Kalyn's Kitchen

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! 

PIN the recipe to make it later!

Low-Carb Southwest Egg Casserole close-up 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 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!

What ingredients do you need for this 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

Low-Carb Southwest Egg Casserole process shots collage

How to make this recipe:

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

  1. Preheat oven to 375F/190C and spray a 9″ x 13″ 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 thumbnail 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. Preheat oven to 375F/190C and spray a 9" x 13" casserole dish with non-stick spray.
  2. Dump the tomatoes into a colander (affiliate link) placed in the sink and let them drain well.
  3. Slice the green onions (and I do recommend using the full amount because they add a lot of flavor.)
  4. 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.)
  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 over the egg mixture, and stir with a fork to combine.
  8. Sprinkle the other 1/4 cup of each kind of cheese over the top.
  9. Bake about 30 minutes, or until eggs are completely set and the casserole is lightly browned on top.
  10. 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 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 Southwest Egg Casserole

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    53 Comments on “Southwest Egg Casserole”

  1. 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!

  2. Pretty much any seasoning that will taste good with eggs will work as a substitute for Spike in egg casseroles.

  3. 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 ?

  4. So glad the recipes are working for you!

  5. Made this recipe this morning by using 500 grams (1 small carton) of egg whites (about equal to 8 whole eggs)and 10 eggs, it worked wonderfully! I also added some chopped peppers, fresh spinach,chopped 4 slices of back bacon, and fresh cilantro! I found this blog by looking for gestational diabetes friendly recipes and I figured south beach fit the bill! Thanks so much!

  6. Angie, I bet it would be good.

  7. 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.

  8. I wouldn't know exactly how to convert the recipe without trying it, but you could probably just cut the amounts in half and make half as much.

  9. I would like to make this to feed 5-6 people using egg whites and whole eggs. Can you give my the conversion to the smaller recipe size?

  10. 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!

  11. I think it would be fine with Eggbeaters.

  12. Has anyone tried making this with half Eggbeaters?

  13. Jered, thanks so much. Very glad to hear you're enjoying the blog.

  14. 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!

  15. 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.

  16. 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!

  17. I like the southwester theme of this one!

  18. 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!

  19. This would be a great casserole to make on a Sunday then take portions to work Mon-Fri. I like that idea!

  20. 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.