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.
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 Broccoli, Spinach, 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!