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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.
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
Ingredients Needed
- 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.
Expert Tips
- 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!
FAQs
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
Ingredients
- 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
Instructions
- 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.
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Last Updated on April 13, 2023
This was a huge hit so feel bad giving 4 stars but it was a tad too buttery tasting for me.. everyone else liked it but i felt that was the predominant flavor so making again today but cutting back on butter and doing two cans of chilis 🙂
Can this recipe be made and frozen for a couple of weeks before cooking?
This was a hit with our whole family. I love how adaptable it is. We made it as stated the first time and it was good. To switch it up a little this morning I added a 2 green onions, a small handful of baby spinach and a few tablespoons of diced red bell pepper. YUM!
Can you mix up Cheesy Green Chile Egg Casserole the night before and bake in the morning?
Delicious. Used gluten-free flour without any problem. Got rave reviews from all our guests. A couple leftover pieces kept very well for 2-3 days in fridge.
This casserole is amazing! I doubled the green chilles, but otherwise kept it the same. So good! It was a huge hit with my husband too! I will be making this again and sharing the recipe with fellow breakfast lovers 🙂 Thanks for sharing!
Can this be made without cottage cheese? I don’t have any on hand. Would cream cheese work?
I love savory breakfast casseroles (that probably doesn’t shock you)! 🙂 This looks great… and you look awesome in your new glasses!
Welcome to the club! ?
I saw your reading glasses pic before, you look adorable 🙂 I think my eyes are still fine, knock on wood, I have other issues lol but thankfully not my eyes, yet.
This casserole would be perfect right now. Such a chilly morning here!
Dang, this recipe has me missing New Mexico (I used to live there) where it’s all green chile, all the time! This looks so cozy, perfect for this cold philadelphia day!
Its MY favorite recipe. And THIS version, THE BEST/original!!! I did a variation that makes it EVEN better. I put in the diced green chili’s..not the whole can, but then I use the WHOLE green chili, prepared and sliced in half and lay them side by side and then you have a good chunk of green chili in EVERY BITE. Sooooo good!!! People make it this way after having ours… BEST RECIPE EVER!!! I love hers because it’s the original and THE BEST!!
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