Southwest Egg Casserole
This Southwest Egg Casserole is a flavorful brunch star packed with fluffy eggs, melty cheese, and a spicy kick!
Servings: 8 servings
Ingredients
- 1 can diced tomatoes 14.5 oz, drained
- 14 large eggs fresh for fluffiness
- 1 can diced green chiles 4 oz, adjust spice to taste
- to taste Salt
- to taste fresh-ground black pepper
- 2 tsp Spike Seasoning unique flavor blend
- 1 cup grated Monterey Jack cheese creamy and melty
- 1 cup grated Mozzarella cheese adds stretch and creaminess
- 1/2 cup thinly sliced green onions for garnish
Instructions
- Preheat your oven to 350°F (175°C) to ensure even cooking.
- In a large mixing bowl, whisk together the 14 eggs until well beaten. Add drained diced tomatoes and diced green chiles, mixing until combined.
- Sprinkle in salt, fresh-ground black pepper, and Spike Seasoning. Stir until evenly distributed.
- Fold in grated Monterey Jack and Mozzarella cheeses, ensuring they are well mixed.
- Add thinly sliced green onions and give it one last stir to combine.
- Pour the mixture into a greased 9x13 inch baking dish and spread evenly. Bake for 30-35 minutes until the center is set and the top is lightly golden.
- Remove from the oven, let cool for a few minutes, then slice and serve warm.
Equipment
- Large Mixing Bowl
- 9x13 inch Baking Dish
- Whisk
- Spatula
- Oven
Notes
- Make ahead by preparing the night before and refrigerating.
- Try swapping green chiles for diced jalapeños or bell peppers.
- Store leftovers in an airtight container for up to 4 days.
- Reheat individual portions in the microwave for 1-2 minutes.
- Pair with fresh fruit or a light salad for a complete meal.