This Southwest Breakfast Casserole is just the recipe for breakfast, brunch or holiday time when you need to feed a crowd! It’s quick and easy – just blend and bake – free yourself to drink a cappuccino and enjoy the morning while this yummy egg casserole bakes.
On Christmas morning I find it easiest to make a breakfast egg bake. Everyone is excited about opening gifts and digging through stocking loot – the 1-hour bake time is ideal for accomplishing both breakfast and gift opening.
When having brunch guests, a casserole gives you plenty of time to get yourself ready while it’s in the oven baking.
It’s fluffy and rich with Southwestern flair:
- black beans
- diced green chiles
- shredded cheese
- cottage cheese
The cottage cheese gives this egg casserole that extra lift. Plus it adds extra protein.
How to serve this Southwest Breakfast Casserole
I suggest topping this with sliced avocado, your favorite salsa or perhaps your most favorite hot sauce – mine is Yellowbird.
I found Yellowbird while Traveling & Eating in Austin, TX. After purchasing a trio of hot sauces at the local HEB grocery store, we brought them to Christmas that year and my brother-in-law loved these sauces so much he bought them online immediately after tasting them.
A perfect foodie gift indeed!
Serve this Southwest Breakfast Casserole alongside a savory buttermilk biscuit or sweet lemon cranberry scone plus a fruit salad you have a wonderful breakfast spread!
This basic breakfast casserole recipe can be followed to create all types of breakfast casseroles.
Here are a few combos to try:
+ Greek: chopped tomatoes (drained), spinach (thawed + squeezed dry), feta + dried oregano
+ Italian: chopped tomatoes (drained), basil, shredded mozzarella + Italian seasoning
+ Fall Flavor: roasted butternut squash, gruyere + thyme
This Southwest Breakfast Casserole makes a scrumptious breakfast that everyone will love!
This breakfast casserole is easy, delicious and feeds a crowd. Mild green chilis, black beans, corn and cheese topped with your favorite salsa.
- 12 large eggs
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp Kosher salt
- 1/2 tsp ground coriander
- 6 oz shredded Monterey jack/cheddar cheese blend
- 16 oz small curd cottage cheese low fat
- 1/4 cup butter melted
- 2 4 oz cans, diced green chilies
- 1 cup whole kernel corn (canned corn - drained, or frozen corn)
- 1 15 oz can black beans, drained and rinsed
Preheat oven to 350F and grease a 13" x 9" glass baking dish.
With a mixer, beat eggs until light.
Add all remaining ingredients and blend well.
Pour into prepared dish and bake for 55-60 min until puffy and golden and a knife inserted in the center comes out clean.
Top with avocado slices, salsa and/or hot sauce.
*If you'd like to add cooked bacon or crumbled cooked sausage to the mix, this is also an option.
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Looks delish! Any chance it could be “make-ahead” in any way? Thanks!
Hi Michele, you could definitely make the whole thing ahead of time and reheat it covered in foil. When I make this, we eat it for a whole week, so I make it and refrigerate, then cut individual slices out to reheat as needed. It’s just as yummy 5 days later.
Great, thanks! Considering for Christmas morning!
This is delicious right out of the oven and reheated!
Emily, bravo! What a great idea! Love this. I’m sure this is incredibly delicious!
Emily, this recipe would be perfect for those cold nights. Looking forward to making this for my family.