Southwestern Cream Cheese Egg Casserole
The first time I made an egg casserole was a few Christmases ago—just a standard one with eggs, cheese, bacon, and frozen hash browns. As such an egg-eater and a make-aheader, I don’t know exactly what took me so long to start making these for dinners. You can put whatever you want in it, and eggs are so cheap and healthy.
I actually decided to use egg substitutes this time, even though I almost always use whole eggs. To be honest, I gained a few pounds this year, and I’m looking to cut calories everywhere. I’m curious to see the kids’ reaction to the substitutes. I used to cook with them almost exclusively as a 20-something and then switched to whole eggs once I had kids.
I love frozen peppers and onions because they’re a great started for lots of things like this chili or one of my favorite casseroles. The veggie black bean crumbles are good because they give a meaty consistency, but they’re super low calories (70 calories per half cup).
Lastly- cream cheese. If you haven’t been adding cream cheese to your frittatas, strattas, omelettes, etc, you are missing out! I like to think of cream cheese as the poor man’s mascarpone. I love mascarpone, but it’s so expensive that I reserve it for only about once a year: when I make these mushrooms (it’s Thanksgiving, so I think it’s worth it). But seriously the cream cheese is a nice surprise, just these creamy little dollops dropped through the casserole are like gold mines. It’s also lighter in calories than most other cheeses, and to me, it’s a “worth it” cheese. Sometimes I can’t even taste the cheese in my dishes (egg dishes and burgers), so I end up leaving it out. The cream cheese, though –you’ll love it.
Total Time: 1 ½ hours
Difficulty Level: Easy
1 -12 ounce bag frozen peppers and onions, thawed
1 -16.2 ounce bag of Morningstar Farms Chipotle Black Bean Crumbles
1 tablespoon cumin
1 teaspoon chipotle powder
1 teaspoon garlic powder
Salt and pepper
1 -32 ounce carton of egg substitute
1 -8 ounce block cream cheese, well chilled
Salsa, for serving
Sour cream, for serving
- Preheat your oven to 375 degrees Fahrenheit. Spray a 9×13 casserole dish with cooking spray, and set aside.
- Pour the thawed peppers and onions into a strainer, and let all the water drain out.
- Meanwhile add the black bean crumbles to a microwave safe bowl with 1/3 cup of water. Cover with a paper towel, and microwave for 5-6 minutes.
- Add the drained peppers and onions in an even layer to the bottom of the casserole dish.
- Add the black bean crumbles to the strainer to get rid of any excess water.
- Add the black bean crumbles back to the bowl along with the cumin, chipotle powder, garlic, salt, and pepper. Stir to mix, and then add the crumbles in an even layer on top of the peppers and onions.
- Pour half of the egg substitutes over the crumbles.
- Use your fingers to tear the cream cheese into little dollops, and drop in an even layer over the eggs.
- Pour the second half of the eggs over the cream cheese.
- Cover the dish with aluminum foil, and bake for 40-50 minutes, or until the eggs have set.
- Allow to cool for 10 minutes before serving.