CHEESY GREEN CHILI EGG CASSEROLE — This simple, easy to make baked egg casserole is always a hit an potlucks and brunches. You won’t find another easier, tastier breakfast casserole recipe anywhere!
I first came across this Cheesy Green Chile Egg Casserole recipe years ago in a cooking magazine. And then I totally forgot about it. Until I saw it pop up in the same magazine again.
I really can’t believe I lost track of this fantastic recipe for so long. The first time I made it, even my kids–who were quite young and pretty picky back then–devoured it.
I think they loved the simplicity of this easy egg bake. Often breakfast casseroles are loaded with so many things, they don’t really appeal to kids. But most kids really do like eggs–without all the extra stuff us adults seem to enjoy.
But this egg casserole is so flavorful, adults love it to. Which makes it the perfect dish for almost any breakfast or brunch gathering.
The first time I tried this recipe, I was skeptical of the cottage cheese, since I’m not really a fan. But you don’t notice it at all. In fact, I think it improves the texture of the dish while adding even more protein and calcium.
The diced green chilies give this egg bake just the right amount of flavor, without making it overly spicy. We love to serve ours topped with salsa verde, but regular salsa would be delicious too.
The best part though–this really is the easiest breakfast casserole recipe I’ve ever made, and it’s always a hit with all ages, no matter when or where I serve it. Believe me, we’ve eaten this for dinner on more than one occasion!
And yes, you can make it the night before and bake it in the morning! This recipe really is a winner on so many levels.
If you’re looking for something super easy to put together for an Easter or Mother’s Day brunch, look no further than this Cheesy Green Chile Egg Casserole. I hope you love it (and don’t lose the recipe) as much as we do!
Be sure to save this Cheesy Green Chile Egg Casserole recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Cheesy Green Chile Egg Casserole
- Eggs
- Flour
- Baking powder
- Salt and pepper
- Cottage cheese
- Shredded cheese
- Butter
- Canned diced green chilies
Cheesy Green Chile Egg Casserole
Ingredients
- 1 dozen eggs
- 1/2 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups 1 pint small curd cottage cheese
- 3 cups shredded Mexican blend cheese
- 6 tablespoons butter melted
- 2 4 oz. cans diced green chilies
Instructions
- Preheat oven to 350 degrees. Spray a 9×13 inch baking dish with non-stick cooking spray.
- In a large bowl, beat eggs with an electric mixer until light and fluffy. Mix in flour, baking powder, salt and pepper.
- Stir in cottage cheese, Mexican cheese blend, melted butter and green chilies. Pour into prepared baking dish. Bake immediately for 35-40 minutes, or until edges are browned and center is set. Alternately, you can cover and refrigerate the casserole overnight and bake the next day. You may need to add 5 minutes to the baking time. Cool for about 10 minutes before slicing into squares and serving.
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Nutrition
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Who Dished It Up First: Adapted from Taste of Home
7 comments
Gloria Starkgraf
Can I substitute the cottage cheese with evaporated milk?
Gina Tuttobene
Can I add bacon to the green chili egg casserole? If so, how much? Thank you!
Sadie
Amazing! Assembled the night before and baked in the morning. It was very good. Will definitely be making this again.
Joel
I added some whipping cream to the eggs. I roasted some Anaheim chiles on the grill. Let them cooled then peeled the skin and seeds off/out.
Delicious! Thanks for the recipe
K. Sharma
Can I substitute rice flour for gluten free if so what amount ?
Karen
Surprisingly good! I’ve made similar breakfast casseroles, but this is now my favorite. Makes 12 nice sized servings.
I followed the recipe pretty closely – used 2C of a shredded Mexican cheese blend instead of 3; used 1 can of mild Ortega chilies and one can of hot; did not drain chilies. Served with salsa, sour cream, and avocado slices.
The cottage and shredded cheeses gave the dish a nice texture. I may try adding a small can of drained, sliced olives next time.
Carol Lynch
This was AMAZING! And so easy! I mixed it all together and then baked in the morning. Turned out perfect! So moist and flavorful. Thank you for sharing!