Pulled Pork Egg Casserole

Pulled pork egg casserole
William Mahar/Getty Images
Prep: 12 mins
Cook: 45 mins
Total: 57 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
466 Calories
38g Fat
11g Carbs
23g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 466
% Daily Value*
Total Fat 38g 49%
Saturated Fat 21g 105%
Cholesterol 212mg 71%
Sodium 464mg 20%
Total Carbohydrate 11g 4%
Dietary Fiber 4g 15%
Protein 23g
Calcium 267mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Leftover pulled pork from the night before is an excellent segue to breakfast for dinner. This casserole incorporates Mexican cooking flavors for a mouthwatering meal.


  • 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 Greek Yogurt)

Steps 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.