Monday, January 12, 2009

Southwestern Egg Casserole

Southwestern Egg Casserole
A delicious breakfast casserole that uses ingredients you probably have on hand!

(Updated January 2008) Early January when we started the month of South Beach Diet phase one recipes, I wrote about Basic Instructions for South Beach Diet Friendly Breakfast Casseroles, sharing options for ingredients and different sized baking dishes. When I wrote that, I looked in Eggs and Breakfast Dishes at some of the egg casseroles I've made, and it was obvious (at least to me!) that some of them needed a new photo. A few days later I made this Southwestern Egg Casserole, a recipe I came up with in 2006 for an egg casserole you can make from almost entirely pantry ingredients. My friend Georgette stopped by on her way home from church, and she gave the recipe a thumbs up! When you want to make a tasty breakfast but your vegetable crisper is empty, give this recipe a try.


This recipe starts with a layer of cheese in the sprayed baking dish. I use Four Cheese Mexican Blend from Costco, which is a fairly low-fat blend of cheeses.


Then a mixture of drained canned tomatoes, eggs, canned green chiles, and Spike Seasoning is poured over the cheese. I like to take a fork and gently mix so the cheese is well-distributed in the egg mixture.


It wasn't in the original recipe, but now I'd add a few thinly sliced green onions, which is something I always have on hand even when my crisper is empty. You can definitely make this without the green onions though if your crisper really is empty!

(You may want to read Basic Instructions for South Beach Diet Friendly Breakfast Casseroles which has instructions for different sizes of pan and ingredient options for this type of breakfast casserole.)

Southwestern Egg Casserole
(Makes 10-12 servings, recipe created by Kalyn when the veggie crisper was bare.)

Ingredients:
18 eggs
4 oz. can diced green chiles (Anaheim chiles, not jalapenos)
14.5 oz. can diced tomatoes, very well drained
(I recommend Muir Glen or Dei Fratelli organic tomatoes)
Spike Seasoning to taste, about 2 tsp. for me
12 oz. grated cheese (I use low-fat sharp cheddar or Four cheese Mexican Blend, also low-fat)
2-3 T thinly sliced green onions (optional but good)
Sour cream, for serving (I use light sour cream)
Salsa, for serving

Instructions:
Preheat oven to 375 F. Open tomatoes and place in colander placed in the sink to drain. Spray 9" X 12" glass casserole dish with nonstick spray or olive oil.

In large bowl, beat eggs until well-combined, then mix in well-drained tomatoes, green chiles with any juice, and Spike seasoning. Put cheese in bottom of casserole dish . Sprinkle with green onions if using, then pour egg mixture over. (I like to take a fork and gently mix so all the cheese is well distributed in the egg.)

Bake uncovered 40-45 minutes, or until eggs are well set and top is starting to brown slightly. Serve casserole hot with a dollop of sour cream on top and a few spoonfuls of salsa on top.

Egg casseroles can be frozen, but I usually just store in the refrigerator for breakfast all during the week. If you do freeze it, expect that some liquid is released when it is reheated. This casserole has more liquid than most because of the tomatoes. For best results, reheating frozen egg casserole in microwave, thaw in refrigerator, and put a paper towel under it when reheating to absorb some of the liquid.

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More Breakfast Casseroles to Try:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Breakfast Casserole with Mushrooms, Green Bell Peppers, and Feta from Kalyn's Kitchen
Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese from Kalyn's Kitchen
Broccoli Cheese Breakfast Casserole from Kalyn's Kitchen
Mushroom and Feta Breakfast Casserole from Kalyn's Kitchen
Sausage Breakfast Casserole from Simply Recipes
Egg and Artichoke Casserole from Inn Cuisine
Bacon and Egg Breakfast Bake from Kitchen Parade
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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39 comments:

Jennifer said...

I love eggs and salsa! I always scramble them and serve them in a tortilla--the casserole is a great idea.

Sara said...

Sounds really really good! 18 eggs is a lot! How many people does that feed.

Kalyn said...

Jennifer, I agree, salsa is great with eggs.

Sara, good idea. I should edit and add that information. It makes 10 or 12 servings, depending on how big you cut them and whether this is your whole breakfast. I usually cut mine in ten pieces.

drbiggles said...

How come not jalapenos? You wimpin' out on me?

Or maybe just a little of those chipotles in adobo? Oh yeah.

Biggles

Kalyn said...

Biggles, you have my blessing to use jalapenos in yours. Yes, I guess I'm a wimp.

sher said...

That makes me very hungry. I love eggs and cheese and salsa. And freezing it in portions is a great idea.

drbiggles said...

Dangit Kalyn! You're supposed to fight back. I call you names, you call me names ... you know?

xo

Kalyn said...

Biggles, I guess I'm a lover not a fighter. (Although some of my friends would laugh their heads off if I said that to them.)

Rorie said...

my husband would love this! gues si'll have to make it for him - thanks for the idea!

Nerissa said...

18 eggs? Oh my goodness. Way too much for two people! Hmmm... tweaking time, perhaps

Kalyn said...

Nerissa, this will keep in the refrigerator for at least a week, and it also freezes well.

Zoe said...

