Pulled Pork Egg Casserole Recipe

Pulled Pork Egg Casserole
Pulled Pork Egg Casserole. William Mahar/Getty Images
Ratings (8)
  • Total: 57 mins
  • Prep: 12 mins
  • Cook: 45 mins
  • Yield: serves 6
Nutritional Guidelines (per serving)
466 Calories
38g Fat
11g Carbs
23g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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)

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.