Green Chile Egg Casserole features eggs, cheese, and green chiles for a hearty, comfort food breakfast packed with 29 grams of protein per serving!
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Pin RecipeA Breakfast Casserole With a Little Kick—and a Lot of Protein!
I’m a huge fan of breakfast casseroles. My Easy Breakfast Casserole and Overnight Breakfast Casserole are reader favorites, but this green chile egg casserole is MY current favorite—especially since I’m trying to work more protein into my day!
With minimal prep time and a quick cooking time, you can have it on the table in just 35 minutes. Plus, leftovers store well to enjoy the next day! (For another make-ahead breakfast idea, try these Make Ahead Sunrise Breakfast Bites.)
Green Chile Egg Casserole
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Electric hand mixer
- 9×13 casserole dish
- Baking spray
Ingredients
- 12 eggs
- 1½ teaspoons baking powder
- ½ cup flour
- ¾ teaspoon sea salt
- 2 cups cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- 2 cups cottage cheese whole milk
- 6 Tablespoons butter melted
- 8 ounces green chilies canned, diced, drained
Instructions
- Preheat your oven to 350ºF and grease a 9×13-inch casserole dish.
- Add the eggs to a large bowl and beat with an electric mixer until the eggs are light and foamy, about 2-3 minutes.12 eggs
- Add the baking powder, flour, and salt to the bowl and beat slowly until smooth.½ cup flour, 1½ teaspoons baking powder, ¾ teaspoon sea salt
- Add the shredded cheeses, cottage cheese, melted butter, and diced chilies and stir.2 cups cheddar cheese, 1 cup Monterey Jack cheese, 2 cups cottage cheese, 6 Tablespoons butter, 8 ounces green chilies
- Pour the batter into the prepared casserole dish and bake for 35 minutes. The top of the casserole and the edges will be golden brown. The center will feel firm when touched and not liquid.
- Let the casserole cool for about 5 minutes before slicing and serving.
Nutrition
Tips for a Perfect Green Chile Egg Bake
This recipe is a cinch to make, but here are some tips and variations to try.
- Make it gluten-free. You can swap in a 1:1 gluten-free all-purpose flour to make this recipe gluten-free if needed.
- Grate your own cheese. I use a blend of cheddar and Monterey jack, but for a little more zip, you can swap the Monterey jack for pepper jack. For the best taste and texture, buy blocks of cheese, and grate them yourself. Pre-grated varieties contain preservatives that prevent them from melting as easily!
- Use whole milk cottage cheese. It will give you rich, creamy results! Not a fan? Read this post: Cottage Cheese Substitutes. But I promise, even if you don’t normally like cottage cheese, it’s not very noticeable in this recipe.
- Adjust the heat. You can buy the green chiles mild or spicy. Choose whichever you prefer!
How To Store + Freeze Leftovers
- Store leftovers in an airtight container in the fridge for up to four days.
- Freeze your casserole for up to two months.
- Reheat thawed leftovers in the microwave or oven before serving.
Serving Suggestions
Serve your cheesy green chili egg casserole with all your favorite Tex-Mex toppings! Hot sauce, salsa, avocado slices, cilantro, and sour cream all make great options.
Then, pair it with Million Dollar Bacon and a Fruit Salad for a complete breakfast spread!
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I make this egg casserole for all of my special occasions – church events, family reunions, etc. It’s so delicious and comes out perfect every time. I always get a “can I have your recipe?” request!