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Low-Carb Southwest Egg Casserole

Low-Carb Southwest Egg Casserole
  • Category


  • Cusine



 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


Dump the tomatoes into a colander placed in the sink and let them drain well. Slice the green onions Put the drained tomatoes, sliced green onions, and diced green chiles into the casserole dish and stir to combine. 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.