I honestly the only one considering subbing a can of Rotel diced tomatoes with green chiles for this recipe? I've been scrambling eggs with them for months already (I drain them well but saute them a little in extra-virgin olive oil to boil out the last of the juices) but it would be nice to have something in the fridge I can just toss in the microwave when I'm running late.
Just took this out of the oven, half Eggbeaters, half real eggs, and it looks delicious! I can't tell you how grateful I am for this blog. My husband and I love to cook, and have been doing SB for about two months now. He has lost 20 pounds, me, 11. We do our cooking for the week on Sunday, and we were getting pretty bored with the egg cups in the SB book. Every recipe we have tried from your blog has been wonderful. We are confident we will be able to stick with it, because of all the great recipes. Thanks so much!
Jered, thanks so much. Very glad to hear you're enjoying the blog.
Great recipe!
I made it earlier this week and have been eating it for breakfast every day. You're blog is the best source for SB recipes that I've found! Keep them coming!
JoAnn,
If there’s any possible way to do it, I would cook this right before it’s going to be eaten for a special event like that. Although this sort of casserole can be frozen, it’s definitely better made fresh. You could mix all the ingredients the night before and store them in the refrigerator until you’re ready to bake. You might even be able to mix them a few days in advance, although I haven’t tried that.
Another option, if it’s only going to be a few days later, you could cook it ahead and just store the cooked casserole in the refrigerator until the day you need it, then reheat in the oven for a few minutes. (Or it can be reheated in the microwave but that would be hard to do for a whole casserole.)
Have fun! And congratulations to your daughter.
Kalyn,
My daughter is getting married and will be having her wedding stretch over 3 days. We are planning a Sunday brunch, but will be arriving at the destination the Wednesday before. We hope to cook ahead for the Sunday brunch and are interested in using some of your recipes. My question: do I make the casserole, freeze it, thaw, then cook or do I make the casserole, cook, cool down, freeze, then thaw and reheat?
Thanks for any help you can give me!
Jo
I like the southwester theme of this one!
Love the spicy little wallop this Southwestern Egg Casserole would pack—just the sort of breakfast I long to wake up to.
Thanks also for sharing a link to the Egg & Artichoke Casserole on Inn Cuisine. That particular recipe came to me by way of an inn owner in San Antonio, Texas. She also sent me a recipe for Texas-style eggs Benedict that I've been dying to try. I bet it packs a wallop too!
This would be a great casserole to make on a Sunday then take portions to work Mon-Fri. I like that idea!
I usually try to get the cooking done ahead of time when I’m entertaining. Next weekend I’m making brunch for some wonderful friends who love spicy food. This recipe looks like it fits the bill. Thanks.
I love putting salsa on my eggs. Adding veggies helps too because I am not the biggest egg fan. I usually do scrambled egg whites with veggies. The casserole looks good though and I like that it feeds a lot of people!
mmm look sgood!
I used to make this all the time when my kids were younger. But I used Tony’s and put jalapenos like my mother always did. Cook it up, slice and stick it in the frige. Kids could warm up their own breakfast in the am before school – one they liked! This is a yummy recipe – karen.
Pearl, it makes 10-12 servings.
You could cut the recipe in half, freeze the other half of the can of tomatoes and chiles together, and make it another time.
wow 18 eggs is a lot! 🙂
Beautiful colors! This would be a nice dish to wake up to.
Nerissa, this will keep in the refrigerator for at least a week, and it also freezes well.
my husband would love this! gues si’ll have to make it for him – thanks for the idea!
That makes me very hungry. I love eggs and cheese and salsa. And freezing it in portions is a great idea.
Jennifer, I agree, salsa is great with eggs.
Sara, good idea. I should edit and add that information. It makes 10 or 12 servings, depending on how big you cut them and whether this is your whole breakfast. I usually cut mine in ten pieces.
Sounds really really good! 18 eggs is a lot! How many people does that feed.
I love eggs and salsa! I always scramble them and serve them in a tortilla–the casserole is a great idea.