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Easy Southwest Breakfast Casserole

December 12, 2017 by Emily Brees 7 Comments - This post may contain affiliate links.

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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.

Slice of egg casserole

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
  • corn
  • diced green chiles
  • shredded cheese
  • cottage cheese

The cottage cheese gives this egg casserole that extra lift. Plus it adds extra protein.

Egg casserole overhead in dish

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!

southwest breakfast  casserole square on plate


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


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This Southwest Breakfast Casserole makes a scrumptious breakfast that everyone will love!

5 from 3 votes
Print
Easy Southwest Breakfast Casserole
Prep Time
5 mins
Cook Time
55 mins
Total Time
1 hr
 

This breakfast casserole is easy, delicious and feeds a crowd. Mild green chilis, black beans, corn and cheese topped with your favorite salsa.

Course: Breakfast
Cuisine: American
Keyword: egg casserole
Servings: 12
Calories: 275 kcal
Author: Emily Brees | OatandSesame
Ingredients
  • 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
Instructions
  1. Preheat oven to 350F and grease a 13" x 9" glass baking dish.
  2. With a mixer, beat eggs until light.
  3. Add all remaining ingredients and blend well.
  4. Pour into prepared dish and bake for 55-60 min until puffy and golden and a knife inserted in the center comes out clean.
  5. Top with avocado slices, salsa and/or hot sauce.
Notes

*If you'd like to add cooked bacon or crumbled cooked sausage to the mix, this is also an option.

Nutrition Facts
Easy Southwest Breakfast Casserole
Amount Per Serving (1 g)
Calories 275
* Percent Daily Values are based on a 2000 calorie diet.

 

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Reader Interactions

Comments

  1. Michele

    December 20, 2017 at 7:35 am

    Looks delish! Any chance it could be “make-ahead” in any way? Thanks!

    Reply
    • Emily

      December 20, 2017 at 8:11 am

      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.

      Reply
      • Michele

        December 20, 2017 at 9:15 am

        Great, thanks! Considering for Christmas morning!

        Reply
  2. Kirsti

    January 30, 2018 at 4:59 pm

    This is delicious right out of the oven and reheated!

    Reply
  3. Olga

    March 21, 2019 at 11:03 am

    Emily, bravo! What a great idea! Love this. I’m sure this is incredibly delicious!

    Reply
    • Emily

      March 21, 2019 at 4:05 pm

      Thanks Olga!

      Reply
  4. Alina

    April 7, 2019 at 12:10 pm

    Emily, this recipe would be perfect for those cold nights. Looking forward to making this for my family.

    Reply

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I'm Emily - a home cook, gardener and recipe creator located in Flagstaff, AZ.

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