Spicy Southwest Breakfast Casserole for a Delicious Keto Start
Enjoy a hearty and flavorful Spicy Southwest Breakfast Casserole that is perfect for a keto diet.
Equipment
- 9×13-inch baking dish
Ingredients
For the Base
- 8 large Eggs Use room temperature for fluffier texture.
- 1 cup Diced Green Chiles Can use fresh or canned.
- 1 cup Diced Tomatoes Drain well before use.
- 1/2 cup Green Onions Use both white and light green parts.
For the Cheesy Goodness
- 1 cup Monterey Jack Cheese Can substitute with Colby Jack or mild Cheddar.
- 1 cup Mozzarella Cheese
For Seasoning
- 2 tablespoons Spike Seasoning Or any all-purpose seasoning blend.
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Instructions
How to Make Spicy Southwest Breakfast Casserole
- Preheat Oven to 375°F.
- Prepare Ingredients: Drain diced tomatoes, slice green onions, and measure cheeses.
- Combine Base Ingredients in the baking dish: Mix drained tomatoes, sliced green onions, and diced green chiles.
- Whisk Eggs: Crack eggs, whisk until frothy, and stir in seasonings.
- Layer Ingredients: Sprinkle 3/4 cup of each cheese over the veggie base, then pour egg mixture over and fold together.
- Top with remaining cheese to melt and create a crust.
- Bake for 30 minutes, ensure it's set but slightly jiggles in the center.
- Rest for 2-3 minutes before serving hot.
Notes
Optional: Garnish with fresh salsa and sour cream for enhanced flavor.