Barb B.
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.
INGREDIENTS
1 14.5 oz. can diced tomatoes, very well-drained
14 eggs
1 4 oz. can diced green chiles
salt and fresh-ground black pepper to taste
2 tsp. Spike Seasoning
1 cup grated Monterey Jack cheese
1 cup grated Mozzarella cheese
1/2 cup thinly sliced green onions
INSTRUCTIONS
Dump the tomatoes into a colander 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 flavors.)
Put the drained tomatoes, sliced green onions, and diced green chiles 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.
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 in a preheated 375F/190C oven 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 are Anaheim chiles, not spicy Jalapenos. If you don’t have Spike Seasoning, 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.)
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