I'm not a huge salsa fan, so while this isn't my favorite egg casserole, I liked it. My husband will probably love it (he's out of town right now, but I'll freeze him some). I had mushrooms I had to use up, so I sauteed those with four green onions and added that. I also used 9 eggs and 1.75 cup egg sub. I didn't have Spike, but used Slap Ya Mama instead (http://www.slapyamama.com/) -- it's just a blend of salt, garlic powder, black pepper, and red pepper.

Kalyn said...

Zoe, haven't heard of Slap Ya Mama, but it sounds interesting! Glad you liked it.

T.W. Barritt at Culinary Types said...

Beautiful colors! This would be a nice dish to wake up to.

Pearl said...

wow 18 eggs is a lot! :)

Kalyn said...

Pearl, it makes 10-12 servings.

You could cut the recipe in half, freeze the other half of the can of tomatoes and chiles together, and make it another time.

Karen said...

I used to make this all the time when my kids were younger. But I used Tony's and put jalapenos like my mother always did. Cook it up, slice and stick it in the frige. Kids could warm up their own breakfast in the am before school - one they liked! This is a yummy recipe - karen.

Pearl said...

mmm look sgood!

Maria said...

I love putting salsa on my eggs. Adding veggies helps too because I am not the biggest egg fan. I usually do scrambled egg whites with veggies. The casserole looks good though and I like that it feeds a lot of people!

Marc @ NoRecipes said...

I'll have to remember this one for when I'm cooking brunch for a lot of people. I bet 1 ostrich egg would work as a substitute for the chicken eggs.

Cristie said...

I usually try to get the cooking done ahead of time when I'm entertaining. Next weekend I'm making brunch for some wonderful friends who love spicy food. This recipe looks like it fits the bill. Thanks.

Christine said...

This would be a great casserole to make on a Sunday then take portions to work Mon-Fri. I like that idea!

Sandie said...

Love the spicy little wallop this Southwestern Egg Casserole would pack---just the sort of breakfast I long to wake up to.

Thanks also for sharing a link to the Egg & Artichoke Casserole on Inn Cuisine. That particular recipe came to me by way of an inn owner in San Antonio, Texas. She also sent me a recipe for Texas-style eggs Benedict that I've been dying to try. I bet it packs a wallop too!

Kevin said...

I like the southwester theme of this one!

Jo-Ann said...

Kalyn,
My daughter is getting married and will be having her wedding stretch over 3 days. We are planning a Sunday brunch, but will be arriving at the destination the Wednesday before. We hope to cook ahead for the Sunday brunch and are interested in using some of your recipes. My question: do I make the casserole, freeze it, thaw, then cook or do I make the casserole, cook, cool down, freeze, then thaw and reheat?
Thanks for any help you can give me!
Jo

Kalyn said...

JoAnn,
If there's any possible way to do it, I would cook this right before it's going to be eaten for a special event like that. Although this sort of casserole can be frozen, it's definitely better made fresh. You could mix all the ingredients the night before and store them in the refrigerator until you're ready to bake. You might even be able to mix them a few days in advance, although I haven't tried that.

Another option, if it's only going to be a few days later, you could cook it ahead and just store the cooked casserole in the refrigerator until the day you need it, then reheat in the oven for a few minutes. (Or it can be reheated in the microwave but that would be hard to do for a whole casserole.)

Have fun! And congratulations to your daughter.

Jered said...

Great recipe!

I made it earlier this week and have been eating it for breakfast every day. You're blog is the best source for SB recipes that I've found! Keep them coming!

Kalyn said...

Jered, thanks so much. Very glad to hear you're enjoying the blog.

Kate said...

Has anyone tried making this with half Eggbeaters?

Kalyn said...

I think it would be fine with Eggbeaters.

Kate said...

Just took this out of the oven, half Eggbeaters, half real eggs, and it looks delicious! I can't tell you how grateful I am for this blog. My husband and I love to cook, and have been doing SB for about two months now. He has lost 20 pounds, me, 11. We do our cooking for the week on Sunday, and we were getting pretty bored with the egg cups in the SB book. Every recipe we have tried from your blog has been wonderful. We are confident we will be able to stick with it, because of all the great recipes. Thanks so much!

Anonymous said...

I would like to make this to feed 5-6 people using egg whites and whole eggs. Can you give my the conversion to the smaller recipe size?

Kalyn said...

I wouldn't know exactly how to convert the recipe without trying it, but you could probably just cut the amounts in half and make half as much.

Angie said...

Am I honestly the only one considering subbing a can of Rotel diced tomatoes with green chiles for this recipe? I've been scrambling eggs with them for months already (I drain them well but saute them a little in extra-virgin olive oil to boil out the last of the juices) but it would be nice to have something in the fridge I can just toss in the microwave when I'm running late.

Kalyn said...

Angie, I bet it would be good.

Anonymous said...

Made this recipe this morning by using 500 grams (1 small carton) of egg whites (about equal to 8 whole eggs)and 10 eggs, it worked wonderfully! I also added some chopped peppers, fresh spinach,chopped 4 slices of back bacon, and fresh cilantro! I found this blog by looking for gestational diabetes friendly recipes and I figured south beach fit the bill! Thanks so much!

Kalyn said...

So glad the recipes are working for you!

Anonymous said...

quick question what can I use in place of the spike seasoning if I cant find it at my store ? Would a mexican seasoning work like a taco seasoning ?

Kalyn said...

Pretty much any seasoning that will taste good with eggs will work as a substitute for Spike in egg casseroles.

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