Eggs Rotel Bake
Wake up your morning routine with this flavorful and satisfying Eggs Rotel Bake, a simple yet delicious breakfast casserole perfect for feeding a crowd or meal prepping for the week. Packed with protein from fluffy eggs, bold Rotel diced tomatoes and green chilies, and melty layers of cheddar and Monterey Jack cheese, this dish bursts with zesty Tex-Mex flair. A touch of cream gives the bake a rich, velvety texture, while optional crumbled breakfast sausage adds an extra savory punch. With the convenience of pantry staples and a quick prep time of just 15 minutes, this baked egg dish is ideal for busy mornings. Garnished with fresh cilantro for an herby finish, it’s the ultimate one-dish wonder for brunch gatherings or weekday meals. Keywords: eggs Rotel bake, breakfast casserole, Tex-Mex breakfast recipe, easy egg dish, meal prep breakfast.
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Recipe Information
Ingredients
- 8 large eggs
- 1 can (10 ounces) Rotel diced tomatoes and green chilies (original or preferred heat level)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 0.25 cup heavy cream
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 0.5 cup cooked and crumbled breakfast sausage (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh cilantro (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish with non-stick spray or a small amount of olive oil.
In a small skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool slightly.
In a large mixing bowl, crack all 8 eggs. Whisk them together with the heavy cream, salt, and black pepper until well combined.
Drain the can of Rotel tomatoes and green chilies and add them to the egg mixture. Stir in the sautéed onions and garlic. If using, also stir in the cooked breakfast sausage.
Add half of the shredded cheddar cheese and half of the Monterey Jack cheese to the egg mixture, folding gently to combine.
Pour the egg mixture into the prepared baking dish, spreading it out evenly.
Sprinkle the remaining cheddar and Monterey Jack cheeses over the top of the egg mixture.
Bake in the preheated oven for 25-30 minutes, or until the eggs are set in the middle and the top is lightly golden brown.
Remove the bake from the oven and let it cool for 5 minutes. Garnish with fresh chopped cilantro before serving.
Cut into squares and serve warm. Enjoy!
Nutrition Facts
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 784 mg | 34% | |
| Total Carbohydrate | 5.5 g | 2% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 2.0 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 321 mg | 25% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 238 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
