Keto Spicy Southwest Breakfast Casserole for Busy Mornings
A hearty yet healthy Keto Spicy Southwest Breakfast Casserole that is perfect for busy mornings and packed with vibrant flavors.
Equipment
- Oven
- - Baking dish
- Mixing bowl
Ingredients
For the Base
- 1 tbsp Spike Seasoning Enhances flavor; substitute with any all-purpose seasoning blend
- 4 oz Diced Green Chiles Canned or fresh
- 14 large Eggs Room temperature for fluffiness
For the Cheese Layers
- 1 cup Shredded Monterey Jack Cheese Freshly shredded is preferred
- 1 cup Shredded Mozzarella Cheese Opt for high-quality cheese
For Toppings
- 0.5 cup Sliced Green Onions Include both white and light green parts
- Black Pepper Adjust to taste
- Salt Adjust to taste
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Prepare the ingredients by draining the canned tomatoes thoroughly, slicing the green onions, and measuring out your cheeses.
- Combine the drained tomatoes, diced green chiles, and sliced green onions in a 9x13 inch baking dish.
- Whisk the room temperature eggs in a large bowl until frothy, then add salt, black pepper, and Spike Seasoning.
- Layer ¾ cup of shredded Monterey Jack and ¾ cup of shredded Mozzarella cheese over the vegetable mix.
- Pour the whisked egg mixture evenly over the layered ingredients and gently stir with a fork.
- Top it off with the remaining cheeses—¼ cup each of Monterey Jack and Mozzarella.
- Bake in the preheated oven for about 30 minutes, checking around 25 minutes.
- Let rest for 2-3 minutes before slicing.
Notes
Serve with fresh avocado slices for an added creamy touch.