Name: 21 Day Fix Southwest Breakfast Casserole
Yield: 9 servings
Ingredients: Southwest Turkey:; 1 lb ground turkey; 1 Tbs chili powder; 2 tsp ground cumin; 1 tsp coriander; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1/2 tsp dried oregano; 1/2 tsp smoked paprika (don't skip this!); 1 tsp salt; Casserole:; 12 eggs; 2 cups plain unsweetened almond milk; 1/4 tsp salt and as much pepper as you like; 2 cans of black beans (low sodium if you can find it), rinsed and drained; Entire recipe of Southwest Turkey; 4 cups of chopped vegetables (I used red & green bell peppers and green onions, but use whatever you like!); 3 cups colby jack cheese (or cheddar or monterey jack, whatever you have on hand!); Optional toppings:; Your favorite homemade or low-sodium, no sugar salsa ( here's mine! ); Cilantro; Plain Greek yogurt (the best sour cream sub EVER!)

This easy 21 Day Fix Make-Ahead Southwestern Breakfast Casserole is the perfect meal-prep or company breakfast! Great for brunches and holiday guests, it’s also gluten-free!

Hey guys… before we get to our regularly scheduled programming, I just want to say that my heart has been heavy this week thinking about Texas and Hurricane Harvey. I hope you and yours are safe and I’m so grateful for and proud of all of the amazing work the U.S. Coast Guard and so many incredible volunteers have been doing there. What a nation full of beautifully caring people we get to live in.

To donate $10 to the Red Cross Hurricane Harvey relief, you can text “HARVEY” to 90999 or click here to donate to other charities doing great work in Texas.

It’s kind of difficult to switch gears from that, but I’m going to do my best 🙂

Some of you may be familiar with my “OG” 21DF Sausage and Egg Breakfast Casserole (and if not, you should totally check it out, it’s the bomb!) – it’s been the #1 recipe on this blog for quite a while now. What’s so great about both of these recipes is that they’re perfect for feeding a crowd (9 servings, my peeps!) or for making on prep day for you to have throughout the week. Plus kids dig ’em and they’re gluten free! Basically these two casseroles are all of the good things.

Since the original was so beloved, I thought I’d make a new version of it and switch things up Southwestern style. If you guys don’t already know this, I’m in-freaking-love with the Smoky Southwest Seasoning from the 21 Day Fix book. I heart it so much that I’ve used it quite a few times on this blog:

I also use it when I make guac and you should too. And then you can just thank me later, nbd.

Btw, did I mention just how darn EASY this recipe is?! Once you brown the meat and beat the eggs, all you have to do is layer it up (like so ⇓), refrigerate it overnight and then bake it up in the morning. There’s NOTHING better than not having any work to do in the morning when you have guests for breakfast!

The other thing that I love about this recipe is it’s SO customizable (another reason it’s so awesome for guests). You can use whatever veggies you like, plus it’s fun to have a bunch of topping options (different salsas, hot sauces, Greek yogurt, cilantro, etc..) to set out for company… guests love the options, people. You know what they say… variety is the spice of fun 😉

If you make this recipe be sure to snap a pic and tag me @thefoodieandthefix or use #thefoodieandthefix on Instagram so I can check it out! It makes me ridiculously happy to see what you guys are making 🙂

21 Day Fix Southwest Breakfast Casserole

Author: Stephanie

Yield: 9 servings

Ingredients

Southwest Turkey:

1 lb ground turkey
1 Tbs chili powder
2 tsp ground cumin
1 tsp coriander
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp smoked paprika (don't skip this!)
1 tsp salt

Casserole:

12 eggs
2 cups plain unsweetened almond milk
1/4 tsp salt and as much pepper as you like
2 cans of black beans (low sodium if you can find it), rinsed and drained
Entire recipe of Southwest Turkey
4 cups of chopped vegetables (I used red & green bell peppers and green onions, but use whatever you like!)
3 cups colby jack cheese (or cheddar or monterey jack, whatever you have on hand!)

Optional toppings:

Your favorite homemade or low-sodium, no sugar salsa (here's mine!)
Cilantro
Plain Greek yogurt (the best sour cream sub EVER!)

Instructions

In a skillet over medium heat, add the turkey and the seasonings, breaking it up with your spatula as it cooks. Once it's cooked through, set aside to cool.
Beat together the eggs, almond milk, salt and pepper, set aside.
Spray a 9X13 (3 qt) baking dish with olive oil or coconut oil cooking spray. Then layer in this order, the beans, the southwest-seasoned turkey, the veggies and the cheese. Pour the egg mixture evenly over everything, cover and refrigerate overnight.
In the morning: Uncover your baking dish and put it in the oven (do not preheat). Heat your oven to 350 degrees and bake for 1 hour or until the eggs have set in the center of the dish.
Cut into 9 rectangles (3X3) and serve with whatever toppings you like!

Notes

Container Equivalents per Serving: 1/2 Green, 1 Red, 3/4 Yellow, 1 Blue (plus count any toppings)

Nutrition information

Serving Size: 1 piece of casserole

Calories per serving: 403

Fat per serving: 20 grams

https://thefoodieandthefix.com/21-day-fix-make-ahead-southwestern-breakfast-casserole/

Comments

Sarah says

September 3, 2017 at 8:23 am

I am making this dish now, but I have a question. Am I supposed to put the egg dish in a cold oven? Or am I supposed to preheat the oven to 350 and then put it in? Thank you! I can’t wait to get this in my belly! 🙂

- Stephanie says
  
  September 3, 2017 at 9:43 am
  
  Yep, I put them in a cold oven then I turn it on (I’m always afraid of putting a cold glass dish from the fridge into a hot oven). Enjoy!!
  
Megan says

November 1, 2017 at 5:05 pm

Do you have to refrigerate over night or can you make and bake immediately?

- Stephanie says
  
  November 2, 2017 at 11:37 am
  
  You can bake it right away. It comes out a little differently but it’s still really good!
  
Tracey says

January 13, 2018 at 8:17 am

What does one slice equal out to with the 21-day fix portion containers?

- Stephanie says
  
  January 15, 2018 at 7:10 pm
  
  Hey Tracey! It’s under “Notes” in the recipe card (in case you’re looking for container counts for another one of my recipes later, that’s where I always put it!) It’s 1/2 Green, 1 Red, 3/4 Yellow, 1 Blue (plus count any toppings). Enjoy!
  
Amanda says

September 11, 2018 at 3:35 pm

This looks amazing! Do you think this could be froze?

- Stephanie says
  
  September 12, 2018 at 7:41 am
  
  Thanks, Amanda! Ya know, sometimes potatoes get a weird consistency after being frozen, so I’ve never tried it. I have a southwestern version that has black beans instead of the potatoes on the bottom that I think would freeze well though!

21 Day Fix Make-Ahead Southwestern Breakfast Casserole