Easy Low-Carb Southwest Egg Casserole

Southwestern Egg Casserole
(Makes 8-10 servings, recipe created by Kalyn when the veggie crisper was bare.)

(You may want to read Basic Instructions for Low-Carb Breakfast Casseroles which has instructions for different sizes of pan and ingredient options for this type of breakfast casserole.)

Ingredients:
14.5 oz. can diced tomatoes, very well drained
18 eggs
4 oz. can diced green chiles (Anaheim chiles, not jalapenos)
salt and fresh-ground black pepper to taste
2 tsp. Spike Seasoning
(If you don't have Spike, use any all-purpose seasoning blend that's good with eggs.)
2 cups + 1/2 cup grated cheese (I used Four cheese Mexican Blend)
2-3 T thinly sliced green onions (optional but good)
Sour cream, for serving (optional)
Salsa, for serving (optional)

Instructions:
Preheat oven to 375F/190C. Open tomatoes and pour into a colander placed in the sink to drain. Spray glass or ceramic casserole dish with non-stick spray or olive oil.  (I used a dish that was 9 inches x 13 inches but any size close to that will work.)

In large bowl, beat eggs until well-combined, then mix in well-drained tomatoes, green chiles with any juice, salt and pepper to taste, and Spike seasoning. Put 2 cups of grated cheese in bottom of casserole dish. Sprinkle the cheese with green onions if using, then pour egg mixture over. (I like to take a fork and gently mix so all the cheese is well distributed in the egg.)  Sprinkle the other 1/2 cup cheese over the top.

Bake uncovered about 40 minutes, or until eggs are well set and top is starting to brown slightly. Serve casserole hot with a dollop of sour cream on top and a few spoonfuls of salsa on top.

Egg casseroles can be kept in the fridge for at least a week and reheated in the microwave or in a hot toaster oven.  (I used to freeze casseroles like this, but freezing releases a lot of liquid from the egg and now I greatly prefer just to store them in the fridge.
This printable recipe from KalynsKitchen.com.