Pulled Pork Egg Casserole Recipe

Pulled Pork Egg Casserole
Pulled Pork Egg Casserole. William Mahar/Getty Images
  • 57 mins
  • Prep: 12 mins,
  • Cook: 45 mins
  • Yield: serves 6
Ratings (5)

An excellent way to enjoy for breakfast, the leftover pulled pork from the night before. This casserole incorporates Mexican cooking flavors for a mouthwatering meal.

What You'll Need

  • 2 cups/475 mL pulled pork
  • 4 eggs
  • 3/4 cup/180 mL whole milk
  • 1 small can of chilies (diced, mild or medium)
  • 1 cup/240 mL Monterey Jack (shredded)
  • 1 spring onion (finely diced)
  • 2 tablespoons butter (melted, let cool slightly before using)
  • 1/2 teaspoon/2.5 mL chili powder (mild)
  • 1/2 teaspoon/2.5 mL salt
  • 1/2 teaspoon/2.5 mL garlic powder
  • 1/2 teaspoon/2.5 mL black pepper
  • Garnish: 1 cup/240 mL salsa (chunky)
  • Garnish: 1 avocado (pitted and chopped into small pieces)
  • Garnish: 1/2 cup/120 mL sour cream (or plain Green Yogurt)

How to Make It

  1. Preheat oven to 350 F.
  2. In a large bowl combine eggs, melted butter, and milk.
  3. Add remaining casserole ingredients into the bowl (combine but do not over mix).
  4. Place into a casserole dish and top with chunky salsa.
  5. Bake casserole for 40-45 minutes until it has set up all the way through and has a golden brown color on top.
  6. Remove from oven and let cool for 10 minutes.
  7. Cut into serving pieces and top with avocado pieces and sour cream.