Southwestern Egg Bake
Wake up your taste buds with this hearty, flavor-packed Southwestern Egg Bake, a bold and colorful breakfast casserole that’s perfect for feeding a crowd. Brimming with spicy Mexican chorizo, tender black beans, vibrant bell peppers, and a touch of heat from jalapeño, this dish is topped with gooey cheddar cheese for a satisfying, Tex-Mex-inspired meal. Fluffy, protein-rich eggs whisked with whole milk tie everything together, creating a perfectly baked, golden-brown masterpiece. Seasoned with chili powder, cumin, and garlic powder, the flavors are as robust as they are comforting. Ideal for brunch gatherings or meal prep, this gluten-free casserole can be garnished with fresh cilantro for a pop of color and freshness. Serve it alongside warm tortillas, salsa, or a dollop of sour cream for an irresistible taste of the Southwest!
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Recipe Information
Ingredients
- 10 large eggs
- 0.5 cup whole milk
- 1 pound Mexican chorizo or spicy sausage
- 1 cup black beans (rinsed and drained)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 1 yellow onion (diced)
- 1 jalapeño (seeded and finely diced)
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray or a little olive oil.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, bell peppers, and jalapeño. Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft.
Add the chorizo or spicy sausage to the skillet. Cook for 6-8 minutes, breaking it up with a wooden spoon, until it's fully browned. Drain any excess grease.
Stir the black beans, chili powder, cumin, garlic powder, salt, and black pepper into the skillet. Mix well and remove from heat.
In a large bowl, whisk together the eggs and milk until smooth and well combined.
Spread the chorizo-vegetable mixture evenly across the bottom of the prepared baking dish.
Pour the egg mixture over the sausage and vegetables, ensuring it spreads evenly to cover everything.
Sprinkle the shredded cheddar cheese evenly over the top.
Bake the casserole in the preheated oven for 35-40 minutes, or until the eggs are set and the top is golden brown.
Remove the egg bake from the oven and let it cool for 5 minutes. Garnish with fresh cilantro before slicing into squares and serving.
Nutrition Facts
Calories |
2767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.1 g | 262% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 2268 mg | 756% | |
| Sodium | 7569 mg | 329% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 20.2 g | ||
| Protein | 161.0 g | 322% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1393 mg | 107% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2914 mg | 62% | |
*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.
