Green Chile Egg Casserole

5 from 2 votes

This green chile egg casserole is creamy, easy, and perfect for make-ahead breakfasts or brunch. A cozy, crowd-pleasing favorite.

Prep Time10

Cook Time35

Total Time45

Course: Breakfast

Cuisine: American

Keyword: green chili egg casserole

Servings: servings

Calories: 487kcal

Preheat your oven to 350ºF and grease a 9x13-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.

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!