Low-Carb Southwest Egg Casserole
Low-Carb Southwest Egg Casserole uses ingredients you probably have on hand to make a cheesy breakfast casserole with Southwestern flavors!
For years now I’ve been a fan of making some kind of breakfast casserole on the weekend so I have breakfast made for at least part of the week, and when I manage to do that bit of Weekend Food Prep I know I’ll have an easier time staying on track for the week. 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 this Low-Carb 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 week is the start of renewed efforts at low-carb eating for many people, I thought it was a great time to remind you about this tasty breakfast idea that uses ingredients many of you probably keep on hand. And the photos definitely were in need of a makeover, so I made it again and snapped some new ones so I could share it in the new year.
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 uses canned tomatoes, diced green chiles (affiliate link), green onions, cheese, and of course eggs, plus I always add some Spike Seasoning (affiliate link) but that’s completely optional. 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 can of Ro-Tel Tomatoes with Green Chiles (affiliate link) for the smaller version.
I know a lot of people are eating more meatless meals these days, and this is a Meatless 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; hope you enjoy!
How to Make Low-Carb Southwest Egg Casserole:
(Scroll down for complete printable recipe including nutritional information.)
- Preheat oven to 375F/190C and spray 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 Breakfast Ideas to Try:
Low-Carb and Gluten-Free Breakfast Muffins with Zucchini and Feta ~ 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
Donna’s Low-Carb High-Fiber Grain-Free Breakfast Muffins ~ 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!
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 January 2020.) 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.
Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 16gSaturated Fat: 8gUnsaturated Fat: 7gCholesterol: 350mgSodium: 822mgCarbohydrates: 5gFiber: 2gSugar: 3gProtein: 19g
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 January 2020.)
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 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 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.