Low-Carb Southwest Egg Casserole

Ingredients

• 1 14.5 oz. can diced tomatoes, very well drained
• 14 eggs
• 1 4 oz. can diced green chiles
• salt and fresh-ground black pepper to taste
• 2 tsp. Spike Seasoning
• 1 cup grated Monterey Jack cheese
• 1 cup grated Mozzarella cheese
• 1/2 cup thinly sliced green onions

Directions

1. Set a colander in the sink, pour in the tomatoes, and leave them there until they are thoroughly drained.
2. Slice the green onions; using the full amount is worth it, since they add a lot of flavor.
3. Add the drained tomatoes, sliced green onions, and diced green chiles to the casserole dish, then stir everything together. If you’d like a garnish, set aside a few of the green onions.
4. Whisk the eggs until the yolks and whites are fully blended, then season them with salt, pepper, and Spike Seasoning.
5. Scatter 3/4 cup Monterey Jack cheese and 3/4 cup Mozzarella cheese over the vegetables.
6. Pour the egg mixture over the top, then use a fork to gently mix it through the vegetables and cheese.
7. Finish with the remaining 1/4 cup of each cheese sprinkled over the casserole.
8. Bake in a preheated 375F/190C oven for about 30 minutes, until the eggs are fully set and the top has a little browning.
9. Serve hot, adding sour cream and salsa if desired.