Eggs Rotel Bake

Wake up your morning routine with this flavorful and satisfying Eggs Rotel Bake, a simple yet delicious breakfast casserole perfect for feeding a crowd or meal prepping for the week. Packed with protein from fluffy eggs, bold Rotel diced tomatoes and green chilies, and melty layers of cheddar and Monterey Jack cheese, this dish bursts with zesty Tex-Mex flair. A touch of cream gives the bake a rich, velvety texture, while optional crumbled breakfast sausage adds an extra savory punch. With the convenience of pantry staples and a quick prep time of just 15 minutes, this baked egg dish is ideal for busy mornings. Garnished with fresh cilantro for an herby finish, it’s the ultimate one-dish wonder for brunch gatherings or weekday meals. Keywords: eggs Rotel bake, breakfast casserole, Tex-Mex breakfast recipe, easy egg dish, meal prep breakfast.

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 8 large eggs
• 1 can (10 ounces) Rotel diced tomatoes and green chilies (original or preferred heat level)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 0.25 cup heavy cream
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 0.5 cup cooked and crumbled breakfast sausage (optional)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh cilantro (for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish with non-stick spray or a small amount of olive oil.

Step 2

In a small skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool slightly.

Step 3

In a large mixing bowl, crack all 8 eggs. Whisk them together with the heavy cream, salt, and black pepper until well combined.

Step 4

Drain the can of Rotel tomatoes and green chilies and add them to the egg mixture. Stir in the sautéed onions and garlic. If using, also stir in the cooked breakfast sausage.

Step 5

Add half of the shredded cheddar cheese and half of the Monterey Jack cheese to the egg mixture, folding gently to combine.

Step 6

Pour the egg mixture into the prepared baking dish, spreading it out evenly.

Step 7

Sprinkle the remaining cheddar and Monterey Jack cheeses over the top of the egg mixture.

Step 8

Bake in the preheated oven for 25-30 minutes, or until the eggs are set in the middle and the top is lightly golden brown.

Step 9

Remove the bake from the oven and let it cool for 5 minutes. Garnish with fresh chopped cilantro before serving.

Step 10

Cut into squares and serve warm. Enjoy!

Nutrition Facts

Serving size	1182 grams (1182.0g)

Amount per serving	% Daily Value*
Calories	2258

Total Fat 177.90g	228%
Saturated Fat 83.30g	417%
Polyunsaturated Fat 1.30g
Cholesterol 1852mg	617%
Sodium 4914mg	214%
Total Carbohydrate 33.30g	12%
Dietary Fiber 3.80g	14%
Total Sugars 11.30g
Protein 126.70g	253%

Vitamin D 352IU	1760%
Calcium 1927mg	148%
Iron 11mg	59%
Potassium 1433mg	30%

*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.

Source of Calories

Fat: 71.4%

Protein: 22.6%

Carbs: 5.9%