Description
There’s something deeply comforting about a warm, hearty casserole packed with bold flavors, perfect for breakfast, brunch, or even a cozy dinner. This Southwest Egg Casserole combines fluffy eggs, colorful vegetables, and melted cheese into one delicious, family-friendly dish. Inspired by the vibrant cuisine of the American Southwest, it balances spice, texture, and richness, creating a meal that’s as satisfying to make as it is to eat. Ideal for weekends, gatherings, or meal prep for busy mornings, this casserole fills your kitchen with irresistible aromas and your table with smiles.
Ingredients
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10 large eggs
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1 cup milk (whole or 2%)
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1 ½ cups shredded cheddar cheese
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1 cup shredded Monterey Jack cheese
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1 medium onion, diced
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1 red bell pepper, diced
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1 green bell pepper, diced
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1 cup black beans, drained and rinsed
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1 cup corn kernels (fresh, frozen, or canned)
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1 medium tomato, diced
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1 small jalapeño, finely chopped (optional)
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2 cups cooked diced potatoes or hash browns
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1 teaspoon chili powder
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1 teaspoon ground cumin
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½ teaspoon smoked paprika
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½ teaspoon garlic powder
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Salt and black pepper, to taste
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2 tablespoons olive oil
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¼ cup fresh cilantro, chopped (plus more for garnish)
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Sour cream or avocado slices, for serving (optional)
Instructions
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Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
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In a large skillet, heat olive oil over medium heat. Sauté onion, red and green bell peppers, and jalapeño (if using) for 4–5 minutes until softened.
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Add corn, black beans, and diced tomato. Stir in chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Cook for 2 more minutes, then remove from heat.
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In a large bowl, whisk together eggs and milk until smooth. Stir in half of the cheddar and Monterey Jack cheeses and the chopped cilantro.
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Spread cooked potatoes or hash browns evenly in the prepared baking dish. Top with the sautéed vegetable mixture. Pour egg mixture over all ingredients, gently shaking the dish to settle the eggs.
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Sprinkle remaining cheeses evenly over the top.
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Bake 35–40 minutes until the center is set and the top is lightly golden. Insert a knife in the center to check—it should come out clean.
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Allow to cool for 10 minutes, then garnish with extra cilantro, avocado, or sour cream if desired. Slice and serve warm.
Notes
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For a richer flavor, add a handful of diced green chiles to the egg mixture.
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Allow casserole to cool slightly before cutting to ensure clean slices.
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Double the recipe to feed a larger crowd using two baking dishes.
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Perfect as breakfast, brunch, or a hearty dinner option.
- Prep Time: 20 minutes
- Cook Time: 40 minutes