Green Chili Egg Casserole features eggs, cheese, and green chilies for a hearty, comfort food breakfast packed with protein! 

Close-up image of the cross-section of green chili egg casserole.

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The Best Green Chili Egg Casserole

I’m a huge fan of tried and true breakfast casseroles. My Easy Breakfast Casserole and Overnight Breakfast Casserole are some of my go-to’s. However, this green chili egg casserole might just be my new favorite!

Made with 12 whole eggs and cottage cheese, it’s loaded with protein. Then, we add two types of cheese for melty, gooey goodness! Finally, we mix in green chilies for a subtle touch of heat, creating an irresistible breakfast comfort food recipe.

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! 

Close-up image of a corner serving of green chili casserole, sitting on a spatula.

Ingredients For Green Chili Egg Casserole

To print: see recipe card below

Ingredients to make green chili casserole.
  • 12 eggs
  • ½ cup flour – Use a 1:1 gluten-free all-purpose flour to keep this recipe gluten-free.
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon sea salt
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 cups whole milk cottage cheese
  • 6 tablespoons butter, melted – I use salted butter for this recipe, but unsalted works just fine.
  • 8 ounces canned, diced green chilies, drained – Also known as green chiles. You can typically find these in the Mexican section of your local grocery store. 

Quick Tip

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! 


  • Swap the cheese with any other flavors you like best. Sharp cheddar, Pepper Jack, Monterrey Jack, or even mozzarella all taste great!
  • Stir in cooked meat like crumbled bacon, ham, sausage, or ground beef.
  • Add sautéed veggies such as onions, peppers, or mushrooms. 

Directions For Cheesy Egg Casserole with Chilies

  1. Prepare: Preheat your oven to 350 degrees Fahrenheit, and grease a 9×13 casserole dish with cooking spray.
  2. Beat the eggs: Add the eggs to a large bowl. Then, use an electric mixer to beat for two to three minutes or until they’re light and foamy.
  3. Add the dry ingredients: Add the baking powder, flour, and salt to the bowl. Then, beat slowly until smooth.
  4. Combine the remaining ingredients: Stir in the shredded cheese, cottage cheese, melted butter, and diced chilies.
  5. Bake: Pour the egg mixture into the prepared baking dish. Bake for 35 minutes or until the top and edges are golden brown and the center sets.
  6. Cool: Allow the casserole to cool for at least five minutes. Then, slice, serve, and enjoy!

Serving Suggestions

Serve your cheesy green chili egg casserole with all your favorite 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!

Serving of green chili, egg casserole, sitting on a white round plate.

How To Store + Freeze Green Chili Egg Casserole

  • 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.

Quick Tip

Your egg bake should not be rubbery when finished. The most common reason for this to happen is overbaking. So, be sure to keep a close eye on your casserole!

Green chili egg casserole with a serving missing.

Green Chili Egg Casserole

Green Chili Egg Casserole features eggs, cheese, and green chilies for a hearty, comfort food breakfast packed with protein! 
No ratings yet
Course: Breakfast
Cuisine: American
Servings: 7 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes


  • Large mixing bowl
  • Measuring cups and spoons
  • Electric hand mixer
  • 9×13 casserole dish
  • Baking spray


  • 12 eggs
  • 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


  • 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.


Serving: 1serving | Calories: 487kcal | Carbohydrates: 13g | Protein: 29g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 363mg | Sodium: 1039mg | Potassium: 303mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1239IU | Vitamin C: 4mg | Calcium: 482mg | Iron: 2mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.

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