Low-Carb Southwest Egg Casserole
This delicious Low-Carb Southwest Egg Casserole uses ingredients you probably have on hand and this tasty breakfast idea is also Keto, low-glycemic, gluten-free, and meatless! Use the Diet-Type Index to find more recipes like this one.
I try to keep my fridge well-stock with vegetables and in the section for Low-Carb recipes you’ll find an assortment of egg casseroles ideas that include veggies like Kale, Broccoli, Swiss Chard, Spinach, bell peppers, mushrooms, and even asparagus when it’s in season. But this Low-Carb Southwest Egg Casserole is a recipe I came up with many years ago when the vegetable crisper was empty and I didn’t want to go to the store.The recipe uses drained canned tomatoes, canned green chiles, Mexican blend cheese, spices and eggs to create a delicious breakfast casserole that uses ingredients you probably always have on hand. I love this with a generous dollop or sour cream and salsa to continue the southwestern flavors; hope you enjoy!
This recipe uses 18 eggs for a large casserole that makes 8-10 servings. It keeps in the fridge for at least a week, but if you don’t want that many servings, I’d cut the recipe in half but still use the whole can of tomatoes and green chiles (or you could substitute a can of tomatoes with green chiles for the smaller version, that would be perfect.)
I’m trying my best to post a Meatless Monday recipe on the weekend for people who want an idea for something meatless to cook on Monday, and this breakfast casserole that I’m updating with new photos is something I’d enjoy for breakfast, lunch, or dinner. (If you want more ideas, I also have a very active Meatless Monday Pinterest board with ideas from blogging friends, and feature a weekly recipe for Meatless Monday at BlogHer.com.)(Low-Carb Southwest Egg Casserole was updated with better photos, January 2015.)
Dump the tomatoes into a colander placed in the sink and let them drain well. Beat the eggs in a bowl and then add the drained tomatoes, diced green chiles, salt and pepper, and Spike Seasoning. Spray the baking dish with olive oil or non-stick spray, put the 2 cups grated cheese in the bottom of the dish, top with the sliced green onions if using, pour over the egg mixture, and stir with a fork to combine.
Sprinkle the other 1/2 cup grated cheese over the top and bake in a preheated 375F/190C oven about 40 minutes, or until eggs are completely set and the casserole is lightly browned on top.
Serve hot, with sour cream and salsa if desired.
More Meatless Breakfast Ideas to Try:
Baby Kale and Mozzarella Egg Bake ~ Kalyn’s Kitchen
Broccoli, Mushroom, Egg, and Cheese Breakfast Casserole ~ The Perfect Pantry
Spinach and Mozzarella Egg Bake ~ Kalyn’s Kitchen
Spicy Scrambled Eggs ~ Leite’s Culinaria
Swiss Chard, Mozzarella, and Feta Egg Bake ~ Kalyn’s Kitchen
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!
Southwestern Egg Casserole
This delicious Low-Carb Southwest Egg Casserole uses ingredients you probably have on hand.
- 14.5 oz. can diced tomatoes, very well drained
- 18 eggs
- 4 oz. can diced green chiles (Anaheim chiles, not jalapenos)
- salt and fresh-ground black pepper to taste
- 2 tsp. Spike Seasoning (If you don’t have Spike, use any all-purpose seasoning blend that’s good with eggs.)
- 2 cups + 1/2 cup grated cheese (I used Four cheese Mexican Blend)
- 2-3 T thinly sliced green onions (optional but good)
- Sour cream, for serving (optional)
- Salsa, for serving (optional)
- Preheat oven to 375F/190C.
- Open tomatoes and pour into a colander placed in the sink to drain. Spray glass or ceramic casserole dish with non-stick spray or olive oil. (I used a dish that was 9 inches x 13 inches but any size close to that will work.)
- In large bowl, beat eggs until well-combined, then mix in well-drained tomatoes, green chiles with any juice, salt and pepper to taste, and Spike seasoning.
- Put 2 cups of grated cheese in bottom of casserole dish. Sprinkle the cheese with green onions if using, then pour egg mixture over. (I like to take a fork and gently mix so all the cheese is well distributed in the egg.)
- Sprinkle the other 1/2 cup cheese over the top.
- Bake uncovered about 40 minutes, or until eggs are well set and top is starting to brown slightly.
- Serve casserole hot with a dollop of sour cream on top and a few spoonfuls of salsa on top.
Egg casseroles can be kept in the fridge for at least a week and reheated in the microwave or in a hot toaster oven. I used to freeze casseroles like this, but freezing releases a lot of liquid from the egg and now I greatly prefer just to store them in the fridge.
Recipe created by Kalyn.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re making this for the South Beach Diet, they would recommend using reduced-fat cheese; that would make this recipe approved for any phase of the South Beach Diet. For other types of Low-Carb eating plans, use any blend of cheese you’d like.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.