Southwest Egg Bake
If you've ever looked at meal prep services and thought, "I could make this myself for way less money," then this easy Southwest Egg Bake is calling your name. Packed with protein, black beans, and Colby Jack cheese. Top it with your favorite Tex-Mex toppings like avocado, tomatoes, and fresh sour cream.
Once again, you guys, we are here to get you back in control of what you're eating. You know exactly what's in it, how it's made, and no surprise ingredients hiding on a label!
We have plenty of healthy breakfast varieties here on Crave-Worthy, and I often go between this one, my dairy-free version, and my ground beef bowl (which has similar Tex-Mex flavors). Now, if you like to mix things up, one day savory and another day sweet, I also have overnight oats, which have fun flavors like carrot cake and lemon blueberry. All are great for the weekly rotation.
Perks of this Egg Bake
How to Make a Southwest Egg Bake for Multiple Servings
- Preheat your oven to 350°F and grease four personal-sized, oven-safe dishes.
- Heat a skillet over medium heat with a drizzle of olive oil. Add the diced bell peppers, onion, and spices. Cook until the vegetables soften, about 3-5 minutes.
Tip: For extra heat, add a diced jalapeño and sauté with the vegetables.
- In a large bowl, whisk together the eggs, cottage cheese, salt, and pepper until smooth.
- Stir in the black beans, corn, cooked vegetables, and half of the shredded cheese until evenly combined.
- Divide the egg mixture evenly between the prepared dishes.
- Top each serving with the remaining cheese.
- Bake for 20-25 minutes, or until the centers are set and no longer jiggly. Let cool slightly before serving or storing.
Reheat and Storage Tips
Storage: Let the egg bake cool completely, then place lids on and store in the fridge with the date they were prepared.
Reheating:
- Microwave: Heat individual portions for 1-2 minutes at 50% power
- Oven: Reheat at 350°F for 10-15 minutes, covered with foil
- Best practice: Add a tablespoon of water to the container before microwaving to keep the eggs moist
More Meal Prep Breakfast Recipes
PrintSouthwest Egg Bake Recipe
A protein-packed Southwest Egg Bake made with eggs, beans, peppers, and cheese. This recipe makes personal servings that reheat well and are perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Breakfast / Brunch / Meal Prep
- Method: Oven-Baked
- Cuisine: Southwest / American
- Diet: Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 green bell pepper, diced
- 1 small onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper
- 12 large eggs
- ½ cup cottage cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen, canned, or fresh)
- 1 cup Colby Jack shredded style cheese (or similar), divided
- Optional toppings: sliced avocado, sour cream or Greek yogurt, fresh cilantro, diced tomatoes, salsa, and hot sauce.
Instructions
- Preheat your oven to 350°F and grease four personal-sized, oven-safe dishes (or a 9x13-inch baking dish).
- Heat a skillet over medium heat with a drizzle of olive oil. Add the diced bell peppers, onion, spices, ½ teaspoon sea salt, and black pepper to taste. Cook until the vegetables soften, about 3-5 minutes.
- In a large bowl, whisk together the eggs, cottage cheese, salt, and pepper until smooth.
- Stir in the black beans, corn, cooked vegetables, and half of the shredded cheese until evenly combined.
- Divide the egg mixture evenly between the prepared dishes.
- Top each serving with the remaining cheese.
- Bake for 20-25 minutes, or until the centers are set and no longer jiggly.
- Garnish with optional toppings.
Nutrition
- Serving Size: ½ container
- Calories: 260
- Sugar: 3.2 g
- Sodium: 560.8 mg
- Fat: 13.8 g
- Saturated Fat: 5.3 g
- Trans Fat: 0 g
- Carbohydrates: 16.2 g
- Fiber: 4.8 g
- Protein: 18.5 g