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Kalyn's Kitchen

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! 

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Low-Carb Southwest Egg Casserole title photo

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 BroccoliSpinach, 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!

Low-Carb Southwest Egg Casserole process shots collage

How to Make Low-Carb Southwest Egg Casserole:

(Scroll down for complete printable recipe including nutritional information.)

  1. Preheat oven to 375F/190C and spray casserole dish with non-stick spray.
  2. Dump tomatoes into a colander (affiliate link) and let them drain well. 
  3. Slice green onions (and I do recommend using the full amount.)
  4. Put drained tomatoes, sliced green onions, and diced green chiles (affiliate link) into the casserole dish.
  5. Beat the eggs until they’re well-combined and add salt and pepper, and Spike Seasoning (affiliate link). 
  6. Sprinkle 3/4 cup Monterey Jack cheese and 3/4 cup Mozzarella cheese over the veggies.
  7. Then pour the egg mixture over the other ingredients, and stir with a fork to combine.
  8. 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.
  9. Serve hot, garnished with a few greens onions and eaten with sour cream and salsa if desired.

Low-Carb Southwest Egg Casserole close-up photo

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!

Low-Carb Southwest Egg Casserole close-up photo

Low-Carb Southwest Egg Casserole

Yield 8 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

This delicious Low-Carb Southwest Egg Casserole uses ingredients you probably have on hand.


  •  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


  1. Dump the tomatoes into a colander (affiliate link) placed in the sink and let them drain well.
  2. Slice the green onions (and I do recommend using the full amount because they add a lot of flavor.)
  3. 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.)
  4. Beat the eggs until they're well-combined and add salt and pepper, and Spike Seasoning (affiliate link).
  5. Sprinkle 3/4 cup Monterey Jack cheese and 3/4 cup Mozzarella cheese over the veggies.
  6. Then pour over the egg mixture, and stir with a fork to combine.
  7. Sprinkle the other 1/4 cup of each kind of cheese over the top.
  8. Bake in a preheated 375F/190C oven about 30 minutes, or until eggs are completely set and the casserole is lightly browned on top.
  9. Serve hot, with sour cream and salsa if desired.


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 January 2020.)

Nutrition Information:



Serving Size:


Amount 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Southwest Egg Casserole thumbnail photo

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.

Pinterest image of Low-Carb Southwest Egg Casserole

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    51 Comments on “Low-Carb Southwest Egg Casserole”

  1. I’ll have to remember this one for when I’m cooking brunch for a lot of people. I bet 1 ostrich egg would work as a substitute for the chicken eggs.

  2. 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!

  3. 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.

  4. 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.

  5. wow 18 eggs is a lot! 🙂

  6. Beautiful colors! This would be a nice dish to wake up to.

  7. Zoe, haven’t heard of Slap Ya Mama, but it sounds interesting! Glad you liked it.

  8. I’m not a huge salsa fan, so while this isn’t my favorite egg casserole, I liked it. My husband will probably love it (he’s out of town right now, but I’ll freeze him some). I had mushrooms I had to use up, so I sauteed those with four green onions and added that. I also used 9 eggs and 1.75 cup egg sub. I didn’t have Spike, but used Slap Ya Mama instead (http://www.slapyamama.com/) — it’s just a blend of salt, garlic powder, black pepper, and red pepper.

  9. Nerissa, this will keep in the refrigerator for at least a week, and it also freezes well.

  10. 18 eggs? Oh my goodness. Way too much for two people! Hmmm… tweaking time, perhaps

  11. my husband would love this! gues si’ll have to make it for him – thanks for the idea!

  12. Biggles, I guess I’m a lover not a fighter. (Although some of my friends would laugh their heads off if I said that to them.)

  13. Dangit Kalyn! You’re supposed to fight back. I call you names, you call me names … you know?


  14. That makes me very hungry. I love eggs and cheese and salsa. And freezing it in portions is a great idea.

  15. Biggles, you have my blessing to use jalapenos in yours. Yes, I guess I’m a wimp.

  16. How come not jalapenos? You wimpin’ out on me?

    Or maybe just a little of those chipotles in adobo? Oh yeah.


  17. 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.

  18. Sounds really really good! 18 eggs is a lot! How many people does that feed.

  19. I love eggs and salsa! I always scramble them and serve them in a tortilla–the casserole is a great idea.