Southwest Egg Casserole

Southwest Egg Casserole

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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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 week is the start of renewed efforts at low-carb eating for many people, I thought it was a great time to remind you about this tasty breakfast idea that uses ingredients many of you probably keep on hand. And the photos definitely were in need of a makeover, so I made it again and snapped some new ones so I could share it in the new year.

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!

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