This low-carb Southwest Egg Casserole uses ingredients you probably have on hand to make a cheesy breakfast casserole with Southwestern flavors! And this is a great breakfast to make on the weekend and eat leftovers later in the week.

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Low-Carb Southwest Egg Casserole close-up photo

For years now I’ve been a fan of making a breakfast casserole on the weekend, so I have leftovers to eat during the week, and when I manage to do that for Weekend Food Prep I know I’ll have an easier time staying on track. 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 weekend is Cinco de Mayo, it seemed like the perfect time to spotlight this breakfast casserole with Mexican flavors for my Friday Favorites pick! 

And I know a lot of people are wanting plant-based meals these days, and this is a Vegetarian 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!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete 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

How many eggs do you need for Southwest Egg Casserole?

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 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 10 oz. can of Ro-Tel Tomatoes with Green Chiles (affiliate link) for the smaller version.

What gives this breakfast casserole the Southwest flavors?

The Southwest Egg Casserole uses canned tomatoes and diced green chiles (affiliate link), with green onions and cheese, and of course it’s the diced green chiles that give this the Southwestern flavors. And I like to eat mine with salsa and sour cream, for even more of a south-of-the-border vibe.

More Breakfasts with Southwestern Flavors:

If you like starting out the day with a spicy breakfast option, check out Bobbi’s Egg Casserole with Cheese and Green Chiles, Mexican Baked Eggs, or Zucchini and Green Chile Breakfast Casserole.

Low-Carb Southwest Egg Casserole process shots collage

How to make Southwest Egg Casserole:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  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.

Southwest Egg Casserole shown in baking dish with sour cream and salsa

More Meatless Breakfasts to try:

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
Yield: 8 servings

Southwest Egg Casserole

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. And this is great to make on the weekend and enjoy leftovers later in the week.

Ingredients

  • 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

Instructions

  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.

Notes

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 in 2023.)

Nutrition Information:

Yield:

8

Serving Size:

1

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.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Square image for Southwest Egg Casserole in baking dish with salsa and sour cream in the background.

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 original 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 Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This easy and tasty Southwest Egg Casserole was first posted in 2006, and I’ve been making it ever since then. It was last updated with more information in 2023.

Pinterest image of Southwest Egg Casserole

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