Fiesta Breakfast Casserole. Make your morning a fiesta!

Saturday mornings are so relaxing. I can sleep in, drink coffee at my leisure and make a hearty breakfast. During the week, it’s yogurt, cottage cheese and toast. But the weekends, I have the pleasure of making something that is much more substantial. I usually make a diner style eggs and bacon, but this past weekend, I wanted to do something different. With a bunch of leftovers in the fridge, I decided on fiesta breakfast casserole. What makes it a fiesta is the addition of Rotel Tomatoes. I love the green chilis in them and it takes tomatoes up a notch. Rotel tomatoes are a staple in my pantry. They can take any food to the next level and really give some character to a casserole. I’m never without a can or two.

A good hearty casserole was what Hubby and I needed this weekend. The weather was GORGEOUS and we wanted to get out into the yard and start getting ready for spring planting. This breakfast carried us through as we raked 8 bags of leaves and picked up “dog bombs.” We also trimmed down the grape vines and put up some yard décor. I know here in Utah we can probably expect another snowfall or two, but I think the worst of the winter is done. Now with daylight savings time and the open garden centers at my local Walmart, my brain can only think of springtime and time spent outdoors.

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Fiesta Breakfast Casserole

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Ingredients

4 Large eggs (beaten)
1 cup fresh spinach (chopped)
2 tablespoons sour cream
1/4 cup 1% milk
1 cup shredded cheddar cheese
1 cup diced chicken breast
1/2 shallot (chopped)
1/2 10 oz can Rotel tomatoes (drained)
Salt and pepper to taste

Directions

Step 1
Preheat the oven to 350 degrees
Step 2
Mix all ingredients in a large bowl then pour into a baking dish sprayed with cooking spray
Step 3
Bake uncovered for 40 minutes. Serve hot.

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For nutrition information and points values, click the Magic button

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Fiesta Breakfast Casserole – Make Your Morning a Fiesta! https://t.co/wg9HNruD2E #breakfastdoneright The whole family will enjoy this one

— Lori’s Culinary (@snowluvnferret2) March 11, 2015

I had put milk in with my eggs before since it gives a nice creamy texture to them, but a friend told me she adds sour cream as well so I decided to do this for my casserole. It adds a lot of creaminess and flavor. I highly recommend you do the same. If you’re worried about fat and calories, use the fat free version. I think it tastes the same.

Now that this yummy fiesta breakfast casserole is done and eaten, I’m ready for anything. What are your spring plans? Mine is the veggie garden. What’s yours?