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Low Carb Southwest Egg Casserole Recipe


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     Low Carb Southwest Egg Casserole

Category   Breakfast - Brunch
Sub Category   None

18 eggs
14.5 oz can, diced tomatoes
4 oz can, dices green chilies
3-4 c. shredded mexican cheese
2-3 green onions, chopped
sour cream
1/4 t. salt
1/4 t. black pepper
mexican seasoning

Preheat oven o 375 degrees. Spray 9 x 13 casserole. Drain tomatoes. Beat eggs. Mix in tomatoes, chilies, salt, peeper and seasoning.
Sprinkle 2 c. cheese on bottom of casserole dish. Sprinkle green onions over the cheese. Pour egg mixture on top. Sprinkle rest of the cheese on top of the eggs.
Bake uncovered 40 minutes or until eggs are well set and starting to brown. Serve with salsa ad sour cream.

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