Low-Carb Southwest Egg Casserole

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

Directions

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.