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Fuel your lazy mornings with this Easy Egg Casserole with Green Chiles Recipe. It’s the perfect brunch recipe – it can be made ahead of time! Just mix eggs, chopped green chiles and cheese together to then toss it in the oven for a delicious and healthy breakfast.
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Easy egg casserole with green chiles
Sleeping in on a Sunday is great but to make it perfect you need to wake up with a big, delicious brunch. Trust me when I say that this green chile egg casserole dish is incredibly tasty and would satisfy your tastebuds. It’s ideal for when you’re feeling lazy and low on energy since it’s so easy to make. The best part? This egg casserole recipe feels effortless and the casserole dish comes out fantastic every time.
Why you’ll love this recipe
- Healthy easy breakfast that’s low carb and high protein
- A deliciously cheesy egg bake with incredible flavor from the hatch green chiles
- Comes together in just minutes
- Freezer friendly and a perfect make-ahead meal
- Cottage cheese: high in calcium and added protein
- Monterey Jack cheese: for a fuller and cheesy flavor
- Baking powder: this is to help fluff up the breakfast casserole
- Green chiles: I use a small can of diced green chiles – pay attention to if you’re getting mild or hot!
- Eggs : I’m using cage free eggs
How to make egg casserole with green chiles
- Preheat oven to 400°F. Spray a baking dish with nonstick cooking spray.
- Stir together butter, cottage cheese, jack cheese, flour, baking powder, diced green chiles, and salt. Whisk in eggs and whisk until combined (mixture will be lumpy).
- Pour into the prepared baking dish and bake for 30-40 minutes or until browned and set in the middle. Cool 5-10 minutes before slicing and serving.
- Best served fresh, but it can also be sliced and stored in individual containers and frozen. Defrost in the microwave.
- Be sure to use fresh eggs. I love using cage-free organic eggs; I feel like they taste better than the cheaper brands. But use what you like!
- I know the cottage cheese seems weird. I don’t like cottage cheese plain, but in this you can’t even tell. It ups the protein factor and flavor and you won’t even notice it.
- This is easy to flavor however you want: use the spices and cheese flavors you like.
- I used regular diced green chiles but if you want a kick, use the hot!
- This is great served fresh and warm, of course, but if you have leftovers place slices in sandwich sized bags and freeze them for easy reheating.
- Want to make this recipe even easier? Make this in an instant pot or air fryer!
You may have added a bit too much liquid.
Yes! You can store it in the refrigerator in an airtight container for up to 3 days.
You know your egg casserole is done until browned and set in the middle.
Green Chile Egg Casserole Recipe
- ½ cup (113g) butter melted
- 1 16 ounce package cottage cheese
- 2 cups Monterey Jack cheese
- ¼ cup (31g) all purpose flour
- 1 teaspoon baking powder
- 1 4 ounce can diced green chiles
- ½ teaspoon salt
- 10 large eggs lightly beaten
- Preheat oven to 400°F. Spray a 9×13” pan with nonstick cooking spray.
- Stir together butter, cottage cheese, jack cheese, flour, baking powder, chiles, and salt. Whisk in eggs and whisk until combined (mixture will be lumpy).
- Pour into prepared pan and bake for 30-40 minutes or until browned and set in the middle. Cool 5-10 minutes before slicing and serving.
- Best served fresh, but it can also be sliced and stored in individual containers and frozen. Defrost in microwave.
Last Updated on April 13, 2023