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
- corn
- 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
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Preheat oven to 350F and grease a 13" x 9" glass baking dish.
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With a mixer, beat eggs until light.
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Add all remaining ingredients and blend well.
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Pour into prepared dish and bake for 55-60 min until puffy and golden and a knife inserted in the center comes out clean.
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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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Michele
Looks delish! Any chance it could be “make-ahead” in any way? Thanks!
Emily
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.
Michele
Great, thanks! Considering for Christmas morning!
Kirsti
This is delicious right out of the oven and reheated!
Olga
Emily, bravo! What a great idea! Love this. I’m sure this is incredibly delicious!
Emily
Thanks Olga!
Alina
Emily, this recipe would be perfect for those cold nights. Looking forward to making this for my family.