This is the 2nd recipe here at Grounded and Surrounded that my Aunt Cyndi has inspired.
She always makes the most delicious food when we visit and this Southwest Egg Bake (formerly known as Marilyn’s Baked Eggs) was an amazing part of her brunch last time!
Who knew a couple cans of diced green chiles, shredded cheese, and eggs could make such a delicious breakfast recipe?!
The flavors in this recipe are HUGE! I honestly thought there had to be more to this recipe when I first saw it because it is just too simple to be that tasty.
However, I baked the recipe for myself with a few healthier tweaks than the original and we all loved it just the same!
The original recipe called for 1/2 a cup of butter to grease the pan and that just seemed a little much for me so I omitted it and used non-stick cooking spray.
And, as if it needs to be said, I love plain Greek yogurt so naturally I substituted it for the cottage cheese.
I rarely have cottage cheese in my fridge, but if you do, by all means use it in this recipe!
I also used oat flour in place of regular white flour to make to gluten-friendly. So if you are gluten-free this is the perfect healthy breakfast recipe for you too!
This Southwest Egg Bake is super filling and satisfying thanks to the eggs, plain Greek yogurt, and shredded Pepperjack and cheddar cheeses.
I literally have no idea how the diced green chiles and cheese give it the flavor punch it has, but I am glad they do!
Pair this egg bake with fresh berries and steel cut oatmeal and you have the perfect meal!
Protein, carbs, and fruit. Sounds good to me. 😉
If you are a meal-prepper you will also love this recipe. One recipe, makes enough to feed at least 6, so if you make it just for yourself you have breakfasts for the next week. Woot woot!